Keto Chimichurri Skirt Steak with Grilled Asparagus

Savor this delectable Keto Chimichurri Skirt Steak prepared in the Gaucho style and transport yourself to a traditional Buenos Aires eatery.

During my exploration of the perfect chimichurri formula, I identified the crucial elements: parsley, garlic, lemon, and olive oil. Although many variations include cilantro, a divisive herb, I excluded it from my rendition.

I introduced fresh mint into the amalgamation to maintain the vibrant and herbal essence reminiscent of cilantro. Chimichurri isn’t limited to steak; it harmonizes wonderfully with pork, lamb, chicken, and even delicate white fish.

This adaptable sauce also exquisitely complements grilled veggies. The magic of grilling asparagus lies in imparting a smoky and nutty undertone—a far cry from the bland, boiled asparagus of yesteryears. It’s really delicious with this Keto Chimichurri Skirt Steak.

Asparagus undergoes a remarkable flavor transformation when coated in minced garlic, olive oil, salt, and pepper before grilling.

For a touch of elegance, consider using white or albino asparagus instead of the standard green variety. This simple swap can elevate any meal from mundane to exceptional when lightly tossed in this condiment.

Keto Chimichurri Skirt Steak Ingredients:

• 1 pound green or white asparagus, woody ends snapped off & discarded
• 1/2 teaspoon chili pepper flakes
• 1 cup flat-leaf parsley, lightly packed & roughly chopped
• ¼ cup fresh mint leaves
• 3 to 5 garlic cloves, roughly chopped
• 4 garlic cloves, peeled
• Kosher salt
• 3 tablespoons lemon juice
• 1/4 cup of extra-virgin olive oil
• ¼ cup fresh oregano leaves
• 1 teaspoon freshly ground pepper
• Freshly cracked black pepper
• 2 tablespoons Red wine vinegar
• 2 tablespoons shallot, chopped
• 2 skirt steaks

Easy Instructions:

1. Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped.
2. While the food processor is going, slowly pour the olive oil into the mixture until blended.
3. Reserve half of the sauce to serve on the side with the meal.
4. Season skirt steaks with salt & pepper on both sides.
5. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.
6. Preheat the grill to 350 to 400 F.
7. Add asparagus, olive oil, garlic, salt & pepper in a plastic resealable bag.
8. Shake to coat & place in a grill basket.
9. Place the steak & grill basket of asparagus directly over a hot grill.
10. Gently toss the asparagus for even grilling & baste with garlic and olive oil mixture for 10 minutes.
11. Grill the skirt steak to the desired temperature for 5 to 8 minutes per side.
12. Remove from the grill & let the steak rest for 10 minutes before slicing long strips.
13. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.

Enjoy this Keto Chimichurri Skirt Steak!