Keto Steak with Chimichurri Sauce
Elevate your keto dining experience with this irresistible Keto Steak with Chimichurri Sauce recipe, perfect for a quick yet indulgent meal. Featuring tender ribeye steaks—or your favorite keto-friendly cut—pan-seared to perfection, this dish is packed with bold flavors and minimal carbs. The star of the show is the vibrant chimichurri sauce, made with fresh parsley, cilantro, garlic, and a tangy hint of red wine vinegar and lemon juice, all brought together with rich olive oil. Whether you're looking for a restaurant-quality steak dinner or a flavorful way to stick to your low-carb lifestyle, this recipe delivers in just 25 minutes from start to finish. Serve these juicy steaks with a generous topping of chimichurri and let your taste buds savor the perfect balance of smoky, herby, and tangy flavors.
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Recipe Information
Ingredients
- 2 steaks (8-10 ounces each) Ribeye steak (or any keto-friendly cut like sirloin or New York strip)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup (packed) Fresh parsley
- 0.5 cup (packed) Fresh cilantro
- 2 tablespoons (optional) Fresh oregano
- 4 cloves Garlic cloves
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt (for chimichurri)
- 0.25 teaspoon Black pepper (for chimichurri)
- 0.5 cup Olive oil (for chimichurri)
Instructions
Take the steaks out of the refrigerator and allow them to come to room temperature for about 20 minutes before cooking.
Season both sides of the steaks generously with salt and black pepper. Rub 1 tablespoon of olive oil onto each steak to coat.
Heat a cast-iron skillet or grill pan over high heat until very hot. Sear the steaks for 3-4 minutes on each side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate, loosely covered with foil, for 5-7 minutes.
While the steak is resting, prepare the chimichurri sauce. In a food processor, combine the parsley, cilantro, oregano (if using), garlic, red wine vinegar, red chili flakes, lemon juice, salt, and black pepper. Pulse until the herbs are roughly chopped.
With the food processor running, slowly drizzle in the olive oil for the chimichurri sauce until the mixture is well-combined but still slightly chunky.
Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to balance the flavors.
Plate the steaks and spoon the chimichurri sauce generously over the top. Serve immediately and enjoy your keto-friendly meal!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.9 g | 340% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.4 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 227 mg | 17% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2326 mg | 49% | |
*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.
