Keto Thai Skirt Steak with Chimichurri
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. This meal is keto, low-carb, grain-free, gluten-free, and dairy-free.
Servings: 6 Servings
Calories: 184kcal
Ingredients
For the Steak
- 1.5 lbs. skirt steak
- 2 teaspoons ginger root grated
- 2 cloves minced garlic
- 2 tablespoons fresh lime juice
- 1 teaspoon Sukrin Gold
- 1 tablespoon cilantro chopped fresh
- 1 teaspoon coconut aminos
For the Chimichurri
- 1 teaspoon coconut aminos
- 1 clove minced garlic
- 1 teaspoon grated ginger root
- 2 teaspoons Sukrin Gold
- 2 tablespoons fresh lime juice
- 1 teaspoon fish sauce
- 1/4 cup cilantro finely chopped fresh
- 1 chili red thai bird chili, chopped, or other hot pepper
Instructions
For the Steak
- Mix the ginger root, garlic, lime juice, Sukrin Gold, cilantro, and coconut aminos in a casserole dish and lay the steak on top.
- Coat both sides of the steak with marinade, cover, and refrigerate for at least 3 hours.
- After 3 hours of marinade time, heat your outdoor grill or grill pan to high heat.
- Cook the 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.
- Let the steak rest for 10 minutes (it will continue to cook until internal temperature reaches 130-135°F).
- Slice the steak in half and cut it into slices against the grain.
For the Chimichurri
- Mix all the ingredients in a small bowl.
- Pour over the cooked steak and serve.
Nutrition
Calories: 184kcal | Carbohydrates: 3g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 193mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 2mg