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Seared Skirt Steak with Brazilian "Vinagrete"

This keto skirt steak recipe is full of fresh flavor!

Updated February 15, 2021
Seared Skirt Steak with Brazilian Vinagrete
Seared Skirt Steak with Brazilian Vinagrete

You will love this easy dish and the vinaigrette, or “vinagrete,” as they say in Brazil, which includes some powerful healing ingredients, like pepper, onion and cilantro. These ingredients help to remove heavy metals from the body, and provide a good source of fat with the medium-chain triglyceride (MCT) oil. The meat provides much-needed raw protein, if you leave it rare in the middle. Raw meat provides essential amino acids in their intact state, which makes them easily absorbable.

Serves4

Preparation Time40 min

Ingredients

  • 1/2 cup (8 g) fresh cilantro, finely chopped
  • 1/2 cup (75 g) onion, finely chopped
  • 1/2 cup (100 g) tomato, finely chopped
  • 1/2 serrano pepper, finely chopped
  • 1 clove garlic, pressed
  • 1 lime, juiced
  • 1/2 teaspoon unrefined sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons (30 ml) MCT oil (see page 168)
  • 1 tablespoon (15 ml) vinegar
  • 1 1/2 pound (681 g) skirt steak
  • 4 tablespoons (60 g) coarse sea salt or kosher salt

Instructions

  1. Mix the cilantro, onion, tomato, serrano pepper, garlic, lime juice, unrefined sea salt, black pepper, MCT oil and vinegar in a medium bowl and set aside.

  2. Place the meat on a plate and sprinkle with the coarse salt on both sides. Do not rub the salt in or it will be too salty. Let sit for 30 minutes, so it soaks up the salt and comes to room temperature.

  3. Heat a cast-iron grill pan over high heat, until very hot. Sear the steak on the grill pan for about 3 minutes per side, until medium rare.

  4. Remove the steak from the grill pan, shaking off the excess salt, and place on a warm plate. Cover and let rest for about 10 minutes.

  5. Slice the steak in thin slices against the grain of the meat. Serve immediately with the vinaigrette on the side.

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