Bistek with Cilantro Garlic Sauce

5 from 1 vote

Bistek with Cilantro Garlic Sauce

This is a flavor bomb! The steak has umami from the reduced coconut aminos and the cilantro garlic sauce is bright, tangy, and assertive, cutting through the richness of the steak nicely. You'll want to put this sauce on everything.

Course Main Course

Cuisine Latin American

Keyword beef, bistek, cilantro, dairy-free, dinner, garlic, Latin American, lunch, main, nightshade-free, nut-free

Prep Time 10

Cook Time 15

marinate time 30

Total Time 1

Servings

Calories 724kcal

Author Jenny Ross

Ingredients

Cilantro Garlic Sauce:

2 ounces cream cheese omit for dairy-free
1/8 cup sour cream or more mayonnaise for dairy-free
1/8 cup mayonnaise
2 cloves garlic
1 tablespoon lime juice
1/4 teaspoon salt
1 cup cilantro 1 bunch, including stems
1/8 teaspoon pepper

Bistek:

1 lb ribeye
1/2 small onion sliced
2 tablespoons gluten-free soy sauce or 4 tablespoons coconut aminos
1 tablespoon monk fruit, golden omit if using coconut aminos
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

To serve:

lemon slices
fresh cilantro

Instructions

For the Cilantro Garlic Sauce:

Pulse the garlic and cilantro, until finely chopped in a small blender. Add cream and cream cheese as well as lime juice, salt, and pepper. Blend until creamy and adjust seasonings to taste.

For the Bistek:

Marinate steak and onions in coconut aminos, salt, and lemon for at least 30 min.
Drain and reserve marinade.
Sear the ribeye in a cast iron pan to desired doneness. Remove to a covered plate and let the steak rest. While the steak rests, add onions to the same pan and saute until soft and beginning to brown. Add in reserved marinade and cook till little liquid remains, about 5 more minutes. Remove from heat.
Off heat, add in sliced, rested steak.
Serve steak and onions with sliced tomatoes, fresh cilantro, cilantro garlic sauce, and lemon slices.

Nutrition