Keto Flank Steak with Arugula and Citrus Parsley Chili Churro

Elevate your weeknight dinner with this vibrant and flavorful Keto Flank Steak with Arugula and Citrus Parsley Chili Churro. Perfectly grilled flank steak, seasoned with olive oil, salt, and pepper, becomes the star of the dish, complemented by a fresh and peppery arugula salad drizzled with a zesty lemon dressing. The true highlight, however, is the bold citrus parsley chili churro sauce—a keto-friendly blend of fresh parsley, garlic, orange zest, red chili flakes, and a touch of sweetness for an irresistible balance of heat and tang. This low-carb, high-protein dish is an ideal choice for keto enthusiasts and food lovers alike, offering a light yet satisfying meal that’s ready in just 35 minutes. Serve it up as a show-stopping entrée that’s as nutritious as it is delicious!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups arugula
• 1 medium lemon
• 0.5 cup parsley
• 0.5 teaspoon red chili flakes
• 2 cloves garlic
• 1 teaspoon orange zest
• 1 teaspoon keto-friendly sweetener
• 1 tablespoon white wine vinegar

Directions

Step 1

Remove the flank steak from the refrigerator and let it sit at room temperature for about 15 minutes.

Step 2

Preheat a grill to medium-high heat.

Step 3

Brush the steak with 1 tablespoon of olive oil and season with salt and black pepper on both sides.

Step 4

Place the steak on the grill and cook for about 5-7 minutes per side for medium-rare, or adjust the time to your preferred doneness.

Step 5

While the steak is grilling, prepare the arugula salad and sauce.

Step 6

For the sauce, finely chop the parsley and garlic and place in a small mixing bowl.

Step 7

Add the red chili flakes, orange zest, and keto-friendly sweetener to the parsley mixture.

Step 8

Juice the lemon and add it to the bowl along with 2 tablespoons of olive oil and white wine vinegar.

Step 9

Mix the sauce ingredients until well combined and set aside.

Step 10

Place arugula in a large bowl and drizzle with the juice of half a lemon and a pinch of salt.

Step 11

Once the steak is done, remove it from the grill and let it rest for 5-10 minutes.

Step 12

Slice the steak thinly against the grain.

Step 13

To serve, place arugula on a serving platter, top with sliced steak, and drizzle with the citrus parsley chili churro sauce.

Step 14

Optionally, garnish with extra parsley or thin lemon slices.

Nutrition Facts

Serving size	(698.2g)

Amount per serving	% Daily Value*
Calories	1546.8

Total Fat 107.1g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 6.9g
Cholesterol 412.8mg	0%
Sodium 4080.8mg	0%
Total Carbohydrate 13.8g	0%
Dietary Fiber 5.0g	0%
Total Sugars 3.7g
Protein 136.2g	0%

Vitamin D 18.1IU	0%
Calcium 237.4mg	0%
Iron 15.2mg	0%
Potassium 1950.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 34.8%

Carbs: 3.5%