Juicy Argentinean Skirt Steak and Chimichurri
Cookbook
New Keto Cooking: Fresh Ideas for Delicious Low-Carb Meals at Home
Published by Page Street Publishing Co.
Serves3
Ingredients
- MARINATED SKIRT STEAK
- 1 1/2 pound (680 g) skirt steak
- 2 tablespoons (30 ml) low-sodium soy sauce
- 3 tablespoons (45 ml) Worcestershire sauce
- 1/2 Juice of lemon
- 1/2 teaspoon freshly ground black pepper
- CLASSIC CHIMICHURRI
- 1/3 cup (80 ml) olive oil
- 1 cup firmly packed (65 g) fresh parsley, stems removed
- 1/2 Juice of lemon
- 6 cloves garlic
- 2 tablespoons (30 ml) cider vinegar (I prefer Bragg organic)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
MACROS per SERVING
Calories: 869
Fat: 67.4 g
Carbs: 3.6 g
Net Carbs: 2.9 g
Protein: 63.6 g
Instructions
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Prepare the skirt steak: Carefully trim off any large/thick pieces of fat or silver skin on the surface. It doesn’t need to be perfect, but any thick fat will become chewy. Cut the skirt steak in half into two equal-sized pieces.
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In a large bowl or gallon-sized (4-L) ziplock bag, combine the soy sauce, Worcestershire, lemon juice and pepper. Stir, then add the steak. Let the steak marinate for at least 30 minutes, or up to 4 hours.
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Make the chimichurri: In a food processor, combine all the chimichurri ingredients and blend until the mixture is smooth.
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When ready to cook the steak, bring a cast-iron grill pan or your outdoor grill to high heat. Once smoking hot, add the steak and grill it for 4 to 5 minutes, or until a dark brown crust has formed.
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Flip it once and cook for another 4 minutes. Place the steak on a cutting board and let it rest for at least 10 minutes. Then, slice it, against the grain, into ¼-inch (6-mm) slices. Drizzle the chimichurri over the top and serve.
