A quick and flavorful high-protein, low-carb meal perfect for any weeknight. A rich sear on the steak pairs perfectly with the fresh, savory pesto.
Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 4
Ingredients
• 4 (approx. 6.0 oz/170.1 g each) grass-fed flank steaks
• ≈0.5 oz/14.0 g olive oil
• ≈0.5 oz/14.2 g butter
• Salt and freshly ground black pepper, to taste
• ≈4.0 oz/113.0 g keto-friendly pesto (check label for no added sugars or non-compliant oils)
Directions
1. Prepare the Steaks: Remove the steaks from the refrigerator about 10 minutes before cooking. Pat them completely dry with paper towels (this is essential for getting a good crust). Season all sides generously with salt and pepper.
2. Heat the Pan: Place a large cast-iron skillet or other heavy-bottomed pan over medium-high heat. Add the olive oil and butter.
3. Sear the Steaks: Once the butter has melted and the fat is shimmering, carefully place the steaks in the hot pan. You may need to do this in two batches to avoid overcrowding the pan.
4. Cook: Let the steaks cook undisturbed for 3-5 minutes per side. The exact time will depend on the thickness of the steak. For a medium-rare finish, aim for an internal temperature of 130−135∘F (54−57∘C).
5. Rest the Meat: Transfer the seared steaks to a cutting board. Let them rest for 5-10 minutes. Do not skip this step; it allows the juices to redistribute, ensuring a tender, juicy steak.
6. Serve: After resting, slice the flank steak thinly against the grain. Arrange the slices on plates and serve topped with a generous dollop of pesto.
Nutrition (Approximate Per Serving)
• Calories: 490
• Fat: 30g
• Protein: 50.4g
• Net Carbs: ~2g
