Marinated and then topped with a Thai-inspired chimichurri, this Keto Thai Skirt Steak is full of flavor and is a great dinner option whether you are serving two or ten people.
All About Skirt Steak:
- What It Is: Skirt steak comes from the bottom abdominal area of the cow called the “plate” and has a lot of tough fibers, which is why marinating the steak is a must in order to tenderize it.
- Cooking Tips:
- Cook skirt steak over high heat and don't cook it too long.
- Medium rare is the best temperature to serve the steak at.
- You can grill, sear, and bake flank steak.
- Serving Tips:
- Let the cooked skirt steak rest for 10 minutes after cooking and before slicing to let the juices redistribute.
- Eat skirt steak thinly sliced.
- Cut it against the grain for maximum tenderness.
All About Chimichurri:
Chimichurri sauce is a colorful, herb-filled sauce that doubles as a marinade and is the perfect accompaniment to skirt steak. It requires only a few ingredients, but packs so much flavor and will transform anything you put it on!
We have jazzed up the traditional Chimichurri recipe with a Thai-inspired version using coconut aminos, fish sauce, and lime juice. The result is a vibrant sauce that can be used to marinate or drizzle over basically anything!
What Equipment You Need:
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For the Steak
For the Steak
- Mix ginger root, garlic, lime juice, Sukrin Gold, cilantro, and coconut aminos in a casserole dish and lay steak on top.
- Coat both sides with marinade, cover, and refrigerate for at least 3 hours.
- After 3 hours of marinade time, heat grill or grill pan to high.
- Cook steak around 6-8 minutes on both sides until the internal temperature reaches 125 F.
- Remove the steak from heat and transfer to a cutting board.
- Steak should rest for 10 minutes and continue to cook until internal temperature reaches 130-135 F.
- Cut skirt steak in half and cut into slices against the grain.
For the Chimichurri
- Mix all ingredients in a small bowl.
- Pour over cooked steak and serve.
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