Keto Flank Steak with Arugula and Citrus Parsley Chili Churro
Elevate your dinner with this bold and flavorful Keto Flank Steak with Arugula and Citrus Parsley Chili Churro. Perfectly grilled flank steak is the star of the dish, seasoned simply with olive oil, salt, and pepper to let its natural richness shine. Paired with a bright and peppery arugula salad, the real magic lies in the zesty and vibrant churro-inspired sauce—a blend of parsley, garlic, red chili flakes, orange zest, and lemon juice, balanced with a touch of sweetness and tang from keto-friendly sweetener and white wine vinegar. Quick to prepare and bursting with layered flavors, this low-carb dish is ideal for weeknight dinners or entertaining guests, with gourmet flair served straight from the grill to your table. Garnish with extra parsley or lemon slices for a stunning presentation! Keywords: keto flank steak recipe, arugula salad, citrus parsley sauce, low-carb dinner, grilled steak, keto-friendly meals.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups arugula
- 1 medium lemon
- 0.5 cup parsley
- 0.5 teaspoon red chili flakes
- 2 cloves garlic
- 1 teaspoon orange zest
- 1 teaspoon keto-friendly sweetener
- 1 tablespoon white wine vinegar
Instructions
Remove the flank steak from the refrigerator and let it sit at room temperature for about 15 minutes.
Preheat a grill to medium-high heat.
Brush the steak with 1 tablespoon of olive oil and season with salt and black pepper on both sides.
Place the steak on the grill and cook for about 5-7 minutes per side for medium-rare, or adjust the time to your preferred doneness.
While the steak is grilling, prepare the arugula salad and sauce.
For the sauce, finely chop the parsley and garlic and place in a small mixing bowl.
Add the red chili flakes, orange zest, and keto-friendly sweetener to the parsley mixture.
Juice the lemon and add it to the bowl along with 2 tablespoons of olive oil and white wine vinegar.
Mix the sauce ingredients until well combined and set aside.
Place arugula in a large bowl and drizzle with the juice of half a lemon and a pinch of salt.
Once the steak is done, remove it from the grill and let it rest for 5-10 minutes.
Slice the steak thinly against the grain.
To serve, place arugula on a serving platter, top with sliced steak, and drizzle with the citrus parsley chili churro sauce.
Optionally, garnish with extra parsley or thin lemon slices.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.7 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 237 mg | 18% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1950 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
