Low in carbs, high in protein, this is the perfect way to add some pizazz to an inexpensive cut of steak.
Carne Asada with Chimichurri
Take your tastebuds to South America with our tender, juicy Carne Asada!
Ingredients
Carne Asada
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp garlic, minced
- 1 tsp cumin powder
- ½ tsp paprika, smoked
- 500 g steak, flank or skirt
- salt and pepper, to season
Chimmichurri sauce
- ½ cup parsley, chopped
- 6 garlic cloves, minced
- ⅓ cup olive oil
- 1 tbsp lemon zest
- ¼ cup red wine vinegar
- 1 tsp salt
Instructions
- In a medium-sized freezer bag, combine the lime juice, olive oil, apple cider vinegar, garlic, cumin, smoked paprika, and salt and pepper to season. Mix well and add the steak.
- Seal the bag and refrigerate for at least two hours or overnight if you have time.
- Remove steak from the refrigerator about 30 minutes before you plan to cook.
- Heat a griddle pan or BBQ to high.
- Grill the steak for 4-5 minutes on each side and rest for 10 minutes before serving.
- Meanwhile, make the sauce by blending the parsley, garlic, olive oil, lemon zest, red wine vinegar, and salt in a blender or food processor until smooth.
- Drizzle over the steak before serving.
Notes
If you have any chimichurri leftover, you can cover and refrigerate for up to a week and use on grilled or roast chicken or even drizzled over a garden salad.
Nutrition (per serve)
Net Carbs: 0gProtein: 24gFat: 23gFiber: 1g
