Keto Chimichurri Steak with Roasted Radishes

Why You’ll Love This Recipe

• Weeknight-easy yet dinner-party impressive: bold herby sauce, juicy steak, and crispy “potato-like” radishes.
• Truly keto: low-carb radishes stand in for potatoes without sacrificing comfort or crunch.
• Customizable cooking: grill or cast-iron sear, skirt or ribeye, mild or spicy chimichurri.
• Make-ahead friendly: chimichurri gets better as it rests and radishes re-crisp beautifully.

Grocery List

• Produce: Red radishes (1.5 lb), flat-leaf parsley, cilantro, fresh oregano (or dried), garlic, shallot, lemon (optional)
• Dairy: Unsalted butter (optional for basting)
• Pantry: Extra-virgin olive oil, red wine vinegar, red pepper flakes, smoked paprika, garlic powder, kosher salt, black pepper

Full Ingredients

Steak

• 1.5 lb (680 g) skirt steak or two ribeyes (about 1–1.25 inches thick, total 680 g)
• 1–1.25 tsp kosher salt (Diamond Crystal; use 3/4 tsp if using Morton)
• 1 tsp freshly ground black pepper
• 1 tbsp unsalted butter (optional, for basting when pan-searing)

Roasted Radishes

• 1.5 lb (680 g) red radishes, trimmed and halved (quarter if large)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Chimichurri

• 1 cup packed flat-leaf parsley, finely chopped (about 30 g)
• 1/4 cup packed cilantro, finely chopped (about 10 g; optional but recommended)
• 1 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
• 3 cloves garlic, minced (about 12 g)
• 2 tbsp minced shallot
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice (optional, brightens the sauce)
• 1/2 tsp red pepper flakes (adjust to taste)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup extra-virgin olive oil

Step-by-Step Instructions

Step 1: Preheat and prep the radishes

Place a rimmed sheet pan on the middle rack and preheat the oven to 425°F (220°C). Halve radishes (quarter if large) and pat very dry. In a bowl, toss radishes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp pepper until coated.

Step 2: Roast to crisp-tender

Carefully remove the hot pan and spread radishes cut-side down in a single layer. Roast 15 minutes, flip, then roast 10–15 minutes more until edges are browned and centers are tender with a bit of bite. Keep warm.

Step 3: Make the chimichurri

Finely chop parsley, cilantro, and oregano. In a bowl, combine the herbs with minced garlic, minced shallot, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Whisk in the olive oil until the sauce looks glossy and spoonable. Taste and adjust salt, acid, and heat. Set aside; flavors improve as it sits.

Step 4: Season and preheat for steak

Pat the steak very dry. Season all over with 1–1.25 tsp kosher salt and 1 tsp black pepper. If grilling, preheat to high (450–500°F/232–260°C). If pan-searing, heat a cast-iron skillet over high until just smoking.

Step 5: Cook the steak (grill or cast iron)

Grill method: For skirt steak, grill 2.5–4 minutes per side. For a 1–1.25 inch ribeye, grill 4–5 minutes per side with the lid closed. Pan-sear method: Add a thin film of high-heat oil to the hot skillet. Skirt: sear 2–3 minutes per side. Ribeye: sear 3–4 minutes per side; if needed, finish in a 400°F (205°C) oven for 3–5 minutes. Optional: add 1 tbsp butter at the end and baste 30 seconds. Target 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium; use an instant-read thermometer.

Step 6: Rest and slice

Transfer steak to a board and rest 5–10 minutes to keep juices in the meat. For skirt steak, slice thinly against the grain on a slight bias. For ribeye, remove the bone if present and carve across the grain into 1/4-inch slices.

Step 7: Sauce and serve

Spoon a generous amount of chimichurri over the sliced steak, letting it run into the cuts. Plate with roasted radishes on the side. Drizzle radishes with a little chimichurri or sprinkle with flaky salt to finish. Serve extra sauce at the table.

Pro Tips

• Dry surfaces sear best: pat steak and radishes thoroughly dry before cooking.
• Preheat like you mean it: a ripping-hot grill or pan is key for a crust without overcooking.
• Slice skirt steak against the grain at a 45-degree angle for tenderness.
• Make chimichurri first: even 15–30 minutes of rest deepens the flavor.
• Use a thermometer: pull at 125°F (52°C) for medium-rare; temps rise a few degrees as it rests.

Variations

• Air-fryer radishes: 400°F (205°C) for 12–14 minutes, shaking halfway.
• All-parsley chimichurri: skip cilantro and add 1 tsp lemon zest for brightness.
• Extra-spicy: blend in 1 small fresh jalapeño (seeded) for a punchier sauce.

Storage & Make-Ahead

Chimichurri keeps 4–5 days refrigerated in a sealed jar; flavor improves after day one. Freeze leftover chimichurri in ice cube trays for up to 2 months. Cooked steak keeps 3–4 days in the fridge; reheat gently in a skillet over medium-low just to warm. Roasted radishes keep 3–4 days; re-crisp in a 425°F (220°C) oven or air fryer for 5–7 minutes.

Nutrition (per serving)

Approximate: 650 calories; 53 g fat; 42 g protein; 6 g total carbs; 2 g fiber; 4 g net carbs. Calculations assume skirt steak, 2 tbsp chimichurri per serving, and listed oil amounts.