Keto Carne Asada and Chimichurri Sauce
This Keto Carne Asada & Chimichurri Sauce is the perfect low carb grilling recipe for summer entertaining! Whole 30, Paleo, Atkins, Nut Free, Egg Free & Dairy Free!
This Keto Carne Asada & Chimichurri Sauce is the perfect low carb grilling recipe for summer entertaining! Whole 30, Paleo, Atkins, Nut Free, Egg Free & Dairy Free!
- 1/3 cup olive oil
- 2 tablespoons avocado oil
- 4 cloves garlic chopped
- 1/2 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1/2 cup chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 cup red wine vinegar
- 1 teaspoonâ salt
- 1 teaspoon mincedâ garlic
- 1 leaves
- 1 pound flank or skirt steak
- 1 tablespoon appleâ cider vinegar
- 1 teaspoonâ ground cumin
- 1/2 teaspoonâ groundâ black pepper
- 1 teaspoonâ lemon zest
- 1 teaspoonâ dried oregano
- 1/2 teaspoon salt (or more to taste)
- Carbohydrate 2.71066235174096 g
- Cholesterol 46.493217925 mg
- Fat 21.0327534365352 g
- Fiber 0.443274993920173 g
- Protein 24.6557392911954 g
- Saturated Fat 5.35791020057533 g
- Serving Size 1 1 serving (154g)
- Sodium 67.232876075748 mg
- Sugar 2.26738735782079 g
- Trans Fat 1.76497637114593 g
- Calories 303 calories
Step-by-step
- Combine the lime juice, avocado oil, cider vinegar, garlic, cumin, oregano, cilantro, cayenne, black pepper, and salt in a bowl or gallon sized plastic bag.
- Mix well and add the steak to the marinade, turning to coat thoroughly.
- Seal the bag or bowl and and marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
- Remove from the refrigerator 30 minutes before cooking to bring to room temperature.
- Prepare the grill and preheat to 450 degrees.
- Grill the steaks over direct heat for 4 - 5 minutes per side, or until your desired doneness is reached.
- Remove the cooked steaks and place on a clean plate or platter.
- Rest the meat for 10 minutes before slicing.
- Serve with the Chimichurri if desired.
- Combine all of the ingredients in a small blender or magic bullet.
- Blend for 20 seconds, or until fully combined but not completely pureed.
- Serve chilled or at room temperature.
- Store in an airtight container in the refrigerator for up to a week.
A raw ingredient list cannot warn you about temperature drop when cold meat hits a hot surface. Thin cuts like skirt or flank steak demand rigorous thermal management. Pull the chilled meat from the refrigerator exactly thirty minutes before cooking to equalize the internal temperature. Placing ice-cold protein onto a grill preheated to 450 degrees seizes the muscle fibers, causing exterior overcooking before the center finishes releasing moisture.
Acidity drives this marinade through dense connective tissue, but duration dictates success. Leaving the cut submerged in apple cider vinegar and lime juice beyond twenty-four hours breaks down the structural integrity of the protein completely, rendering the texture mealy rather than tender. Drain the excess liquid thoroughly prior to searing to prevent steam from blocking direct contact with the grates.
Fresh herbs present a similar mechanical hazard during chimichurri preparation. Pulse the parsley and cilantro briefly in a small blender for twenty seconds rather than pureeing them into a paste. Leaving visible flecks of green suspended in olive oil and red wine vinegar preserves the necessary bite to cut through rich fats. Storing the finished condiment in an airtight container for up to one week allows the garlic to mellow against the acid without losing its pungency.
Substituting red wine vinegar with white distilled vinegar alters the sharpness significantly. Reduce the total volume by twenty percent if making this swap to avoid overpowering the palate.
