Chimichurri Steak
In Argentina, beef is prized, and it’s often served with chimichurri, a spicy, garlicky sauce that pairs wonderfully with grilled meats and vegetables. Be sure you measure the herbs, then chop them—if you chop before you measure, you’ll use much too much. Skirt steak usually comes in a long strip. It can sometimes be thinner than 1/2 inch, so adjust the cooking
Low Carb Dish
Cuisine: ArgentinaMain Ingredient: Skirt Steak|Skirt Steak|
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Notes Ingredients
Chimichurri Steak Preparation
1. For the sauce: Mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt and pepper in a bowl; set aside.
2. For the steak: Heat a large heavy skillet over high heat until very hot. Brush steak with oil and season with salt and pepper. Add steak to pan, reduce heat to medium-high and sear until done to taste, about 3 minutes per side for medium-rare.
3. Transfer steak to a cutting board and let stand 5 minutes. Thinly slice across the grain. Stir sauce to incorporate any oil that has separated and serve steak with sauce on the side.
Net Carbs: 2 grams
Total Carbs: 3 grams
Fiber: 1 gram
Protein: 42 grams;
Fat: 47 grams
Calories: 610
Makes: 4 servings
Prep Time: 25 minutes
Total Time: 30 minutes
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