Low Fat Carne Asada
Savor the bold flavors of this Low Fat Carne Asada, a lighter twist on the classic Mexican dish that doesn’t skimp on taste. Perfect for grilling enthusiasts, this recipe uses a lean cut of flank steak marinated in a zesty blend of fresh lime and orange juice, garlic, cumin, chili powder, and reduced-sodium soy sauce. A touch of jalapeño and cilantro adds a fresh, spicy kick, while the minimal use of olive oil keeps it health-conscious. Ready in just 25 minutes of active prep and cooking time, this quick and flavorful dish is ideal for weeknight dinners or festive taco nights. Serve with fresh tortillas, grilled vegetables, or a crisp salad for a nutritious, crowd-pleasing meal that’s as satisfying as it is wholesome. Keywords: low fat carne asada, healthy grilling recipes, lean flank steak recipes, zesty marinade, quick weeknight dinners.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 0.5 cup Fresh lime juice
- 0.25 cup Orange juice
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce, reduced-sodium
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 large Jalapeño, seeded and finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium-sized bowl, whisk together the lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, chili powder, chopped jalapeño, and chopped cilantro to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over the steak to cover it completely.
Seal the plastic bag or cover the dish with plastic wrap. Marinate the steak in the refrigerator for at least 2 hours, or up to 8 hours, allowing the flavors to penetrate the meat.
Preheat an outdoor grill or indoor grill pan over medium-high heat. Lightly oil the grill grates with a small amount of olive oil to prevent the steak from sticking.
Remove the steak from the marinade, shaking off any excess liquid, and pat dry with paper towels. Season both sides of the steak with salt and black pepper.
Grill the steak for 4-5 minutes per side for medium-rare doneness, or longer if you prefer a more well-done steak. Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
Remove the steak from the grill and let it rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist result.
Slice the steak thinly against the grain to ensure tenderness. Serve immediately, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 5995 mg | 261% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.6 g | ||
| Protein | 204.1 g | 408% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2677 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
