This keto skirt steak recipe is full of fresh flavor!
Seared Skirt Steak with Brazilian Vinagrete
You will love this easy dish and the vinaigrette, or “vinagrete,” as they say in Brazil, which includes some powerful healing ingredients, like pepper, onion and cilantro. These ingredients help to remove heavy metals from the body, and provide a good source of fat with the medium-chain triglyceride (MCT) oil. The meat provides much-needed raw protein, if you leave it rare in the middle. Raw meat provides essential amino acids in their intact state, which makes them easily absorbable.
cup (8 g) fresh cilantro, finely chopped
cup (75 g) onion, finely chopped
cup (100 g) tomato, finely chopped
serrano pepper, finely chopped
- 1 clove garlic, pressed
- 1 lime, juiced
teaspoon unrefined sea salt
teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) MCT oil (see page 168)
- 1 tablespoon (15 ml) vinegar
- 1 1/2
pound (681 g) skirt steak
- 4 tablespoons (60 g) coarse sea salt or kosher salt
Mix the cilantro, onion, tomato, serrano pepper, garlic, lime juice, unrefined sea salt, black pepper, MCT oil and vinegar in a medium bowl and set aside.
Place the meat on a plate and sprinkle with the coarse salt on both sides. Do not rub the salt in or it will be too salty. Let sit for 30 minutes, so it soaks up the salt and comes to room temperature.
Heat a cast-iron grill pan over high heat, until very hot. Sear the steak on the grill pan for about 3 minutes per side, until medium rare.
Remove the steak from the grill pan, shaking off the excess salt, and place on a warm plate. Cover and let rest for about 10 minutes.
Slice the steak in thin slices against the grain of the meat. Serve immediately with the vinaigrette on the side.
Reprinted with permission from Keto Cooking for Healing and Weight Loss: 80 Delicious Low-Carb, Grain- and Dairy-Free Recipes by Vivica Menegaz, Page Street Publishing Co. 2021.
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