📝 About This Recipe
This recipe elevates the humble skirt steak into a gourmet low-carb masterpiece by pairing its deep, beefy intensity with a vibrant, herbaceous Italian-style salsa verde. The steak is seared to a perfect medium-rare crust, while the sauce—a punchy blend of fresh parsley, capers, and lemon—cuts through the richness of the fat beautifully. It is a quintessential keto meal that feels incredibly indulgent without the need for heavy starches or sugars.
🥗 Ingredients
The Steak
- 2 lbs Skirt Steak (outside skirt preferred, trimmed of excess silver skin)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1.5 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Salsa Verde
- 2 cups Fresh Flat-Leaf Parsley (packed leaves, finely chopped)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Capers (drained and minced)
- 2 pieces Anchovy Fillets (finely mashed into a paste)
- 2 cloves Garlic (grated or microplaned)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- 1 teaspoon Red Wine Vinegar
👨🍳 Instructions
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1
Remove the skirt steak from the refrigerator 30-45 minutes before cooking to bring it to room temperature; this ensures an even cook.
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2
Pat the steak extremely dry on both sides using paper towels. Moisture is the enemy of a good sear.
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3
In a small bowl, prepare the salsa verde by combining the finely chopped parsley, minced capers, mashed anchovies, and grated garlic.
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4
Whisk in the extra virgin olive oil, lemon juice, lemon zest, red wine vinegar, and red pepper flakes until well emulsified. Set aside at room temperature to let flavors marry.
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5
Season the steak generously on both sides with kosher salt, black pepper, and garlic powder, pressing the spices into the meat.
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6
Place a large cast-iron skillet over high heat until it is screaming hot and just starting to smoke.
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7
Add the avocado oil to the skillet, swirling to coat the bottom evenly.
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8
Carefully lay the skirt steak into the pan. If the steak is too long, cut it into 2 or 3 manageable sections to avoid crowding.
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9
Sear the steak without moving it for 3-4 minutes, until a deep, dark brown crust has formed.
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10
Flip the steak and sear the other side for an additional 3 minutes for medium-rare (internal temperature of 130-135°F).
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11
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for a full 10 minutes to allow juices to redistribute.
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12
Identify the direction of the grain (the long muscle fibers). Using a sharp knife, slice the steak thinly *against* the grain at a slight diagonal.
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13
Fan the slices out on a platter and spoon a generous amount of the salsa verde over the top.
💡 Chef's Tips
Always slice against the grain; skirt steak has very long fibers and will be chewy if cut incorrectly. Don't skip the anchovies in the sauce; they provide a savory 'umami' depth and don't taste fishy once mixed. If you can't find outside skirt, inside skirt works but is thinner and cooks faster, so reduce heat time by 1 minute per side. Use a cast-iron skillet for the best crust; stainless steel or non-stick won't provide the same heat retention. Make the salsa verde by hand rather than a food processor for a rustic, chunky texture that looks beautiful.
🍽️ Serving Suggestions
Serve alongside grilled asparagus or roasted broccolini for a complete keto meal. Pair with a glass of bold Malbec or a peppery Syrah to complement the beef and herbs. Add a side of cauliflower mash with plenty of butter and chives. Garnish the plate with a few extra lemon wedges to brighten the flavors at the table. For an extra kick, serve with a small bowl of pickled red onions on the side.