Keto Steak Recipes That Prove It's Not That Hard To Eat This Way

1. Cilantro-Lime Chimichurri Grilled Steak

YIELDS: 4

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 25 MINS

INGREDIENTS

FOR THE CILANTRO-LIME CHIMICHURRI

1/2 bunch cilantro, minced

1/4 c. thinly sliced chives

2 cloves garlic, minced

2 limes, zested and juiced

1/2 c. extra-virgin olive oil

1 tsp. crushed red pepper flakes

1/2 tsp. kosher salt

1/4 tsp. Freshly ground black pepper

FOR THE STEAK

2 tbsp. extra-virgin olive oil

1 lb. skirt steak

kosher salt

Freshly ground black pepper

FOR THE GRILLED ASPARAGUS

2 tbsp. extra-virgin olive oil

1 clove garlic, minced

Juice of 1 lemon

1 lb. asparagus, trimmed

DIRECTIONS

Make the cilantro-lime chimichurri: Place all ingredients in a mixing bowl and whisk together. Set aside.

Heat grill to 375º. Drizzle oil over steaks and season with salt and pepper. Place steaks on hot grill and grill, 4 to 5 minutes per side for medium doneness. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.

In a large mixing bowl, add oil, garlic, lemon juice, and asparagus and toss together until asparagus is evenly coated. Season with salt and pepper. Arrange asparagus on hot grill and grill until lightly charred and tender, 2 to 3 minutes per side.

To serve: Slice steaks into 1" strips and drizzle with chimichurri. Serve with asparagus and remaining chimichurri.

2. Cheese steak Stuffed Peppers

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

4 bell peppers, halved

1 tbsp. vegetable oil

1 large onion, sliced

16 oz. cremini mushrooms, sliced

Kosher salt

Freshly ground black pepper

1 1/2 lb. sirloin steak, thinly sliced

2 tsp. Italian seasoning

16 slices provolone

Freshly chopped parsley, for garnish

DIRECTIONS

Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.

Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.

Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.

Garnish with parsley before serving.

3. Teriyaki Steak Stir-Fry with Peppers

YIELDS: 4

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 0 MINS

INGREDIENTS

1 lb. top round steak

kosher salt

Freshly ground black pepper

1/4 c. teriyaki sauce

2 cloves garlic, minced

2 tsp. freshly ground ginger

1 tsp. cayenne pepper

1 tbsp. canola oil

2 bell peppers, diced

3 c. baby spinach

DIRECTIONS

Marinate steak: In a baking dish, season steak with salt and pepper, then add teriyaki sauce, garlic, ginger, and cayenne. Transfer to the fridge and let marinate, 30 minutes.

When ready to cook, heat oil in a large skillet over medium-high heat. Add steak and cook, undisturbed, 6 minutes, then flip and cook 4 minutes more or until steak reaches your desired doneness. Transfer to a cutting board to let rest, then slice.

Drain all but a tablespoon of fat from skillet. Add peppers and cook until soft, 4 minutes, then return steak to skillet and add spinach, tossing until wilted.

4. Spicy Thai Steak

YIELDS: 8

COOK TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 0 MINS

INGREDIENTS

1/4 c. basil leaves

1/4 c. Cilantro leaves

8 clove garlic

2 tbsp. sambal oelek or other Asian chile sauce

2 tbsp. Asian fish sauce

1 tsp. finely grated lemon zest

1 tsp. finely grated lime zest

1/2 c. vegetable oil

3 lb. skirt steaks

DIRECTIONS

In a mini food processor, combine the basil, cilantro, garlic, sambal oelek, and fish sauce, and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.

Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.