Chimichurri Flank Steak

Name: Chimichurri Flank Steak
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Latin
Ingredients: 3 pound flank steak; 2 pound cauliflower rice; 4 zucchinis (cut into spears); 1 cup fresh parsley (finely chopped); 0.5 cup fresh cilantro (finely chopped); 6 clove garlic (minced); 3 tablespoon red wine vinegar; 0.33 cup olive oil (extra virgin); 0.5 teaspoon red pepper flakes; 1 teaspoon dried oregano; 2.5 teaspoon salt; 1 teaspoon black pepper

Tender seared flank steak drizzled with a vibrant herbaceous chimichurri sauce, served with roasted zucchini spears and garlic cauliflower rice.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 8
Cuisine: Latin
Difficulty: Medium
Cost: $7.75/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Carb
Low-Sugar
High-Protein
Keto
Paleo
Whole30
Low-Calorie

Ingredients

3 pound flank steak
2 pound cauliflower rice
4 zucchinis (cut into spears)
1 cup fresh parsley (finely chopped)
0.5 cup fresh cilantro (finely chopped)
6 clove garlic (minced)
3 tablespoon red wine vinegar
0.33 cup olive oil (extra virgin)
0.5 teaspoon red pepper flakes
1 teaspoon dried oregano
2.5 teaspoon salt
1 teaspoon black pepper

Instructions

In a bowl, mix fresh parsley, fresh cilantro, half of the minced garlic, red wine vinegar, 3 tablespoons of olive oil, red pepper flakes, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the chimichurri. Set aside.
Preheat oven to 425°F (220°C). Toss zucchini spears with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast on a baking sheet for 18 minutes until tender and browned.
Season flank steak generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a heavy skillet over high heat with 1 tablespoon of olive oil. Pan-sear flank steak for 4 to 5 minutes per side until deeply browned and internal temperature reaches 135°F (57°C) for medium-rare. Transfer to a cutting board to rest for 10 minutes.
In the same skillet over medium heat, add remaining 1 1/3 tablespoons of olive oil and remaining garlic. Sauté for 1 minute, then add cauliflower rice and remaining 1/2 teaspoon of salt. Cook 5 minutes until tender.
Slice flank steak against the grain into thin strips. Serve topped with chimichurri sauce alongside roasted zucchini spears and garlic cauliflower rice.

Notes

Always slice flank steak against the grain to ensure tender bites. Chimichurri can be made a day ahead for even richer flavor.

Nutrition (per serving)

Calories: 398
Protein: 42.7 g
Carbohydrates: 11.2 g
Fat: 21.4 g
Fiber: 4.8 g
Sodium: 832 mg
Saturated Fat: 5.3 g
Sugar: 5.4 g
Cholesterol: 114 mg