The family’s favorite steak ever will be this recipe for soft and juicy Keto Skirt Steaks. Steak is marinated in a delicious, sweet, and tangy mixture before being expertly pan-seared. Skirt steak is my go-to dish whether I’m pressed for time or want to wow a gathering. Every steak is pan-seared till the center is still juicy, tender, and bursting with authentic meat flavor, while the outside is caramelized and crisp. Because of its narrow cut, this steak cooks much faster than other steaks. This Keto Skirt Steak gets ready in 6 minutes and contains 6g of carbs, 0.4g of fiber, 5.6g of net carbs, and 25g of proteins in the steak.
STATS:
- Course: Main Course
- Cuisine: American
- Calories: 258 kcal
- Servings: 8
- Prep: 1 mint.
- Cook time: 5 mints.
- Total time: 6 mints.
EQUIPMENT:
- Cutting board
- Whisk
- Bowl
- Plastic wrap
- Iron skillet
- Knife
INGREDIENTS:
- 2 pounds skirt steak
- 1 tsp. black pepper
- ½ tsp. salt
- 2 tsp. Italian seasoning
- 3 pieces garlic crushed
- ¼ cup olive oil
- ¼ cup tamari
- 2 tbsp. lime juice
- 2 tbsp. of erythritol (keto sweetener)
INGREDIENT NOTES:
SKIRT STEAK:
- The outside skirt steak and the interior skirt steak are the two cuts. Use the outer cut if you can, since it’s richer and more sensitive. Slice it in half.
OLIVE OIL:
- Olive oil is utilized to marinade the steak and this marinade’s work as a necessary fat in the skirt steak.
GARLIC CLOVES:
- Crushed garlic is utilized to prepare this steak and using fresh garlic will significantly improve the flavor.
TAMARI:
- Tamari is added to the steak to give the real umami flavor in place of soy sauce.
LIME JUICE:
- Lime juice provides brightness and aids in tenderizing the beef. Utilize lemon juice if you don’t have a lime.
KETO SWEETENER:
- Erythritol breaks down the proteins and adds a subtle sweetness to the meat. On the other hand, I thought brown sugar (keto version) tasted good and speed up the cooking of the meat.
ITALIAN SEASONING:
- The addition of Italian seasoning is optional, to enhance the taste of the meat.
PEPPER POWDER & SALT:
- Pepper powder & salt are utilized to season the steak according to the preferred taste.
INSTRUCTION:
TENDER THE MEAT:
- Using a meat mallet, pound the steak after wrapping it in plastic wrap.
MARINADE:
- In a small dish, combine the marinade ingredients erythritol (keto sweetener), tamari, salt, pepper powder, lime juice, crushed garlic, and Italian seasoning.
- Apply the marinade on the skirt steak and transfer it in the refrigerator for some time.
- Take out the steak and allow the skirt steak to reach at ambient temperature before you cook the steak.
SEAR:
- Take a cast-iron skillet and heat the skillet at heat (medium).
- Then add the steak and sear it till they get properly cooked according to your liking.
REST, SLICE, & SERVE:
- After a short rest, cut the steaks against the grain and serve them with salt and fresh lime.
TIPS:
- The steak can be marinated for around 24 hours.
- If it is kept longer, the acid will destroy the muscle fibers.
- Before seasoning, pat the meat dry. Eliminating surplus moisture ensures a delicious marinade and a beautiful crust.
- Serve it with some sauce. Have the skirt steak with my chimichurri sauce instead of the Italian spices!
- For a taste boost, garnish with scallions or fresh herbs.
STORAGE INFORMATION:
FRIDGE:
- Steak leftovers can be kept for up to four days. Wrap it firmly in aluminum foil or stock it up in an airtight container.
FREEZER:
- The steak may be frozen for up to two months when it has completely cooled and is wrapped in foil and placed in a freezer bag. Before reheating, allow it to defrost.
REHEAT:
- Reheat the steak until the internal temperature reaches one-ten degrees F in a preheated oven set to two-fifty degrees.
- Warm-up your skirt steak on the stove top by drizzling some water over the steak.
FAQs:
What makes a skirt steak different from a flank steak?
- Although the terms are frequently used interchangeably, they differ in several ways. Lower in the loin, flank steak is often broader. It’s also not as fatty or as meaty as skirt steak.
Is there any more effective way to prepare skirt steak?
- The ideal method for cooking skirt steak is to marinade it and then cook it on high heat, as on a stovetop or grill. By doing this, the meat is rapidly tenderized and prevented from being overdone and chewy.
What portion size of skirt steak is appropriate for each person?
- Think of serving 200–220 grams (8–10 ounces) of steak for one person if you are serving this cut as your main dish. For most people, this is the ideal quantity, in my opinion.
NUTRITIONAL INFORMATION:
Serving: 1 serving
Calories: 258 kcal
Carbohydrates: 6g
Protein: 25g
Fat: 15g
Sodium: 626mg
Vitamin C: 2mg
Potassium: 368mg
Fiber: 0.4 g
Calcium: 20mg
Vitamin A: 21IU
Iron: 2mg
Net carbs: 6g