Low Carb Skirt Steak With Chimichurri Sauce 2 Net Carbs Food

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LOW CARB SKIRT STEAK WITH CHIMICHURRI SAUCE - 2 NET CARBS



Low Carb Skirt Steak With Chimichurri Sauce - 2 Net Carbs image

From The New Atkins for a New You Cookbook. Per Serving: 2g net carbs, 3 total carbs, 1g fiber, 37g protein, 32g fat, 450 calories

Provided by mariposa13

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
2 cups fresh parsley, finely chopped
3 tablespoons fresh oregano, finely chopped
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs skirt steaks, 1/2 inch thick, trimmed of fat, and cut into 4 equal pieces
1 tablespoon virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl; set aside.
  • For the steak, heat a large heavy skillet over high heat until very hot.
  • Brush steak with oil and season with salt and pepper.
  • Add steak to pan, reduce heat to med-high, and sear until done to taste, about 3 min per side for med-rare.
  • Transfer steak to cutting board and let stand 5 minute.
  • Thinly slice across the grain.
  • Stir sauce again and serve steak with sauce on the side.

Nutrition Facts : Calories 446.4, Fat 31.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 713.7, Carbohydrate 3.3, Fiber 1.5, Sugar 0.3, Protein 37

SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak with Chimichurri Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h3m

Yield 4 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak

Steps:

  • In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
  • Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
  • Preheat a grill to medium heat.
  • Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

GRILLED SKIRT STEAK WITH CHIMICHURRI



Grilled Skirt Steak with Chimichurri image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

2 lbs. beef skirt steak
6-8 peeled garlic cloves
1 bunch parsley, washed and stemmed
1/4 cup fresh oregano leaves
pinch crushed red pepper flakes
2/3 cup olive oil
1/3 cup red wine vinegar
2 Tbs. fresh squeezed lime juice
salt and pepper to taste

Steps:

  • Season beef with salt and pepper and place it into a ziptop bag.
  • In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
  • Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.

SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak With Chimichurri Sauce image

The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.

Provided by Manami

Categories     Steak

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup extra virgin olive oil (Use 1/4 cup and work up if necessary)
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat leaf parsley
4 tablespoons chopped fresh basil leaves or 1 -2 tablespoon italian seasoning
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper flakes
1 (1 3/4-2 lb) skirt steaks

Steps:

  • In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
  • Pulse until well blended but do not puree.
  • Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
  • Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
  • If cooking steak another day, refrigerate sauce and return to room temperature before serving.
  • Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
  • Add the remaining chimichurri sauce from the processor.
  • Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
  • Preheat a grill or oven to 350F - medium heat.
  • Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
  • Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
  • Cook for 6 minutes on the first side.
  • Rotate the steak 45 degrees and cook another 6 minutes.
  • Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
  • Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
  • Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.

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