Plateada Mechada con Champiñones al Pilpil
Braised Flank Steak with Garlic Chili Mushroom Sauce
Yes, keto as served. About 6g net carbs per serving, lower than 5 in 10 Chilean dishes.
What it is
Slow-cooked, tender beef flank steak (plateada), served in a rich olive oil, garlic, and chili sauce with sautéed mushrooms. This dish is naturally low-carb and full of flavor, offering a comforting and savory experience.
Key ingredients
Flank steak (plateada), mushrooms (e.g., cremini), extra virgin olive oil, garlic, dried red chilies (ají cacho de cabra), dry white wine, beef broth, fresh parsley, sea salt, black pepper.
Optional tweaks
Ensure no thickeners like flour or cornstarch are used in the sauce. Confirm mushrooms are the only vegetables in the sauce.
Watch out for
White wine (negligible after reduction), potential hidden thickeners or sugars in commercial broths/sauces.
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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