Seared Skirt Steak with Herbed Avocado (Keto Friendly) - Innit

Ingredients

4 Servings

Meat & Seafood

  • Skirt Steak 1 lb

Spices

  • Black Pepper 1/4 tsp

  • Kosher Salt 1 3/4 tsp

Produce

  • Cilantro 1/4 bunch

  • Limes 1 1/2

  • Green Jalapeño Pepper 1

  • Fresh Chives 1/2 bunch

  • Watercress 2 bunches

  • Garlic Cloves 5

  • Italian Parsley 1/4 bunch

  • Avocados 4

Pantry

  • Pistachio Nuts 1/4 cup

  • Extra Virgin Olive Oil 1/2 cup

Dairy & Eggs

  • Unsalted Butter 2 Tbsp

Preparation

  1. Prepare Vegetables

    Finely chop parsley and cilantro (using tender stems and herbs). You can bunch the herbs together for faster chopping. Finely chop chives. Halve jalapeño and remove the seeds with a small spoon. Cut into small dice. Peel and mince garlic.

    • 1/4 bunch, finely chopped Italian Parsley
    • 1/4 bunch, finely chopped Cilantro
    • 1/2 bunch, minced Fresh Chives
    • 1, seeds removed & finely chopped Green Jalapeño Pepper
    • 1, minced Garlic Clove
  2. Prepare Avocado

    Halve the avocados and remove the pit. Slice the avocado halves and slide your finger underneath the peel to remove it. Cut into large dice and place in a bowl.

    • 4, diced Avocados
  3. Season Salad

    Zest and juice the lime into the bowl of avocado. Add the herbs, garlic and jalapeno. Season with salt and mix to combine.

    • 1, zested & juiced Lime
    • 1/3 cup Extra Virgin Olive Oil
    • 1/2 tsp Kosher Salt
  4. Season Steak

    Smash garlic cloves. Heat a large skillet (preferably cast iron) over high heat. While pan is preheating, season skirt steak with salt and pepper on all sides.

    • 4, smashed Garlic Cloves
    • 1 lb, cut into 4 equal pieces Skirt Steak
    • 1 tsp Kosher Salt
    • 1/4 tsp Black Pepper
  5. Sear Steak

    Add oil to the preheated pan. Add skirt steak and lower heat to medium-high. Cook steaks for 3 minutes on one side. Flip the steaks and continue cooking for another 3 minutes or until cooked medium (or to your liking). Add butter and garlic and baste steaks for about 30 seconds. Remove steaks from the pan and let rest for 5 minutes before slicing and serving. Meanwhile, prepare the salad.

    • 1 Tbsp Extra Virgin Olive Oil
    • 2 Tbsp Unsalted Butter
  6. Season Watercress

    Place the watercress to a bowl. Juice in lime and add the pistachios. Season with olive oil and salt, and toss to coat.

    • 2 bunches Watercress
    • 1/4 cup Pistachio Nuts
    • 1/2, juiced Lime
    • 1/2 Tbsp Extra Virgin Olive Oil
    • 1/4 tsp Kosher Salt
  7. Serve & Enjoy

    Slice the steaks against the grain and serve with herbed avocado and salad. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 890 kcal  
Total Fat 76.0 g 97%
Total Saturated Fat 19.0 g 97%
Unsaturated Fat 57 g  
Cholesterol 95 mg 32%
Sodium 1140 mg 50%
Total Carbohydrate 24 g 9%
Good Source: Fiber 14 g 50%
Sugars Total 3 g  
Good Source: Protein 28 g 55%
Good Source: Vitamin C 70 mg 80%
Calcium Ca 147 mg 10%
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By Innit Culinary Team