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Flank Steak with Italian Salsa Verde Recipe

For a flavorful journey into the heart of Italian cuisine without straying from your keto goals, look no further than this Flank Steak with Italian Salsa Verde recipe. Picture this: a tender, juicy steak topped with a vibrant, herbaceous sauce that sings with the flavors of Italy—parsley, capers, garlic, and olive oil, all brought together in a harmonious blend. This dish is not just a meal; it’s an experience, perfect for a romantic dinner, a special occasion, or any weeknight when you want to elevate your dinner from mundane to magnificent. It’s a testament to the versatility of keto cuisine, proving that you can savor the rich, bold flavors of global dishes while keeping your carbs in check.

Flank Steak with Italian Salsa Verde

A tantalizing blend of robust flavors and tender steak, perfect for a keto-friendly feast.


  • 1 lb flank steak
  • Salt and pepper, to taste
  • For the Italian Salsa Verde:
    • 1 cup Italian parsley, finely chopped
    • 2 tablespoons capers, rinsed and chopped
    • 3 cloves garlic, minced
    • 1 small chili pepper, finely chopped (optional for heat)
    • 1/2 cup olive oil
    • Salt, to taste
  • For the Steamed Caulilini:
    • 1 lb caulilini (Asian style baby cauliflower), cleaned
    • Salt and pepper, to taste


  1. Season the flank steak on both sides with salt and pepper. Let it rest at room temperature for about 30 minutes before grilling.
  2. To prepare the Italian Salsa Verde, combine the parsley, capers, garlic, chili pepper (if using), and olive oil in a bowl. Season with salt to taste. Mix well and set aside.
  3. Preheat your grill to high heat. Grill the flank steak to your desired doneness, about 5-7 minutes per side for medium-rare.
  4. While the steak is grilling, steam the caulilini until tender but still crisp, about 5 minutes. Season with salt and pepper.
  5. Let the steak rest for 5 minutes after grilling. Thinly slice against the grain and serve topped with a generous spoonful of Italian Salsa Verde.
  6. Serve the sliced steak alongside the steamed caulilini.

Breakdown of Ingredients and Average Carb Content

Let’s explore the low-carb profile of this delectable dish:

  • Flank Steak: 0g carbs
  • Italian Parsley: Less than 1g per cup
  • Capers: 1g per 2 tablespoons
  • Garlic: Less than 1g per clove
  • Chili Pepper: Less than 1g per pepper
  • Olive Oil: 0g carbs
  • Caulilini: Approximately 5g per cup

Total carbs for the recipe: Depending on serving sizes and precise measurements, this dish remains distinctly keto-friendly, with the primary carb sources coming from the garnish and vegetal components, keeping the overall carb count low.

A Sizzling Symphony of Flavors

This Flank Steak with Italian Salsa Verde is more than just a meal; it’s a celebration of flavor, nutrition, and the joy of eating well on a keto diet. It proves that keto cooking can be as vibrant and diverse as any culinary tradition in the world. Whether you’re dining alone, with a loved one, or entertaining guests, this dish promises to impress with its bold flavors and straightforward preparation. Dive into the heart of Italian cuisine tonight and let every bite take you on a journey.

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Jake Armstrong

Monday 1st of April 2024

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Sunday 31st of March 2024

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