Carne Asada with 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!


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)


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.

Carne Asada with Chimichurri Sauce

Steak ~ 7 Best Cuts

This post is for my steak-loving husband.


Peer into your butcher’s case or roam the frigid aisles of Costco’s meat section, and you’ll encounter a whole world of confusing steak cuts. That doesn’t mean you should let all these admittedly confounding varieties get the best of you. We’re breaking down the differences between seven of our favorite steaks, including how to cook each of them to juicy perfection. With a little practice, we guarantee you’ll be showing up your favorite steakhouse.

① Filet Mignon

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A staple of white-tablecloth steakhouses across the country, this tender muscle does barely, if any, of the heavy lifting on the cow, resulting in a soft, buttery texture that gives way in the mere presence of a steak knife. However, this cut is also nearly devoid of any fat, meaning the mild flavor has less of the lip-smacking juiciness meat eaters crave.

Can be Known As: filet de boeuf, tender steak, beef tenderloin, tenderloin steak.

When to Order: The classic Valentine’s Day offering, filets are perfect for diners who are a) more concerned with tenderness rather than flavor and b) have money to spare. Filets are also well suited for anyone on a diet who just really needs a steak.

How to Cook it: It’s versatile enough to be cooked via whichever method you prefer, from pan-roasting to grilling. There’s no fat to compensate for overcooking, so sous vide is a safe bet if you need extra security.

② Rib Eye 

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One of the most prized cuts of all, the rib eye comes boneless or with the rib bone still attached, in which case it’s frequently known as a cowboy steak. And while the bone might make it harder to navigate your knife and fork, gnawing on gristle and crispy fat is undoubtedly the best part of the steak-eating experience. Speaking of which, it’s that abundance of fat, both marbled within the meat and surrounding the edges via the white fat cap that makes rib eyes so intense and beefy in flavor. They’re not as meltingly soft as filets, but ribeyes have just enough of a chew to remind you why your experience as a vegan didn’t last.

Also Known As: cowboy steak, tomahawk steak, Spencer steak, Delmonico steak.

When to Order: If you’re a carnivore who wants the best beef-eating experience possible, and has a supply of Lipitor on hand.

How to Cook It: Rib eyes are equally at home over charcoal flames, in a cast-iron pan or under a screaming broiler. The high-fat content means, yes, you can get away with cooking them somewhat past medium without the meat turning into a chewy football.

③ New York Strip

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It might not be as tender as it’s posh cousin (the filet) or as sumptuous as the always-fatty ribeye, but the New York strip is a solid jack-of-all-trades. A bit more chew and a little less marbling mean it’s less expensive so you won’t be picking your jaw up from the floor when it comes time to pay, making this the perfect midweek dinner for when you need a pick-me-up.

Also Known As: shell steak, Kansas City steak, sirloin steak.

When to Order: This is the all-around, crowd-pleasing steak star made specifically for Goldilocks in terms of flavor, tenderness, and price.

How to Cook It: Just like a ribeye, strip steaks are happy any way you cook them. Just be warned that some can run a little lean, making them less resilient to overcooking.

④  Porterhouse

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A porterhouse is simply a New York strip and delicate filet mignon separated by a T-shaped bone, hence another nickname, the mighty T-bone. This is the one time we suggest putting away the cast iron as meat shrinks as it cooks, meaning when seared, a porterhouse’s surface fails to make contact with the pan as the bone begins to jut out. And since the filet side is more prone to overcooking, it can be a challenge getting the entirety of the steak to finish at the same time.

Also Known As: T-bone steak.

When to Order: If you’re an experienced steak expert or part of a couple who doesn’t like to compromise (no judgment), or if you’re exceptionally hungry and prefer to spend your paycheck on steak versus rent.

How to Cook It: Grilling or broiling is your best bet. Just make sure the tenderloin side of the porterhouse is exposed to less heat, so it doesn’t overcook before the strip is finished.

⑤ Hanger

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Formerly the butcher’s hidden gem, the once-humble hanger has exploded in popularity over the years. It might not be as affordable as it used to be, but the cut, taken from the front of the cow’s belly, is still a bargain considering it’s astonishingly savory flavor and relative tenderness. When taken right off the cow, hangers tend to be covered in a blanket of tough sinew and silver skin, though most butchers will sell it already trimmed.

Also Known As: onglet, butcher’s steak, hanging tender.

When to Order: If you’re looking for maximum payoff with little effort; or a carnivore who prefers to spend only half their paycheck on steak.

How to Cook It: A loose, soft texture makes hanger steak perfect for soaking up sticky marinades and dry rubs. Keep in mind there’s a sweet spot when it comes to cooking this cut: Too rare, and it remains unpleasantly toothsome; too overdone, and it will dry out just like any other steak.

⑥ Flank

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Long, hardworking muscle fibers make flank steak relatively tough to chew on when improperly prepared. After cooking to medium rare, be sure to slice the meat thinly against the grain. (On the plus side, it’s easy to get a large number of servings from this square cut, making it perfect fodder for a summer buffet.)

Also Known As: London broil.

When to Order: Because of the flank steak’s low quality in terms of texture, you’d be wise to skip ordering this one in a restaurant.

How to Cook It: As long as it doesn’t go past medium rare, flank steak is happy whichever way you cook it. It’s one of the few “steak” cuts that do well when braised.

⑦ Skirt Steak

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The go-to choice when it comes to carne asada and fajitas, this flavorful, well-marbled cut is just as savory and succulent as a ribeye, while remaining one of the cheapest cuts behind the counter (at least, for now). You can bolster the naturally beefy flavor with a quick marinade, but the most important thing is to cook skirt steak as fast as possible and cut it thinly against the grain.

Also Known As: fajita meat, Philadelphia steak.

When to Order: Like flank steak, skirt steak is best cooked at home (and not ordered when out) if you’re looking for the best bang for your buck or just happen to be throwing a fajita party.

How to Cook It: These steaks are naturally thin, so blistering heat is required to make sure the outside is charred before the interior becomes overcooked.


Steak ~ 7 Best Cuts

7 Affordable Beef Cuts

Beef, my husband’s favorite food (other than chocolate) seems to get more expensive every day.  I used to buy it in bulk at Costco, but then started doing a little more price checking and sale watching and can find it at much better prices.

This is an article from a blog I read called My Recipes.  I sort of doubt they are all their recipes, but that is the name.

These budget conscious cuts of beef will have you eating like royalty.

Grilling, searing, roasting, and braising are typically the best cooking methods to choose from for achieving the best flavor from your beef. When you are slicing a steak, be sure to cut against the grain.  Slicing against the grain makes for a more tender and chewable bite. Give your meat a few minutes to rest before cutting to ensure optimal juiciness.  By exploring more underrated beef cuts, you open yourself up to a new, affordable ways to enjoy red meat. And once you master how to prepare these cuts, every week can be beef week.



The tri-tip,  is an auspicious, triangle-shaped cut of beef that comes from bottom portion of the sirloin. The tri-tip gained its notoriety from the California barbecue scene. The Santa Maria style of cooking this cut starts with a simple rub of garlic, salt and black pepper. The tri-tip tends to be juicy with a fatty exterior which forms a beautiful crust when smoked or grilled for about 40 minutes over red oak wood. The tri-tip is sliced and served with warm garlic bread, fresh salsa and pinquito beans.  ( A recipe for this will follow) Purist would argue that the flavor of the meat comes from the wood chips, so no need to fuss with the barbecue sauce.


Hanger Steak 


Hanger Steak might just be the most exciting pieces of beef to try on this list. It’s easily cooked in a cast-iron skillet with a quick and simple pan sear, and when paired with compound butter (recipe to follow) the notably rich and beefy flavor and juiciness shines. This cut comes from the plate primal section of the cow, which is considered the lower belly, making it a naturally tender cut. Though once a butcher’s best kept secret, hanger steak has grown in popularity in recent years and isn’t sold quite as cheap as it once was. It is usually less expensive than ribeye, and arguably packs a more sensual flavor and tenderness level.

Stew Meat 

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When you want to pull out your slow cooker or Instant Pot, stew meat is the cheap “go-to” cut. Stew meat pieces generally come from the neck and shoulder sections of the animal. It tends to be cut and sold in roughly 1-inch chunks, making it easy jump right into the recipe. If preparing on the stovetop, the meat usually takes 1-2 hours of gentle simmering to become tender, and longer if you’re using the slow cooker. Therefore, you’re best bet with stew beef is to plan ahead and either make it a weekend meal prep move, cut the cook time with your Instant Pot or prep the meat and set the Crockpot in the morning before you head off to work, and allow it to slow-cook throughout the day. By time you come home, dinner will be ready to serve.

Chuck Roast

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Some dishes are best when prepared in their most classic and traditional form. A classic Beef Pot Roast for Sunday Supper is always popular. The chuck roast is cut from shoulder blade of the cow and is readily available in the meat section of most grocery stores. It’s  one of those glorious set-it-and-forget cuts of meat that you can cook, largely hands-free in a slow cooker or Dutch oven. This works well in that Instant Pot you are starting to think about buying.

Chuck- Eye Steaks

chuck eye

Chuck Eye Steaks come from the same chuck primal section of a cow as the chuck roast, and is commonly known as Chuck Delmonico or the poor man’s steak given its affordability. This cut is well marbled and when prepared correctly, it’s succulent, and  decadent. Not to mention, when it’s salted prior to searing, the meat forms a glorious crispy crust. Always remember to bast as you cook, as this cut tends to dry out quickly if you don’t.

Cube Steak 

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Cube steak is another classic, all-to-familiar cuts many of us remember from childhood, but forget to buy as an adult. This highly budget-friendly cut typically comes from the top round or top sirloin section of the cow and is pounded flat in order to tenderize the meat. The cube steak is best known for being breaded and fried to make an old-school country fried steak but is commonly served sautéed with onions and peppers, and can even used as an inexpensive swap for other steak cuts in dishes.  If you’re an imaginative cook who’s dedicated to saving a money on your grocery bill, the cube steak is your choice.

Flank Steak


Flank Steak has become a great ‘go-to’ for home cooks.  Flank steak is a thin, wide, and long cut of beef that comes from the bottom abdominal section of the animal. Its thinness allows you to pan-sear and cook the cut fairly quickly, and can then be sliced thinly to yield plenty of meat for tacos or sandwiches. It can be broiled on high in the oven, or sliced first and sautéed for a simple stir-fry or fajita recipe. Given its quick cook time, it’s always a good call to marinade this cut before cooking to infuse it with flavor and break down some of the tough tissue.

*****Santa Maria Style Pinquito Beans Recipe


  • 1 pound dry Pinquito beans, pink beans, or pinto beans
  • 2 strips bacon, diced
  • 1/2 cup smoked cooked ham, diced
  • 2 clove garlic, minced
  • 1 (14.5-oz) can diced tomatoes
  • 1/4 cup ketchup
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle pepper, optional
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water


Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3-inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.

While the beans are cooking, saute bacon in a saucepan over medium heat until lightly browned. Add the ham and garlic; saute 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water.

Bring to a simmer, reduce heat to low and cook for 30 minutes. Reserve.

When beans are ready; drain, but reserve one cup of the cooking liquid. Return beans and cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot with grilled Santa Maria tri-tip.

****Compound Butter Recipe
Compound butter is softened butter, whipped with various sweet or savory ingredients. Use salted butter, so you don’t have too much salt.  (Don’t add any)
Here are some ideas for Steak:

1. Smoked Paprika & Rosemary Butter

1 stick unsalted butter
1 tablespoon minced fresh rosemary
1 teaspoon smoked paprika
½ teaspoon salt

Herb Butter

1 stick unsalted butter
2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary and oregano)
1/2 teaspoon ground pepper

Jalapeno Lime Butter

1 stick unsalted butter
½ jalapeno pepper, seeded and minced very finely
juice of ½ lime
½ teaspoon salt

Gorgonzola Sage Butter

1 stick unsalted butter
2 ounces crumbled Gorgonzola cheese
1 tablespoon minced fresh sage
½ teaspoon salt

7 Affordable Beef Cuts