Bangin’ Coconut-Lime Skirt Steak {Whole30 + Keto Approved}

This tender coconut lime skirt steak is packed with the flavors of smooth coconut, zesty lime, spicy red pepper flakes, and a little fresh ginger.

Ever since I visited St. Thomas and our Airbnb host left us a diet coke with a lime in our little abode, I can’t help but think I’m on some kind of glorious Caribbean vacation when I have anything with lime. Add coconut, and it’s a done deal. On that vacation, I actually cracked open a coconut with my bare hands like She-Ra to drink the milk…but that’s a story for another day.

This recipe is the epitome of coconut-lime steaks, it’s drenched in piquancy and has a nice kick to it from the red pepper flakes. And I repeat, it’s packed with flavor, so it’s not for vanilla taste buds! I recommend cooking this in a skillet where you can keep rolling it around in the marinade. A great side for this recipe is spinach — just toss it in the pan after you’re done cooking your steak and let it soak up the rest of the marinade.

This Coconut Lime Skirt Steak recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.

Bangin’ Coconut-Lime Skirt Steak

Servings: 4

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

Nutritional Facts: 5g Net Carbs| 661 Calories | 54g Fat | 5g Carbs | 35g Protein | 0g Fiber

Ingredients:

• 1/2 cup coconut oil, melted
• 2 tbsp freshly squeezed lime juice from one lime
• zest of one lime
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger (I used the fresh stuff in the tube)
• 1 tsp red pepper flakes (depending on how spicy you like it)
• 3/4 tsp sea salt
• 2 lbs grass-fed skirt steak (can be cut into sections)

Steps:

1. In a large bowl, combine the coconut oil, lime juice, and zest, garlic, ginger, red pepper flakes, and salt. Mix.
   
2. Add the steak toss/rub with the marinade (the coconut oil will harden after you’re done, that’s OK).
3. Let meat marinate for about 20 minutes at room temperature (important to marinate!)
4. Transfer steak to a large skillet set over medium-high heat. If it doesn’t fit, cut in half against the grain. If some of your marinade is still stuck to the bowl, spoon it out into the pan to cook with the steak.
5. Sear the steak on both sides until it’s cooked to your desired doneness, 4-5 minutes per side (skirt steak cooks quickly!)
   
   
6. Slice and serve!

Bangin’ Coconut-Lime Skirt Steak {Whole30 + Keto Approved}

★★★★★

5 from 2 reviews

This tender coconut lime skirt steak is packed with the flavors of smooth coconut, zesty lime, spicy red pepper flakes, and a little fresh ginger.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 Servings 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 1/2 cup coconut oil, melted
• 2 tbsp freshly squeezed lime juice from one lime
• zest of one lime
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger (I used the fresh stuff in the tube)
• 1 tsp red pepper flakes (depending on how spicy you like it)
• 3/4 tsp sea salt
• 2 lbs grass-fed skirt steak (can be cut into sections)

Instructions

1. In a large bowl, combine the coconut oil, lime juice, and zest, garlic, ginger, red pepper flakes, and salt. Mix.
2. Add the steak toss/rub with the marinade (the coconut oil will harden after you’re done, that’s OK).
3. Let meat marinate for about 20 minutes at room temperature (important to marinate!)
4. Transfer steak to a large skillet set over medium-high heat. If it doesn’t fit, cut in half against the grain. If some of your marinade is still stuck to the bowl, spoon it out into the pan to cook with the steak.
5. Sear the steak on both sides until it’s cooked to your desired doneness, 4-5 minutes per side (skirt steak cooks quickly!)
6. Slice and serve!

Nutrition

• Serving Size: 4
• Calories: 661
• Fat: 54g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 35g

Keywords: Coconut Lime Skirt Steak

For another flavor-packed beef recipe, try my Spicy Roast Beef & Roasted Red Pepper Aioli next.