Are you tired of spending hours in the kitchen after a long day at work? I know I am! That’s why I’m excited to share with you my new favorite freezer meal: Carne Asada.
Carne Asada is a Mexican dish that typically consists of grilled or seared flank steak that has been marinated in a mixture of spices, herbs, and citrus juices. “carne asada” literally translates to “grilled meat” in Spanish.
This recipe is easy to make, delicious, and healthy! Plus, it’s a hearty meal that will leave you feeling satisfied. And the best part? You can make it ahead of time and freeze it for later.
It is gluten-free, dairy-free, and sugar-free. It’s also keto and low-carb friendly, making it perfect for those watching their carb intake. And if you’re following a dirty keto diet, you can even add some orange juice for a bit of sweetness.
Flank steak is a lean cut of beef that’s high in protein and low in fat. It’s also packed with vitamins and minerals like iron, zinc, and vitamin B12. And let’s not forget that onions, chipotle peppers, and cilantro are all loaded with antioxidants and anti-inflammatory properties.
One of the things I love about this recipe is that it’s so versatile. You can adjust the spice level to your liking by adding more or less chipotle peppers. You can also swap out the flank steak for chicken or pork if you prefer. And if you’re not a fan of cilantro, you can leave it out or substitute it with parsley.
Carne Asada is often served with tortillas, guacamole, pico de gallo, and other traditional Mexican condiments. Carne Asada can be enjoyed as a main dish or as a filling for tacos, burritos, or quesadillas.
Carne Asada is a delicious, healthy, and easy freezer meal that’s perfect for busy people who still want to eat well. It is a hearty meal that will leave you feeling satisfied. So why not give it a try? Your taste buds (and your busy schedule) will thank you!
- 1.9998 lb flank steak whole or cut into slices
- 1.0002 yellow onion chopped
- 0.2502 cup extra virgin olive oil
- 1.9998 chipotle peppers in adobo sauce chopped
- 1.0002 lime juice
- 1.0002 tbsp liquid aminos or 2 tsp fish sauce
- 1.0002 tbsp garlic powder or minced garlic
- 1.9998 tbsp white vinegar or 1 tbsp apple cider vinegar
- 0.2502 cup chopped cilantro
- 1.0002 tsp ground cumin
- 1.0002 tsp paprika
- 1.0002 tsp salt
- 1.0002 tsp dried oregano
- 1.9998 tsp chili powder
- 1.9998 tsp onion powder
- 0.4998 tsp black pepper
- 0.4998 cup orange juice (optional for dirty keto diets only)
1) Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients to your freezer bag. Stir gently to combine.
3) Remove air, seal, and freeze.
Crockpot Instructions:
-Thaw the freezer meal overnight in the fridge.
-Transfer contents into Crockpot.
-From thawed, cook for 6-8 hours on low or 3-4 hours on high.
-When done cooking, shred or slice meat (if whole) then mix with the sauce.
Instant Pot Instructions:
-From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Pressure cook for 80 minutes on high. Allow 20-25 minutes for natural release.
-From thawed, pressure cook for 70 minutes on high. Allow 20-25 minutes for natural release.
-When done cooking, shred or slice meat (if whole) then mix with the sauce.
TIP: Serve warm over low-carb tortillas. Top with chopped cilantro, light sour cream, pico de gallo, avocado, and cotija cheese. So yummy!
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
