Low Carb Skirt Steak With Chimichurri Sauce - 2 Net Carbs |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From The New Atkins for a New You Cookbook. Per Serving: 2g net carbs, 3 total carbs, 1g fiber, 37g protein, 32g fat, 450 calories Ingredients:
1/4 cup extra virgin olive oil |
2 cups fresh parsley, finely chopped |
3 tablespoons fresh oregano, finely chopped |
2 tablespoons red wine vinegar |
2 garlic cloves, minced |
1/2 teaspoon red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 1/2 lbs skirt steaks, 1/2 inch thick, trimmed of fat, and cut into 4 equal pieces |
1 tablespoon virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl; set aside.
2. For the steak, heat a large heavy skillet over high heat until very hot.
3. Brush steak with oil and season with salt and pepper.
4. Add steak to pan, reduce heat to med-high, and sear until done to taste, about 3 min per side for med-rare.
5. Transfer steak to cutting board and let stand 5 minute.
6. Thinly slice across the grain.
7. Stir sauce again and serve steak with sauce on the side.
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