Thai Marinated Skirt Steak
Skirt steak recipe & content provided by Joshua Weissman
Skirt steak is one of my favorite cuts, and the perfect choice for this keto-friendly steak recipe. Skirt steak has a nice texture (especially when cooked medium rare), and a superb beefy flavor. It actually has a better flavor than some of the more expensive cuts of beef. The flavor of a nice skirt steak is better than a tenderloin, but just a little tougher. In other words, skirt steak is less expensive than a tenderloin and it has more flavor.
When you take a nice skirt steak and sprinkle it generously with a gremolata, you get an out-of-this-world take on Thai beef. A gremolata is a chopped herb condiment with citrusy fresh lemon zest and fragrant chopped parsley. You’ve got your richness from the beef, and then a burst of flavor from your fragrant and citrusy gremolata. This Thai marinated skirt steak balances a bouquet of fresh flavors, and is insanely satisfying.
Thai Marinated Skirt Steak
Start to Finish: 25 minutes
- 1 pound grass-fed skirt steak
- 2 tablespoons olive oil
- 1 Thai chili, thinly sliced (you can substitute serrano chile, or fresh or dried cayenne)
- 2 tablespoons avocado oil or grass-fed ghee
- Zest of 2 lemons
- 1/2 cup parsley, chopped
- salt to taste
- Place steak, olive oil, chili and salt in a bag or covered glass dish. Marinate for at least 25 minutes (or overnight, if you have the time).
- In a medium-sized pan on medium-high heat, add avocado oil or ghee and heat until very hot.
- Pat your skirt steak dry and season generously with kosher salt. When the pan is heated, sear steak 2-3 minutes per side. Remove from pan and allow to rest on a cutting board for 5 minutes.
- While skirt steak rests, combine parsley and lemon zest in a small bowl and season with salt to taste.
- Slice steak and serve with the gremolata sprinkled on top.
Nutritional Information (Per Serving):
- Calories: 698
- Total Fat: 53g
- Saturated Fat: 18g
- Cholesterol: 134mg
- Total Carbs: 0g
- Protein: 53g
- Sodium: 209mg
- Potassium: 860mg
- Iron: 6mg
Notes on ingredients: Red peppers are a member of the nightshade family, and you may be sensitive to it. It is also almost as likely as black pepper to have high amounts of mold toxins in it, so quality matters when buying.
Notes on cooking methods: Light grilling is a suspect cooking method on the Bulletproof Diet, since charred portions can create performance-robbing toxins. Reduce browning to a minimum whenever possible while keeping the inside of your meat medium-rare (or rare, if safe).
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