Keto Argentinian Chimichurri Steak Salad – A Delectable Twist on Traditional Fare!

Allergens

None

Ingredients

• 4 (6 oz) grass
• fed ribeye steaks, 1 inch thick
• Salt and pepper, to taste
• 2 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado, peeled, pitted, and sliced
• 1/4 cup kalamata olives, pitted
• 1 cup cilantro leaves, packed
• 1/2 cup flat
• leaf parsley leaves, packed
• 3 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 lemon, juiced

Instructions

1. Prepare the chimichurri sauce by combining cilantro, parsley, garlic, smoked paprika, ground cumin, dried oregano, red wine vinegar, olive oil, crushed red pepper flakes (if using), salt, and black pepper in a food processor. Pulse until finely chopped and well combined. Stir in lemon juice. Set aside.
2. Season steaks with salt and pepper to taste. Preheat a grill or grill pan over medium high heat. Grill steaks for 4 5 minutes per side, or until desired doneness is reached (130°F internal temperature for rare, 135°F for medium rare). Remove from heat and let rest for 5 minutes before slicing.
3. Arrange mixed salad greens on a large platter. Top with cherry tomatoes, red onion, avocado, and kalamata olives. Slice steaks into strips and arrange over the salad. Drizzle with chimichurri sauce to taste.
4. Serve immediately, encouraging guests to customize their plates with additional chimichurri as desired.

Chef’s Insight

Using grass-fed ribeye steak adds a unique flavor and tenderness to this dish while aligning with keto diet principles.

Notes

The keto-friendly chimichurri sauce is a delicious and refreshing addition to this Argentinian-inspired dish.