
Description
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!
INGREDIENTS
For the Carne Asada:
- 1 pound flank or skirt steak
- 1 tablespoon lime juice
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 2 tablespoons chopped cilantro
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
For the Chimichurri Sauce:
- 1/2 cup chopped parsley
- 4 cloves garlic, chopped
- 1/3 cup olive oil
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt (or more to taste)
INSTRUCTIONS
For the Carne Asada:
- 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.
For the Chimichurri Sauce:
- 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.