Chimichurri Skirt Steak

Why This Is Strictly Keto

Skirt steak is pure beef, and chimichurri is nothing but fresh herbs, garlic, olive oil, vinegar and lime — a sauce that has always been naturally flour-free and sugar-free. There is no marinade full of sweeteners and no breading, so the whole plate is protein, healthy fat and greens.

Ingredients

• 1½ lb skirt steak
• ¾ cup extra virgin olive oil, divided (some for the steak, the rest for the sauce)
• ⅔ cup fresh parsley, finely chopped
• ⅓ cup fresh cilantro, finely chopped (optional; use more parsley if you prefer)
• 1 teaspoon dried oregano
• 4 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• ½ teaspoon red pepper flakes
• ½ teaspoon salt, plus extra for the steak
• Lime wedges, for serving

Instructions

1. Heat the grill: Preheat a grill (or a heavy cast-iron grill pan) to high. Let the steak sit at room temperature while it heats.

2. Season the steak: Rub the steak all over with a few tablespoons of the olive oil and sprinkle generously with salt.

3. Grill: Grill 3–5 minutes per side, until a thermometer reads 125–130°F for medium-rare. Skirt steak is thin, so it cooks fast.

4. Make the chimichurri: While the steak cooks, stir together the parsley, cilantro, oregano, garlic, red pepper flakes and salt. Whisk in the remaining olive oil, the red wine vinegar and the lime juice.

5. Rest: Move the steak to a cutting board and rest it for 10 minutes so the juices stay in the meat.

6. Slice and serve: Slice thinly against the grain, spoon the chimichurri over the top and serve with lime wedges.

Nutritional Info (per serving, approximate)

Tips

• Always slice skirt steak against the grain — the fibers are long and the meat turns chewy if cut with them.
• Flank steak, sirloin or NY strip work in place of skirt steak.
• Leftover chimichurri keeps about a week in a sealed jar in the fridge and is great on eggs, chicken, shrimp or roasted vegetables.