Plateada al Horno con Puré de Zapallo Italiano
Oven-Baked Flank Steak with Zucchini Puree
Yes, with a tweak: ensure no flour or starch is used to thicken the braising liquid or sauce. About 10g net carbs per serving, on the higher side for Chilean food, so watch the portion.
What it is
A classic Chilean slow-cooked beef cut (often flank or brisket), known for its tenderness and rich flavor, braised until fall-apart. This keto version is served with a smooth, buttery zucchini puree instead of traditional starchy accompaniments.
Key ingredients
Beef plateada, onion, garlic, beef broth, red wine (trace), olive oil, spices. Zucchini, butter, heavy cream, salt, pepper.
How to make it keto
Ensure no flour or starch is used to thicken the braising liquid or sauce. Request zucchini puree instead of mashed potatoes, rice, or other high-carb sides.
Say this to the waiter (Spanish)
Para la Plateada al Horno, que la salsa no lleve harina ni almidón. Quiero puré de zapallo italiano, no de papas ni arroz.
For the Plateada al Horno, no flour or starch to thicken the sauce. I'd like zucchini puree, not mashed potatoes or rice.
Watch out for
Thickeners (flour, cornstarch) in the braising sauce. Hidden sugars in broth or braising liquids. Zucchini puree might have a small amount of potato added for texture in some establishments.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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