Mexican · Dinner
Grilled Steak Dip Board (Keto)
Grilled sirloin sliced over a wooden board with melted queso oaxaca, guacamole, pico de gallo, pickled jalapeño and lime crema, served alongside cucumber rounds and jicama sticks for scooping instead of tortillas. Smoky, charred and citrus-bright, built for sharing at the table.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
41.2gProtein
42.6gFat
16.8gCarbs
6.4gSugar
6.9gFiber
712mgSodium
141mgChol
16.1gSat Fat
1180mgPotassium
430mgCalcium
3.9mgIron
2.6mcgVitamin B12
28mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat steak dry and rub with olive oil, 1 tbsp lime juice, minced garlic, cumin, salt and pepper; rest at room temperature 5 minutes.
2
Grill
Sear on high heat for 3 to 4 minutes per side until deeply charred, reaching 130°F internal temperature for medium-rare.
3
Rest
Let steak rest for 5 minutes until juices stop pooling, then slice thinly against the grain.
4
Plate
Scatter queso oaxaca on board, arrange steak slices, add mashed avocado, diced tomato mixed with onion and cilantro, jalapeño rings, cucumber and jicama; drizzle lime crema mixed with sour cream and remaining lime juice over steak.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef sirloin steak
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2.8 oz80g queso oaxaca
- 11 avocado
- 1/2 cup90g tomato
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp cilantro
- 11 small jalapeño
- 4 tbsp4 tbsp sour cream
- 2 tsp2 tsp lime juice
- 1 cup120g cucumber
- 2/3 cup90g jicama
