Keto Argentinian Steak with Chimichurri Sauce and Cauliflower Mash

Allergens

None

Ingredients

• 6 (6 oz) beef tenderloin steaks, 1
• inch thick
• Salt and black pepper, to taste
• 2 tbsp olive oil
• For Chimichurri Sauce:
• 1 cup fresh flat
• leaf parsley, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• For Cauliflower Mash:
• 2 medium heads cauliflower, cut into florets
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• Salt and black pepper, to taste

Instructions

1. Prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, oregano, salt, and black pepper in a bowl. Mix well and set aside for flavors to meld.
2. Season steaks with salt and black pepper on both sides.
3. In a large skillet, heat olive oil over medium high heat. Sear the steaks for 3 minutes per side or until desired doneness is reached. Transfer steaks to a plate and let rest for 5 minutes before serving.
4. For cauliflower mash, steam cauliflower florets until tender. In a large bowl, mix cooked cauliflower, butter, heavy cream, salt, and black pepper until smooth and creamy.
5. Slice the rested steaks and serve alongside chimichurri sauce and cauliflower mash.

Chef’s Insight

For optimal flavor and tenderness, let the steaks rest for a few minutes before slicing.

Notes

This keto recipe is perfect for a low-carb Argentinian feast.