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Keto Carne Asada Plate - Bold Flavor, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the steak:
  • 1.5–2 pounds flank or skirt steak
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil or avocado oil
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce or coconut aminos (for gluten-free)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to finish)
  • 1/4 teaspoon black pepper
  • Optional: pinch of red pepper flakes
  • For the plate:
  • 2 bell peppers, sliced
  • 1 small red onion, sliced
  • 2 cups shredded green or purple cabbage
  • 1 small avocado, sliced or diced
  • Fresh cilantro, roughly chopped
  • Lime wedges, for serving
  • For avocado crema (optional but recommended):
  • 1/2 ripe avocado
  • 1/3 cup sour cream or full-fat Greek yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

  1. Make the marinade: In a large bowl, whisk lime juice, oil, garlic, vinegar, soy sauce or coconut aminos, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  2. Marinate the steak: Pat the steak dry. Add it to the bowl or a zip-top bag, coat well, and marinate in the fridge for at least 1 hour, up to 8 hours. Flip once halfway if possible.
  3. Prep the veggies: Slice bell peppers and onion. Toss with a drizzle of oil and a pinch of salt. Shred the cabbage and set aside.
  4. Make the avocado crema: Blend or mash avocado, sour cream, lime juice, and olive oil until smooth. Season with salt and pepper. Thin with a splash of water if needed.
  5. Cook the veggies: Heat a large skillet or grill pan over medium-high. Sear peppers and onions until slightly charred and tender, 5–7 minutes. Remove and keep warm.
  6. Cook the steak: Heat the grill or skillet to high. Remove steak from marinade and pat dry for better browning. Cook 3–5 minutes per side for medium-rare, depending on thickness.
  7. Rest and slice: Transfer steak to a cutting board, tent loosely with foil, and rest 5–10 minutes. Slice thinly against the grain for tenderness.
  8. Assemble the plate: Add a bed of shredded cabbage, top with sliced steak, peppers, and onion. Spoon avocado crema over the top. Add fresh cilantro, avocado slices, and lime wedges.
  9. Finish and serve: Taste and add a final pinch of salt, a squeeze of lime, and a shake of chili flakes if you like heat.