Give enough time to marinade overnight if possible.
Ingredients
1 tbsp
Coconut aminos, Coconut Secret
(- 1/4 cup for marinade - or gluten-free tamari)
1 tbsp
Olive Oil, Extra Virgin
(- 1/4 cup for marinade)
1 whole lime(s)
Lime juice (fresh)
(- for marinade)
2 tbsp
Apple cider vinegar
(- for marinade)
454 gm
Beef, skirt steak
1 tsp
Salt and pepper
2 tbsp
Ghee
1/4 cup
Chimichurri, Mama Bay's
(or Elvio's)
Instructions
In a small bowl, mix together the coconut aminos, olive oil, lime juice, and apple cider vinegar. Pour into a large zip-top bag, and add the skirt steak. Marinate for as long as possible: at least all day or, ideally, overnight.
Dry the steak with a paper towel. Season both sides of the steak with pink salt and pepper.
In a large skillet over high heat, melt the ghee and heat well. Add the steak and sear for about 4 minutes on each side, until well browned. Transfer the steak to a chopping board to rest for at least 5 minutes.
Slice the skirt steak against the grain. Divide the slices between two plates, top with the chimichurri sauce, and serve.
Notes:
Note: I had to keep the marinade quantities out of the ingredients list as it affects the macros.
INGREDIENT TIP You can also make your own chimichurri sauce with a combination of ⅛ cup of cilantro, ⅛ cup of minced red onion, ⅛ cup of chopped parsley, 1 minced garlic clove, 1 tablespoon of olive oil, and 1 tablespoon of apple cider vinegar, and season with pink salt and freshly ground black pepper.
