These Mediterranean steak strips are by far my favorite keto main dish to make thus far. It is such and easy & delicious recipe that I make it at least once per week (and hope for leftovers for the rest of the week).
Scroll down for the recipe.
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- 1 & 1/2 pounds steak of choice
- 1/3 cup coconut oil, melted
- 1/4 cup coconut aminos
- 1/4 cup worcestershire sauce (you can use an additional 1/4 cup coconut aminos as a substitute)
- 2 teaspoons minced garlic (let’s be real…I use an entire tablespoon)
- 2 tablespoons dried basil
- 1 tablespoon oregano
- 1 teaspoon black pepper
- Cut steak into 1 inch thick strips
- Place all ingredients (except steak) in a ziploc bag. Close and shake bag to mix marinade
- Place steak in ziploc bag and shake gently to coat steak
- Let steak marinate for 4-24 hours in fridge
- Coconut oil will harden once placed in fridge. This is OK.
- Heat a large skillet over medium-high heat until it is very hot. With tongs, remove steak from bag and place in skillet.
- Cook steak for 3-4 minutes per side for a medium temperature
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