Recipe: Seared Skirt Steak with Brazilian Vinaigrette
A low-carb keto steak dinner couldn’t be easier than with this recipe that turns a very affordable piece of meat into a mouthwatering meal!
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Cooking tools:
- Grill pan
- Garlic press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Aluminum foil
Ingredients
- 1/2 cup (8 g) fresh cilantro, finely chopped
- 1/2 cup (75 g) onion, finely chopped
- 1/2 cup (100 g) tomato, finely chopped)
- 1/2 serrano pepper, finely chopped
- 1 clove garlic, pressed
- 1 lime, juiced
- 1/2 tsp unrefined sea salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp (30 ml) MCT oil
- 1 Tbsp (15 ml) vinegar (we suggest red wine vinegar)
- 1½ lb (681 g) skirt steak
- 4 Tbsp (60 g) coarse sea salt or kosher salt
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