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Keto Chimichurri Flank Steak
Whether the weather allows you to grill outdoors or forces you to keep the cooking indoors, nothing can beat the smell of a freshly grilled steak. This Chimichurri Flank Steak recipe gets the perfect char on the outside with a juicy and smoky center. It’s paired with a fresh and tart chimichurri sauce that will have you thinking green! The chimichurri sauce in this recipe is fairly spicy. If you’re not a fan of the heat, simply use half of a serrano pepper (or omit it completely) instead of a whole one.
How to Make It
Step 1
Lay the flank steak out on a flat surface. Rub it down with the olive oil, salt, pepper, chili powder, smoked paprika, and onion powder. Place the steak in a Ziploc bag and allow it to marinate for at least 2 hours. However, it will taste best if marinated overnight.
Step 2
To make the chimichurri sauce, combine the cilantro, parsley, oregano, garlic, salt, red onion, and serrano pepper in a food processor. Pulse until you get a chunky and consistent paste.
Step 3
Pulse in the olive oil and the juice of one lime. If you’d like the sauce to be thinner, you can blend in water to your preferred consistency.
Step 4
Heat a large skillet over high heat. Place the marinated steak on the hot skillet and cook both sides to your preferred doneness. For a medium-rare to medium done steak, about 4-5 minutes per side is needed.
Step 5
Allow the cooked flank steak to rest for 5 minutes. Then, slice it into strips and serve with the fresh chimichurri sauce!
Ingredients
- Flank Steak 1-½ pound
- Olive Oil 1-½ tablespoon
- Salt ½ teaspoon
- Black Pepper ¼ tsp
- Spices Chili Powder ½ tsp
- Spices Paprika 1 tbsp
- Spices Onion Powder 1 tsp
- Cilantro ½ cup
- Parsley 1 tbsp
- Oregano Leaves by Tone’s 1 tablespoon
- Garlic Raw 1 clove
