Best Skirt Steak with Marinade KETO (Maya)

Sizzle up my juicy skirt steak recipe with the best sweet and savory 4-ingredient marinade! It's quick, easy, and tender every single time.

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4 (1/4 steak) | 1.2 net carbs | 24.6 g Protein | Total Cook Time 3 hrs 10 Minutes

• Why You'll Love this Recipe: 

• Juicy, tender steak – Most of my steak recipes use my trusty stovetop-to-oven method, but since this cut is so thin, the easiest and best way to cook skirt steak is the stovetop alone. A quick sear creates a golden crust with all the juices and flavors locked inside.
• Flavorful marinade – The most important part is to tenderize the beef, and my marinade for skirt steak does this beautifully. But I also love the blend of sweet, savory, and umami flavors. And you only need 4 main ingredients for it, plus salt and pepper.
• Cook to your liking – With my handy time chart, you never have to overcook (or under cook) your steaks again. And since we’re using the stovetop, you don’t have to worry about the weather being nice enough to grill.
• Family friendly - everyone will love this of all ages.
• Versatile - make a bowl and throw in the traditional Chipotle Bowl ingredients like rice, guacamole, tomatoes, lettuce, cheese, pico and beans (if your not KETO)

• Ingredients : 

• 1/4 cup Olive oil (plus 1 tablespoon additional for searing)
• 2 tbsp Coconut aminos (or low sodium soy sauce)
• 2 tbsp Lemon juice
• 4 cloves Garlic (minced)
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 lb Skirt steak (1/2 inch thick, cut crosswise into 2 large pieces)

• Instructions : 

• In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.
• Place the steaks in a gallon zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well.
• Marinate skirt steak in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)
• Remove the steak from the marinade and discard the marinade. Pat the surface dry.
• Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.
• Add the skirt steak to the pan and sear for amount on chart below. 
• NOTE: For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
• Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes. Then, slice thinly against the grain to serve.

Ingredients Notes : 

The Steak:

• I highly recommend getting outside skirt steak, which will be labeled as such. Sometimes I have to ask the butcher for this cut.
• Even though it costs a bit more than inside skirt steak, the difference in tenderness is huge. It’s also usually a bit thicker, which means it’s harder to overcook it. The inside variety is more tough and chewy, but if that’s all you’ve got, it still turns out pretty great with a good marinade like this one.

Skirt Steak Marinade:

The marinade in my skirt steak recipe doesn’t have too many ingredients, but each is very important to make it tender and juicy. You’ll need:

• Olive Oil – For the skirt steak marinade and for searing. It brings out the flavors and helps you get that nice, golden sear. Avocado oil is a good substitute.
• Coconut Aminos – This adds a sweet, savory, and umami flavor all in one. You can use reduced sodium soy sauce instead, but coconut aminos is my fave because it’s sweeter and less salty.
• Lemon Juice – An acidic ingredient is super important for tenderizing the meat. I keep bottled lemon juice on hand for recipes like this one where it doesn’t make much difference. Lime juice, balsamic vinegar (similar to my balsamic steak marinade), or really any kind of vinegar will have a similar tenderizing effect, with different flavors.
• Garlic – I prefer fresh minced garlic cloves, but you can use 2 teaspoons of jarred minced garlic as a shortcut.
• Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat, so adjust accordingly. Use a bit less if you opt for soy sauce instead of coconut aminos.

• Expert Tips : 

• Cut the steak to fit your pan. Skirt steak (especially outside skirt steak) is usually pretty long, so it won’t fit into your pan whole. I always cut it crosswise into 2 pieces to fit in my skillet, though sometimes it comes that way from the store.
• Choose the right skillet. I use my 12-inch cast iron skillet to cook both pieces at the same time. If you don’t have one that big, you may need to cut the steak into shorter pieces and cook in batches. But I highly recommend cast iron for the best sear!
• Marinate overnight if you can, but don’t overdo it. I’ve found that 3 hours is the bare minimum, but for the most tender marinated skirt steak, overnight is better. Just don’t go over 24 hours, or the meat starts to get mushy.
• Preheating your pan is crucial. This ensures a good sear and prevents sticking. You’ll know it’s ready when a drop of water sizzles away instantly.
• Use tongs to flip the steak easily. Since it’s so long and thin, any sort of turner will be a challenge.
• After resting, slice thinly against the grain. This breaks up the tough muscle fibers, making each bite even more tender. The grain usually runs across in the short direction (look at the lines in my picture above), but I usually find an angle that’s still perpendicular without making the slices excessively long. If you do end up with long slices, you can always cut them shorter afterward to eat, or cut into shorter pieces before slicing thinly.

Storage : 

• Store: Pop any leftovers in an airtight container and stash them in the fridge for up to 3-4 days. They taste amazing in tacos or my steak salad later!
• Meal Prep: Since you need time to marinate anyway, my skirt steak recipe is perfect for meal prep! Just marinate it the day before and it only takes a few minutes the day-of. If you want to make the marinade more than 24 hours ahead, you can — just wait until the day before to add the steak.
• Reheat: Place the steak in a baking dish, add a splash of broth to the bottom, cover with foil, and warm in the oven at 250-300 degrees F for about 10 minutes. This creates a steamy environment that keeps the meat juicy.
• Freeze: I’m not a big fan of freezing cooked steak, but if you need to, it’ll last up to 3 months in the freezer. It’s pretty handy for tossing into soups, sandwiches, salads, or casseroles. Just thaw it in the fridge overnight.

Source: Wholesum Yum

Chicken Chile Relleno Soup KETO (Carolyn)

This creamy Chile Relleno Soup is filled with roasted poblano peppers, chicken, and plenty of cheddar cheese. It's a must make low carb soup recipe!  It’s so rich and flavorful, and perfect for a chilly day. All the flavor from the roasted poblanos, cheddar, and garlic make it ridiculously satisfying. 

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 8 (1 cup) | 5.5 net carbs | 31 g Protein | Total Cook Time 40 Minutes
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• Ingredients : 

• 4 medium (4) poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
• 8 ounces cream cheese
• 1 1/2 cups shredded cheddar cheese
• 8 slices of cheddar or pepper jack cheese, (thin sandwich slices, 3/4 ounce each)

• Ingredient Notes :

• Poblano peppers: These large green peppers are typically quite mild and not spicy. If you don’t want to roast them yourself, you can used fire-roasted canned green chilies. If you like more heat, you can use Hatch Green Chilies which come in mild, medium and hot varieties.
• Boneless skinless chicken: You can use thighs or breasts. You can also use leftover rotisserie chicken and add it at the very end.
• Cream cheese: Use full fat cream cheese for extra creaminess.
• Cheddar cheese: You can use sharp or mild cheddar. Shred it yourself or use pre-shredded but it may contain caking agents.  I always shred my own.
• Sliced cheddar or pepper jack cheese: I like to top each bowl of soup with a slice of cheese and place it under the broiler to melt and brown. You don’t have to do this but it’s a nice touch!
• Kitchen staples: Butter, onion, garlic, chicken bone broth, cumin, salt and pepper.

Instructions :

• Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).

• Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside.

• In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

• Stir in the chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add the chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.

• Add the cream cheese and the cheddar to the same blend or processor in which you chopped the poblanos. Add about 1 cup of the hot broth from the soup (avoid getting any of the chicken in there). Blend until smooth and then stir back into the soup.

• To serve: Preheat the broiler. Dish the soup into individual ovenproof bowl and float a slice of cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.

Expert Tips :

• If you are using canned chilies, you will want two 7-ounce cans or at least 4-ounce cans. Drain off the liquid and chop them finely before adding to the soup.
• The peppers can be roasted ahead of time. You can also roast, peel and freeze the peppers in a reseable bag for up to 1 year. This is a great way to roast a big batch of peppers and you just grab a bag whenever you have a craving for this dreamy soup.
• If you are adding cheese on top to broil, get the large square deli slices. They fit nicely over the top of most soup bowls, so they won’t sink in as you try to float it on top.
• You can garnish your soup with some chopped avocados, green onions, cilantro, sour cream or some hot sauce, if you like some extra heat.

Why You'll Love It:

• This is a recipe that even the low carb skeptics love, because it’s so rich and flavorful. It has all the same mouthwatering flavor of a Chile relleno in a velvety broth, with chunks of chicken for added nutrition.
• In case you are unfamiliar, Chile rellenos are a popular Mexican dish that features poblano peppers stuffed with cheese and fried in an egg batter. They are seriously tasty, but the batter doesn’t make them particularly keto-friendly.
• Since I love cheese and I love roasted poblanos, I knew those flavors would work well in a soup. I added chicken for a more hearty meal, skipped the flour (obviously), and used cream cheese to help thicken the broth and make it ultra-creamy.
• And then I topped it with sliced cheese and broiled it for a delectable melty, cheesy twist. It was an instant success! And with 31g of protein, it makes an ideal low carb, high protein recipe.

Questions & Answers :

Is Chile Relleno Soup spicy?

• Poblano peppers are usually quite mild, so you won’t find this soup recipe spicy. If you prefer it spicy, you can add some jalapeños or use medium or hot Hatch chiles instead.

How do you store Chile Relleno Chicken Soup?

• You can store any leftovers in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this one, as the creamy can make it split during the freezing and thawing process.

Source: All Day I Dream About Food