Keto Summer Steak with Whipped Feta and Arugula Chimichurri
When it comes to Keto summer dinners, nothing beats a sizzling and succulent steak. If you’re following a Keto diet and looking for a delicious option, this Keto summer steak with whipped feta and arugula chimichurri recipe is a must-try. Bursting with flavors and vibrant ingredients, this dish is perfect for a satisfying summer dinner. Let’s dive into the details and discover how you can create this mouthwatering Keto-friendly recipe.
How to Make It
Step 1
To make the marinade, add 1 tbsp olive oil, 1 tbsp red wine vinegar, and ½ tsp each of salt and black pepper. Mince 1 garlic clove, add it in, and whisk the mixture. Add the steak in and toss until completely covered by the marinade. Cover and let marinate in the fridge for 30 minutes.
Step 2
Add the feta and Greek yogurt to a small food processor or blender. Add lemon juice, lemon zest, 1 tbsp olive oil, and ¼ tsp salt. Pulse until creamy and fluffy. Taste, adjust seasoning to your liking, then transfer to a small bowl and keep in the fridge.
Step 3
Rinse the food processor and add the arugula, parsley, 1 garlic clove, shallot, 3 tbsp olive oil, 3 tbsp red wine vinegar, ½ tsp salt, and crushed red pepper. Pulse until the chimichurri reaches a rough texture; it shouldn’t be too fine. Taste, adjust seasoning to your liking, then transfer to a small bowl and keep in the fridge.
Step 4
Place a skillet over medium-high heat and take the steak out of the fridge. Drizzle 1 tbsp of olive oil in the pan, and once it’s sizzling hot, add the steak. Cook for 4-5 minutes per side or until browned.
Step 5
Use a thermometer to cook your steak to your desired level of doneness. Our steak was cooked to medium well, so the thermometer read 150F/65C. Take the steak off the heat and let rest for 5 minutes before slicing to preserve the juices.
Step 6
Slice the steak against the grain into ½ inch/1 cm pieces. Plate the steak and top with dollops of whipped feta and arugula chimichurri. Serve immediately!
Ingredients
- Beef steak, sirloin, visible fat eaten
400 g
- Extra virgin olive oil
6 tbsp
- Garlic
2 clove
- Red wine vinegar
4 tbsp
- Salt
1.25 tsp
- Black pepper
0.5 tsp
- Arugula
1 cup
- Parsley
0.25 cup
- Shallots Raw
1 tbsp chopped
- Crushed Red Pepper Flakes
0.5 tsp
- Feta cheese
3 oz
- Greek yogurt
0.25 cup
- Lemon juice
1 tbsp
- Lemon Peel Or Zest Raw
1 tsp