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)

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INSTRUCTIONS

For the Carne Asada:

1. 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.
2. Mix well and add the steak to the marinade, turning to coat thoroughly.
3. Seal the bag or bowl and and marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
4. Remove from the refrigerator 30 minutes before cooking to bring to room temperature.
5. Prepare the grill and preheat to 450 degrees.
6. Grill the steaks over direct heat for 4 – 5 minutes per side, or until your desired doneness is reached.
7. Remove the cooked steaks and place on a clean plate or platter.
8. Rest the meat for 10 minutes before slicing.
9. Serve with the Chimichurri if desired.

For the Chimichurri Sauce:

1. Combine all of the ingredients in a small blender or magic bullet.
2. Blend for 20 seconds, or until fully combined but not completely pureed.
3. Serve chilled or at room temperature.
4. Store in an airtight container in the refrigerator for up to a week.

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