Keto Churrasco with Chimichurri

Churrasco is grilled steak, and this version pairs flank or skirt steak with chimichurri, a sharp green sauce of parsley, cilantro, red wine vinegar, olive oil and garlic. The steak gets a dry rub of garlic powder, onion powder, smoked paprika, salt and pepper, rests in it for at least 30 minutes, and grills for about 4 to 5 minutes per side. The card makes 4 servings, with 2 grams of carbohydrates each.

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The sauce is what makes it. It is made with no cooking, just chopping and stirring, and it gets better while the steak is on the grill. The whole meal takes 40 minutes, and most of that is the marinating time.

The Steak and the Rub

• Flank or skirt steak (1.5 pounds): both cuts grill well and carry plenty of flavor. Ribeye or sirloin work too and give a different flavor and texture.
• Olive oil (1 tablespoon): drizzled over the rub to keep the steak moist.
• Garlic powder (1 teaspoon), onion powder (1 teaspoon), smoked paprika (1 teaspoon), salt (1 teaspoon), black pepper (1/2 teaspoon): mixed together and rubbed over the whole steak. The smoked paprika adds a light smokiness.

What Goes Into the Chimichurri

• Fresh parsley (1 cup, finely chopped): the base of the sauce and its bright green color.
• Fresh cilantro (1/2 cup, finely chopped): a second herb that rounds out the parsley.
• Red wine vinegar (1/4 cup): the tang.
• Olive oil (1/2 cup): balances the vinegar and makes the sauce loose enough to drizzle.
• Garlic (4 cloves, minced): raw garlic gives the sauce its bite.
• Red pepper flakes (1 teaspoon): adjust to taste. A diced jalapeño makes it hotter.
• Salt and pepper: to taste.

Grilling It Right

Rub the spice mixture over the steak, drizzle the olive oil on, and leave it for at least 30 minutes. Marinating for an hour, or even overnight, gives deeper flavor.

Preheat the grill to medium-high, around 400°F (200°C), hot enough for a good sear. Grill the steak for about 4 to 5 minutes on each side for medium-rare. Add a minute or two per side for more well-done meat. A thermometer takes the guessing out: 130°F (54°C) is medium-rare and 145°F (63°C) is medium.

Rest the steak for about 5 minutes after it comes off the grill. The juices redistribute, and the slices stay tender. Slice it against the grain into thin strips, lay them on a platter, and spoon the chimichurri over the top.

If you have no grill, a grill pan on the stovetop does the job. Tongs or a spatula keep you from losing juices when you flip the steak.

Making the Sauce

While the steak marinates, mix the parsley, cilantro, vinegar, olive oil, garlic and red pepper flakes in a medium bowl. Season with salt and pepper, taste, and adjust. Set it aside so the flavors can meld while the steak cooks. The sauce can also be made a day ahead, which gives it even more depth.

Ways to Change It

• Hotter sauce: more red pepper flakes or a diced jalapeño.
• Other herbs: fresh oregano or mint in place of some of the parsley and cilantro.
• Marinade additions: a splash of lime juice or a teaspoon of cumin.
• Other meat: ribeye or sirloin, or chicken or pork.
• Creamy sauce: blend ripe avocado into the chimichurri for a velvety texture.
• Vegetables on the grill: zucchini, bell peppers and asparagus can cook alongside the steak.

What to Serve With It

Grilled asparagus, cauliflower rice, garlic butter mushrooms and zucchini noodles tossed with olive oil and herbs all fit alongside the steak. A caprese salad with fresh mozzarella, tomatoes and basil, dressed with balsamic vinegar, balances the richness of the meat. A cheesy broccoli casserole adds something heartier, and a small platter of olives and pickles works as an appetizer.

For drinks, a dry red or white wine adds no extra carbs. Sparkling water with lime, unsweetened herbal iced tea or a low-carb beer are other choices.

Leftover steak keeps in an airtight container in the refrigerator for up to three days. It can be eaten cold or reheated gently so it stays juicy.

FAQ

Can I use a different cut of meat?

Yes. Ribeye or sirloin give a richer flavor and a different texture.

How long do leftovers keep?

Up to three days in an airtight container in the refrigerator. Eat them cold or reheat them gently.

How spicy is the chimichurri?

It has 1 teaspoon of red pepper flakes, which you can adjust. Add more flakes or a diced jalapeño for extra heat.

Can I make the chimichurri ahead?

Yes. Make it a day in advance and the flavors meld.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us