I love flank steak and have been making it with roughly this marinade for years. The new version has less carbs than in the past, but is just as delicious. It’s delicious by itself, served over a nice spinach salad or especially delicious with our Chimichurri Sauce recipe!
Very little sugar is absorbed by the meat even though there is a bit of juice in the marinade so it’s still totally keto. Pro tip is to marinate the steak and make the chimichurri the night before so all the flavors have a chance to fully develop.
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This marinade is similar to a classic Carne Asada but with a lot less sugar.
- 1.5 pounds flank steak
- 1 large white onion cut in large pieces
- 1 large lime zest and juice
- 1/2 cup extra virgin olive oil
- 1/2 cup Worcestershire sauce
- 1 cup fresh cilantro torn
- 4 cloves garlic or to taste
- 1/2 medium orange zest and juice
- 1 large jalapeno sliced
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
Rinse and dry flank steak.
Use a fork to poke holes all over the steak in both sides.
Add the rest of the ingredients to a large ziplock bag.
Place steak in ziplock mixture, remove air and seal.
Use hands to gently massage ziplock to distribute the marinade evenly over steak.
Marinate steak least 6 hours or overnight.
Cook steak, preferably on a grill, at 350-400 until the desired internal temperature is reached. We like 145 degrees for just under medium. Alternatively, you can sear on the cooktop and finish to the desired internal temperature in a 350-degree oven.
Remove steak from grill and allow to rest for 10-15 minutes.
Slice meat against the grain and serve immediately topped with the chimichurri sauce and lime as garnish if desired.