📝 About This Recipe
Transport your taste buds to the heart of a vibrant Mexican parrillada with this smoky, citrus-marinated skirt steak. By replacing traditional tortillas with a crisp, peppery radish slaw, we’ve transformed a street-food classic into a sophisticated, keto-friendly masterpiece. The combination of charred, buttery beef and the cooling crunch of the slaw creates a perfect harmony of textures and flavors that feels indulgent yet light.
🥗 Ingredients
The Steak & Marinade
- 1.5 pounds Skirt Steak or Flank Steak (trimmed of excess silver skin)
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Lime Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon each Kosher Salt and Black Pepper (adjust to taste)
The Radish Slaw
- 2 cups Red Radishes (julienned or thinly sliced into matchsticks)
- 1 cup Green Cabbage (finely shredded)
- 1/2 cup Fresh Cilantro (chopped)
- 1 piece Jalapeño (seeded and finely minced)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Avocado Oil
For Serving
- 1 piece Avocado (sliced)
- 1/4 cup Cotija Cheese (crumbled)
- 4 pieces Lime Wedges
👨🍳 Instructions
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1
In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper to create the marinade.
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2
Place the steak in a large resealable bag or a shallow glass dish. Pour the marinade over the meat, ensuring it is fully coated on all sides.
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3
Seal the bag or cover the dish and refrigerate for at least 2 hours, though 4 hours is ideal for the best flavor penetration. Do not exceed 8 hours as the lime juice will begin to break down the meat fibers too much.
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4
While the meat marinates, prepare the slaw. In a large mixing bowl, combine the julienned radishes, shredded cabbage, cilantro, and minced jalapeño.
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5
In a separate small jar, whisk the apple cider vinegar and avocado oil with a pinch of salt. Toss the dressing with the radish mixture until well combined. Cover and chill in the refrigerator.
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6
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking.
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7
Preheat your grill or a heavy cast-iron grill pan to medium-high heat. You want it screaming hot to get those signature char marks.
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8
Remove the steak from the marinade, shaking off any excess. Place the steak on the grill. For skirt steak, sear for 3-5 minutes per side for medium-rare.
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9
Use a meat thermometer to check for doneness: 130-135°F (54-57°C) for medium-rare. Avoid overcooking, as skirt steak can become tough if cooked past medium.
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10
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for at least 10 minutes. This is crucial for the juices to redistribute.
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11
Slice the steak against the grain into thin strips. Look for the lines of the muscle fibers and cut perpendicular to them for maximum tenderness.
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12
To serve, pile a generous portion of the radish slaw onto plates. Top with the sliced carne asada.
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13
Garnish with sliced avocado, crumbled Cotija cheese, and serve with fresh lime wedges on the side.
💡 Chef's Tips
Always slice against the grain—skirt steak has long fibers, and cutting across them is the only way to ensure a tender bite. For an extra smoky flavor, add a teaspoon of chipotle powder to the marinade. If you don't have a grill, a smoking-hot cast iron skillet is the next best thing for achieving a deep crust. Make sure the radishes are sliced very thinly; using a mandoline can help achieve that perfect matchstick texture. If you find radishes too spicy, soak the slices in ice water for 10 minutes before making the slaw to mellow their bite.
🍽️ Serving Suggestions
Pair with a chilled glass of sparkling water infused with lime and mint for a refreshing keto beverage. Serve alongside grilled spring onions (cebollitas) charred on the same grill as the steak. A side of cauliflower rice seasoned with lime and cilantro makes this a very hearty meal. For those not strictly keto, these ingredients make incredible gourmet tacos using warm corn tortillas. Top with a dollop of full-fat Greek yogurt or sour cream to balance the heat of the jalapeño.