Quick Keto Meals in 30 Minutes or Less: 100 Easy Prep-and-Cook Low-Carb Recipes for Maximum Weight Loss and Improved Health by Slajerova Martina

Author:Slajerova, Martina [Slajerova, Martina]
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2017-04-20T04:00:00+00:00

If you’re mourning the loss of those chimichurri steak sandwiches you used to adore, take heart. This salad is every bit as good. I’ve ditched the bread and added some low-carb veggies, plus an avocado, and the result is both healthy and wonderfully satiating.

MAKES: 2 SERVINGS | HANDS-ON TIME: 15 MINUTES | OVERALL TIME: 20 MINUTES

SALAD:

2 medium (300 g/10.6 oz) rib-eye or sirloin steaks

1 tablespoon (15 g/0.5 oz) ghee or lard

Salt and pepper

4 cups (120 g/4.2 oz) mixed salad greens

1 /2 large (100 g/3.5 oz) avocado, diced

1 /2 medium (100 g/3.5 oz) cucumber, sliced

1 /2 cup (58 g/2 oz) sliced radishes

1 /2 cup (75 g/2.6 oz) cherry or regular tomatoes, sliced

4 tablespoons (60 g/2.1 oz) Chimichurri

CHIMICHURRI:

1 cup (60 g/2.2 oz) chopped parsley, divided

1 /4 cup (15 g/0.5 oz) chopped fresh oregano, divided

1 /2 cup (120 ml/4 oz) extra-virgin olive oil, divided

4 cloves garlic, sliced

1 small chile pepper, seeded and chopped

2 tablespoons (30 ml/1 oz) red wine vinegar

1 /2 teaspoon salt

1 /4 teaspoon black pepper

NUTRITION FACTS PER SERVING

Total carbs: 11.2 g | Fiber: 6.3 g | Net carbs: 4.9 g | Protein: 31.1 g | Fat: 58.8 g | Energy: 690 kcal

Macronutrient ratio: Calories from carbs (3%), protein (18%), fat (79%)

To make the salad, bring the steaks to room temperature by leaving them out on the kitchen counter for 10 to 15 minutes.

Meanwhile, prepare the chimichurri sauce. Place half of each of the parsley, oregano, and oil, plus the garlic, into a blender; set the rest aside. Add the chile pepper, vinegar, salt, and pepper. Pulse until smooth. Add the remaining herbs and oil. Mix until well combined. (Do not pulse again.)

To cook the steaks, grease both sides of the steaks with the ghee and season with salt and pepper. Fry in a hot dry pan over high heat for 2 to 4 minutes on each side to seal in the juices. (When you see the edges start to brown, it’s time to flip the steaks over.) Reduce the heat to medium. Continue to cook for another 4 minutes (rare), 7 minutes (medium), or 11 minutes (well done). Remove the steaks from the pan and allow them to rest in a warm place for a few minutes. Slice just before serving.

To assemble, place the salad greens into serving bowls. Add the avocado, cucumber, radishes, and tomatoes. Top each with the sliced steak and chimichurri sauce (about 2 tablespoons [33 g/1.2 oz] per serving). Store any leftover chimichurri in an airtight container in the fridge for up to a week.

Swap chimichurri with gremolata! To make gremolata, mix 1 /4 cup (60 ml/2 oz) extra-virgin olive oil with 1 /2 cup (15 g/0.5 oz) parsley, 1 tablespoon (6 g/0.2 oz) lemon zest, 4 cloves minced garlic, 1 /4 teaspoon salt, and a pinch of black pepper. Serve in place of the chimichurri: use about 2 tablespoons (33 g/1.2 oz) per serving.

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