If you’re searching for a keto-friendly dinner that’s bursting with flavor and elegance, you’ve come to the right place. This Keto Skirt Steak with Charred Chimichurri is a perfect blend of simplicity, bold flavors, and nourishment. Picture yourself enjoying a tender, juicy steak topped with a smoky, herbaceous chimichurri sauce. It’s like a trip to Argentina without leaving your kitchen—and bonus, it’s low-carb and perfect for gym-goers!
So grab your apron, fire up the skillet (or grill), and let’s get cooking!
Keto Skirt Steak with Charred Chimichurri
4
servings10
minutes10
minutes320
kcalThese are the key players you don’t want to skip for that perfect steak and sauce:
Skirt Steak: Opt for high-quality, grass-fed beef for maximum flavor and tenderness.
Fresh Herbs: Flat-leaf parsley and cilantro are must-haves for the chimichurri.
Olive Oil: Go for extra virgin; it brings richness to the sauce.
Garlic & Red Chili Flakes: The flavor powerhouses for the chimichurri.
Ingredients List
- For the Steak:
1 ½ lbs skirt steak
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika
- For the Charred Chimichurri:
1 cup flat-leaf parsley, chopped
½ cup cilantro, chopped
3 garlic cloves
1 small red chili (or ½ tsp red chili flakes)
½ cup olive oil
3 tbsp red wine vinegar
1 tsp sea salt
1 tsp smoked paprika
Step-by-Step Instructions
- Prep the Steak
Pat the skirt steak dry with paper towels and let it sit at room temperature for 15 minutes.
Rub the steak with olive oil, salt, black pepper, and smoked paprika for a smoky kick. - Make the Charred Chimichurri
Heat a dry skillet over medium-high heat.
Add the parsley, cilantro, garlic cloves, and chili. Toast them for 1–2 minutes, just until slightly charred. This step intensifies the flavors.
In a food processor, combine the charred ingredients with olive oil, red wine vinegar, smoked paprika, and salt. Pulse until blended but still slightly chunky. - Cook the Steak
Heat a cast-iron skillet or grill pan over high heat until it’s smoking hot.
Sear the steak for 3 minutes on each side for medium-rare (adjust for your preferred doneness).
Remove the steak from the skillet, cover loosely with foil, and let it rest for 5–7 minutes. - Serve It Up
Slice the steak thinly against the grain for tender bites.
Spoon the charred chimichurri generously over the top.
Pair it with a simple arugula salad or roasted veggies for a complete keto meal.
Nutrition Breakdown (Per Serving)
- Calories: 320
- Protein: 25g
- Fat: 23g
- Carbs: 2g
The Finishing Touch
Presentation matters! Serve your steak on a wooden board or dark plate to make those vibrant greens pop. Garnish with a sprinkle of fresh parsley for a restaurant-quality finish.
Tips for Success
Room Temp Steak: Always bring your steak to room temperature before cooking for even doneness.
Rest the Meat: Letting the steak rest is crucial for juicy results.
Chimichurri Texture: Keep it slightly chunky—this isn’t a smooth sauce.
Grill Option: If you have access to a grill, use it! The smoky flavor takes this dish to another level.
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