Juicy grilled steak meets herby, tangy chimichurri sauce in this simple low-carb dinner. Great for outdoor cooking or stovetop grilling.
Grilled Chimichurri Flank Steak
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Ingredients
1 –1.5 lb flank steak
Salt and pepper, to taste
1 tbsp olive oil
1 cup parsley (packed)
2 cloves garlic
2 tbsp red wine vinegar
1/4 cup olive oil
1/4 tsp red pepper flakes
Salt, to taste
Directions
- Season steak with salt, pepper, and olive oil. Let rest at room temp for 15–20 minutes.
- Blend all chimichurri ingredients until finely chopped. Set aside.
- Grill steak over high heat 4–5 minutes per side for medium rare. Let rest 5 minutes, then slice against the grain.
- Spoon chimichurri over steak and serve.
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