Flank Steak with Chimichurri

Why You Will Love This Recipe

• Incredible Contrast: The warm, charred, savory beef pairs brilliantly with the cold, zesty, herbaceous punch of fresh chimichurri.

• Fast and Low-Carb: Naturally keto-friendly, high-protein, and ready in under 30 minutes (not counting a quick marinade).

• Showstopper Presentation: Slicing the steak neatly against the grain makes for an impressive, restaurant-quality plating right at home.

Ingredients

For the Flank Steak:

• 1.5 to 2 lbs flank steak (trimmed of excess fat)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp kosher salt and 1/2 tsp black pepper

For the Fresh Chimichurri:

• 1 packed cup fresh flat-leaf parsley, finely chopped

• 1/3 cup fresh cilantro, finely chopped (optional, or substitute more parsley)

• 3-4 cloves garlic, finely minced

• 2 tbsp fresh oregano leaves, finely minced

• 1/3 cup extra-virgin olive oil

• 2 tbsp red wine vinegar

• 1/2 tsp red pepper flakes (adjust for heat)

• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prep and Marinate: Combine the olive oil, minced garlic, cumin, salt, and pepper in a small bowl. Rub the mixture all over the flank steak. Let it sit at room temperature for 20 minutes (or refrigerate for up to 2 hours).

2. Make the Chimichurri: In a mixing bowl, combine the finely chopped parsley, cilantro, garlic, and oregano. Stir in the extra-virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Let the sauce sit for at least 15 minutes so the flavors can marry.

3. Sear the Steak: Heat a heavy cast-iron skillet or grill pan over high heat until smoking hot. Add a touch of high-smoke-point oil, then lay down the flank steak. Sear for 4 to 5 minutes per side for a perfect medium-rare (internal temp of 130°F to 135°F).

4. Rest: Transfer the steak to a clean cutting board and let it rest undisturbed for 8 to 10 minutes to lock in the juices.

5. Slice and Serve: Locate the direction of the muscle fibers (the grain) and slice the steak thinly across the grain at a slight angle. Drizzle generously with the fresh chimichurri sauce and serve immediately.