Strip steaks with fresh chimichurri (Keto)

 

Makes 4 servings

• ½ cup packed fresh basil leaves
• One-third cup plus 1 tablespoon olive oil, divided
• ¼ cup packed fresh parsley
• 2 tablespoons packed fresh cilantro
• 2 tablespoons freh lemon juice
• 1 clove garlic
• 1¼ teaspoons salt, divided
• ½ teaspoon grated orange peel
• ¼ teaspoon ground coriander
• One-eight teaspoon plus ¼ teaspoon black pepper, divided
• 4 bone-in strip steaks (8 ounces each), about 1 inch thick
• ¾ teaspoon ground cumin

1. For chimichurri, place basil, one-third cup olive oil, parsley, cilantro, lemon juice, garlic, ½ teaspoon salt, orange peel, coriander and one-eight teaspoon black pepper in food processor or blender ; purée.
2. Sprinkle oth sides of steaks with remaining ¾ teaspoon salt, cumin and remaining ¼ teaspoon black pepper.
3. Heat 1 tablespoon oil in large skillet over medium-high heat ; add steak, cook 5 minutes per side or until desired doneness.
4. Serve with chimichurri.

Per serving

• 630 calories
• 50g total fat
• 1g carbs
• 1g net carbs
• 0g dietary fiber
• 43g protein

BON APPÉTIT