Keto Argentinian Brunch: Smoky Chimichurri Steak and Cheesy Cauliflower Hash Brown Bites
This article presents a scrumptious keto Argentinian brunch recipe featuring chimichurri steak and cheesy cauliflower hash brown bites. By combining the mouthwatering flavors of traditional Argentinian cuisine with keto-friendly ingredients, this dish provides a satisfying low-carb meal option for those following a high-fat diet.
Allergens
None
Ingredients
- 4 (6 oz) beef sirloin steaks, 1" thick
- 2 cups cauliflower rice
- 1 cup shredded mozzarella cheese
- 1/2 cup almond flour
- 2 eggs, beaten
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
Instructions
- Prepare chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, half of the salt, black pepper, smoked paprika, and ground cumin in a bowl. Mix well and set aside.
- In another bowl, mix together cauliflower rice, mozzarella cheese, almond flour, remaining salt, and pepper. Add beaten eggs and combine thoroughly.
- Preheat oven to 400°F (205°C). Grease a mini muffin tin and fill each cup with the cauliflower mixture. Bake for 18 20 minutes or until golden brown and crispy.
- Season steaks with salt and black pepper, then grill or pan sear over medium high heat for 3 4 minutes per side, or until desired doneness is reached. Spoon chimichurri sauce on top of the cooked steaks and let them rest for a few minutes before slicing.
- Serve steak slices alongside cheesy cauliflower hash brown bites with additional chimichurri sauce on the side. Enjoy your keto Argentinian brunch!
Chef’s Insight
To enhance the smoky flavor of the chimichurri, you can add a pinch of smoked paprika to the steak seasoning.
Notes
For an extra touch, garnish your plate with fresh parsley sprigs and a lemon wedge.