Chuletón de Res a la Parrilla con Chimichurri y Vegetales Asados (Estilo Keto)
Grilled Bone-in Ribeye with Chimichurri and Roasted Keto Vegetables (Keto Style)
Yes, with a tweak: confirm the chimichurri is made without sugar. About 9g net carbs per serving, on the higher side for Costa Rican food, so watch the portion.
What it is
A robust bone-in ribeye steak (Chuletón de res) expertly grilled to your desired doneness. It's generously basted or served with a fresh, zesty chimichurri sauce made from parsley, garlic, olive oil, and red wine vinegar. Accompanied by a selection of savory roasted keto-friendly vegetables such as bell peppers, zucchini, and chayote, replacing the usual starchy side dishes.
Key ingredients
Bone-in ribeye steak, olive oil, sea salt, black pepper. For chimichurri: Fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, oregano. For roasted vegetables: Bell peppers (various colors), zucchini, chayote, onions, olive oil, salt, pepper.
How to make it keto
Confirm the chimichurri is made without sugar. Specify that only keto-friendly vegetables (e.g., bell peppers, zucchini, chayote) are desired for roasting and that no potatoes, rice, or beans should be served. Request the steak to be grilled with only salt and pepper if unsure about marinades.
Watch out for
Chimichurri, though generally low-carb, can sometimes contain a small amount of sugar or a high ratio of vinegar, slightly increasing carbs. Ensure vegetables are roasted simply with oil and not tossed in sugary glazes or high-carb 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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