If you want to cook for someone or even just for yourself and want a meal that feels like a pleasure without a carbohydrate cat, this is. Add grilled vegetables, and now you have a full plate that holds colorful, tasty and still on the keto plan.

And no, you don’t have to be a professional. I will guide you through him.

What’s going on on your plate?

We work with:

• A good cut to steak

• A savory Herby sauce that takes about five minutes to throw together

• A bunch of vegetables that gets smoky and sweet on the grill

Simple stuff. The type of food in which they taste every bit and not feel like something is missing.

What you need

For the steak:

For the Chimichurri:

• 1 cup of fresh parsley with flat leaf, well chopped

• 4 cloves garlic, chopped

• 2 tablespoons of fresh oregano (or 2 dried teaspoons)

• ½ cup of olive oil

• 2 tablespoons of red wine vinegar

• 1 teaspoon crushed red pepper flakes (optional if they like warmth)

• pinch of salt

For the grilled vegetables:

• 1 zucchini

• 1 red pepper

• 1 yellow paprika

• ½ red onion

• 1 tablespoon of olive oil

• Salt and pepper

Step 1: Make the Chimichurri first

The reason here is: this sauce gets better when it sits. So if you do something else, it is ready to go when your steak is hot and juicy.

How to do it:

• Chop your parsley as well as possible. No big stems.

• Shoot the garlic so that it spreads the taste into the oil.

• Mix parsley, garlic, oregano, vinegar, red pepper flakes and salt in a bowl.

• Pour the olive oil into it and stir until it looks like a loose herby sauce.

Taste it. It should beat a little. Add more vinegar if you want more tang or more salt if it tastes flat.

Cover it and let it sit as you do the rest.

Step 2: Heat your grill

If you use gas, switch it on with medium height. If charcoal light it now – the coals become gray before they cook something. They want good heat, but do not fire when they lick their food.

No grill? A cast iron pan also works. You only need something that gets hot and can give your steak a good sear.

Step 3: Prepare the steak

Leave the steak out of the fridge for about 30 minutes. If it is too cold when it hits the grill, it can cook unevenly. We don’t hurry.

Dab it dry with paper towels. This helps to call it better. Then grate with olive oil and sprinkle generously with salt and pepper on both sides.

This part is important. Don’t be shy in front of spices.

Step 4: slices and oil the vegetables

You will grill them on the side, so you should be big enough to not fall through the grids, but thin enough to cook quickly.

So I cut mine:

• Zucchini: Suck in long strips, about ¼ inch thick

• Paprika: Remove the seeds and cut into wide stripes

• Red onion: Cut into thick rings or wedges

Throw them into a bowl with olive oil, salt and pepper.

If you have a grill basket, use it. If not, just put them carefully over the grids.

Step 5: barbecue time

Start with the vegetables when you have space because it takes a little longer to get too softer and get these nice signs.

Vegetables:

• Place it on the grill and don’t move it too much. Let them sit, place, then turn around.

• Depending on the grill heat, it should do about 3 to 4 minutes per side.

As soon as they are cooked, move them onto a plate and easily cover them with foil to stay warm.

Steak:

• Put it on the grill and leave it alone for at least 4 to 5 minutes. Don’t press it, don’t put it.

• Turn over and do the same on the other side.

• For medium -sized concern: exert about 130 ° f inside, which usually takes a total of 8–10 minutes.

• Use a thermometer if you are not sure. Probably can be brutal.

Let the steak rest for 5 minutes before cutting it into slices. This is important. The juices have to stand up again.

Step 6: slices and plates

Cut the steak over the grain. You will see the lines of the muscle – against it, not there. It makes a difference in how tender it feels when you bite in.

Arrange the grilled vegetables around the steak on a large plate or a cutting board, but you like to serve eat. Then give the Chimichurri via the steak. Save a few additional people for people who want more.

How it tastes

The Chimichurri hits you first. It is sharp, gnoblatei and green in the best way. Then comes the steak that is juicy and smoky with this salty crust out of the grill. The vegetables are based on everything – they are sweet and soft with a little crunch.

Every bit feels fresh, but fills. Nothing difficult. No bread, no potatoes, no sugar bombs. Only real food that makes your mouth happy.

Can you make it ahead?

Yes. You can do the following:

• Make the Chimichurri one day ahead of us. It takes 3 days in the fridge.

• Cut the vegetables a few hours ahead and oil. Keep them in a covered bowl until grilling.

• The steak should be freshly cooked, but the remains still taste good cold or quickly in a pan the next day.

How to enjoy this keto -chimichurri steak with grilled vegetables

This is not just a sit-down evening dinner.

You can:

• Pack it in lunch boxes (cold steak + chimichurri is underestimated)

• Throw it on salad on salad

• Put it into a keto wrap

• Serve it people who don’t even make keto and watch how to clean your plates

Once you’ve done this once, it becomes one of the things that you simply do because it works every time.

Tips that actually help

• Do not skip the rest period After grilling the steak. These five minutes make it juicy and dry.

• Use fresh herbs For Chimichurri. Dry stuff just doesn’t give him the same blow.

• Clean your grill grilles Before the start. Food strength more when the grids are dirty.

• Oil your food, not the grill. This helps prevent torches and makes cleaning easier.

Links (if you need them)

• No fresh oregano? Use dried, but less. Start with 1 teaspoon.

• Don’t you want to hack parsley? Use a food processor, but don’t mix it smoothly. You want texture, no green soup.

• No grill? Use a hot cast iron pan or a broiler.

Conclusion (not the kitschy species)

This meal does not try to be chic. It’s just good. The kind of good that makes you medium and nod like: “Yes, that’s it.”

If you ever felt that keto meals are too boring or too much work, this will change your opinion. It has the fat, the acidity, the char, the crunch – and no carbohydrate in sight that is confused with your day.

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