Best 2 Low Carb Skirt Steak With Chimichurri Sauce 2 Net Carbs Recipes
Feast your taste buds on a flavor-packed culinary journey with our low-carb skirt steak with chimichurri sauce, a delectable dish that combines bold flavors with a healthy twist. This tantalizing recipe features a tender and juicy skirt steak, marinated in a blend of aromatic spices, and grilled to perfection. The chimichurri sauce, a vibrant green condiment made from fresh herbs, garlic, and olive oil, adds a burst of freshness and tang, perfectly complementing the richness of the steak. With only 2 net carbs per serving, this low-carb delight is a guilt-free indulgence that won't derail your health goals. Additionally, discover variations of this recipe, including a flavorful garlic butter sauce and a zesty lemon-herb sauce, each offering a unique taste experience. Embark on this culinary adventure and savor every bite of this mouthwatering low-carb skirt steak with chimichurri sauce.
Check out the recipes below so you can choose the best recipe for yourself!
SKIRT STEAK WITH CHIMICHURRI SAUCE
Steps:
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
SKIRT STEAK WITH CHIMICHURRI SAUCE
The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.
Provided by Manami
Categories Steak
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
- Pulse until well blended but do not puree.
- Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
- Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
- If cooking steak another day, refrigerate sauce and return to room temperature before serving.
- Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
- Add the remaining chimichurri sauce from the processor.
- Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill or oven to 350F - medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
- Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
- Cook for 6 minutes on the first side.
- Rotate the steak 45 degrees and cook another 6 minutes.
- Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
- Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
- Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.
Tips:
- Choose the right cut of meat: Skirt steak is a thin, flavorful cut of beef that is perfect for grilling or pan-frying. If you can't find skirt steak, you can also use flank steak or hanger steak.
- Marinate the steak: Marinating the steak in a mixture of olive oil, garlic, and herbs will help to tenderize the meat and give it more flavor.
- Cook the steak over high heat: This will help to sear the outside of the steak and keep the inside juicy.
- Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
- Serve the steak with chimichurri sauce: Chimichurri sauce is a tangy, herbaceous sauce that is the perfect complement to grilled steak.
Conclusion:
This low-carb skirt steak with chimichurri sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, and the chimichurri sauce adds a bright, herbaceous flavor. With only 2 net carbs per serving, this recipe is also a great option for people who are following a low-carb diet.
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