Chimichurri Steak with Zoodles – Keto Recipe – Diet Doctor


Steak

  • Remove the steaks from the refrigerator at least 10 minutes before cooking.

  • Pat the steaks dry with a paper towel. Season both sides of the steaks generously with salt and black pepper (preferably freshly ground).

  • Place your heaviest pan, preferably cast iron, over high heat. It’s ready when it starts to smoke a bit. Add the oil.


  • Place the steaks in the pan. Press them down with a spatula to ensure that even contact is made with the surface of the pan. Cook for about 1 minute or until enough of a crust has developed that the steaks no longer stick to the pan. Flip over and cook the other side.


  • Set aside the steaks on a plate, and cover with foil to allow them to rest for a few minutes while preparing the chimichurri and zoodles. Right before serving, slice the steaks across the grain for more tender meat. Season with salt and pepper to taste.



  • Chimichurri

  • Wash the lemon and grate the zest. Only grate the yellow part of the peel, not the white pith underneath; this is bitter-tasting. Squeeze the lemon juice into a tall bowl or beaker, and add the zest.

  • Split open the bell pepper and chili and remove the seeds. Finely chop both and add to the bowl. Add all other ingredients.

  • Mix with an immersion blender until the sauce reaches the desired consistency.




  • Zoodles (Zucchini noodles)

  • Cut the zucchini in half lengthwise.

  • Slice into ribbons using a potato peeler, or use a spiralizer to make zoodles.

  • Boil them quickly in salted water for no longer than a minute and drain well. You can also eat them raw. Drizzle with olive oil, salt, and pepper to taste. Toss to combine.

  • Spoon the chimichurri over the steak and zoodles before serving.






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