Low Carb Skirt Steak With Chimichurri Sauce - 2 Net Carbs - cooking recipe

Ingredients

Sauce
1/4 cup extra virgin olive oil
2 cups fresh parsley, finely chopped
3 tablespoons fresh oregano, finely chopped
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Steak
1 1/2 lbs skirt steaks, 1/2 inch thick, trimmed of fat, and cut into 4 equal pieces
1 tablespoon virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl; set aside.
For the steak, heat a large heavy skillet over high heat until very hot.
Brush steak with oil and season with salt and pepper.
Add steak to pan, reduce heat to med-high, and sear until done to taste, about 3 min per side for med-rare.
Transfer steak to cutting board and let stand 5 minute.
Thinly slice across the grain.
Stir sauce again and serve steak with sauce on the side.