Make an incredible chimichurri flank steak for dinner! It is naturally low in carbs and high in protein. Don't forget to make the fresh herby chimichurri sauce. It's the perfect pairing!
Why you'll love it
Are you looking for something completely unique and different for dinner? This recipe is perfect for you! It tastes like something you might find at a restaurant and isn't another boring keto recipe.
This grilled flank steak with chimichurri sauce will bust you out of your dinnertime rut and make you enjoy cooking (and eating keto) again.
Use this chimichurri recipe as a steak marinade too! It's a really versatile sauce that you can use on more than just steak.
Dinner tonight comes from South America. This recipe is packed with flavor from a variety of different Latin countries.
When you are searching for easy recipes that you can make over and over again, this is the perfect one for you!
This recipe uses only simple ingredients. All the exact amounts are listed in the printable recipe card at the bottom of this post. First, here is a bit more information about what I used.
Grilled Flank Steak
You'll need flank steak for this recipe. I like to slice it thinly into two fillets.
For the chimichurri sauce, you'll need red wine vinegar and the following spices:
- Chili flakes
- Sea salt
You should also use fresh garlic cloves.
You will also need olive oil to use in the chimichurri sauce.
- Mix the sauce in a food processor. This will speed up the process and help everything incorporate completely.
- Marinate steak overnight. The longer you let it marinate, the more the flavors will seep into the meat.
- Use a cast-iron skillet. That way you can let it stay warm in the oven if you need to.
This is a pretty simple recipe that anyone can make. Here are some photos of the process and a few more tips.
Make the chimichurri sauce
Add the spices to a small mixing bowl and then add some hot water. This will hydrate the spices and bring out their flavors.
Chill the chimichurri cauce
Add the vinegar and oil to the mixing bowl and then place the sauce in the refrigerator until you are ready to use it.
Prepare the flank steak
Cut the steak into thin slices by cutting down the middle against the grain. Place the steaks in a skillet or food storage bag and pour ¼ of the chimichurri sauce on top of them.
Let the flank steak marinate for at least 30 minutes. Then, let it reach room temperature before you cook it.
Cook the steaks
Next, cook the steaks in a cast-iron skillet until it reaches your desired doneness.
Let it rest on a cutting board for 5 minutes and then serve immediately. Add some chimichurri sauce on top before serving.
This flank steak will also taste amazing if you serve it with some Mexican zucchini nachos as an appetizer. They have a lot of similar flavors and spices!
This meal can be used with a few different cuts of meat as a replacement for flank, including skirt steak, top sirloin, or even portabella mushrooms!
For an added kick, try adding a bit of fresh-squeezed lime juice on top at the very end. It really amps up the flavor!
I used all dried herbs, but you can replace them with fresh herbs or Italian seasoning. But whatever you do, don't skip the chimichurri sauce!
Instead of red wine vinegar, use apple cider vinegar. It will give the sauce a little more tangy flavor.
I have also heard of people adding a few teaspoons of soy sauce, but I think it makes it taste a tad too salty, and changed the flavor a bit too much.
Before we get to the complete recipe for flank steak and chimichurri sauce, here are some questions people often ask about how to make it. If you don't see your question in this list, please leave it in the comments.
Keep it in an airtight container in the refrigerator for up to two weeks. I like to store homemade sauces in a mason jar with a lid because it screws on tightly with a perfect seal that is spill-proof.
No, they are not the same thing. Flank steak is a thicker and wider cut of meat. Skirt steak is lighter and longer than flank steak. However, as discussed above, you can use them interchangeably in this recipe.
Add red pepper flakes and cayenne pepper if you want this sauce to have a bit more of a kick. You can even sprinkle some hot sauce on top too.
If you want to grill flank steak, then cook it to an internal temperature of at least 145°F. Use an instant-read food thermometer to check the temperature as you cook.
Here are the cooking times you should follow.
- For a thick piece of flank steak: 3 minutes for each side for medium-rare; 4 minutes for each side for medium.
- For a thin piece of flank steak: 2 ½ minutes for each side for medium-rare; 3 minutes per side for medium.
If you enjoyed this grilled flank steak with chimichurri sauce, then I have more delicious recipes you should check out next. These keto beef recipes are low-carb and incredibly tasty at the same time.
- Corned Beef Casserole is a traditional Irish recipe that tastes amazing for dinner any time of year.
- Instant Pot Keto Pot Roast is fork-tender, juicy, and a complete meal with minimal effort.
- Slow-Cooked Keto Beef Tips are always tender and tasty.
- Beef Tenderloin with Garlic Butter is a fancy main course that feeds a crowd - and no one can tell it is low-carb.
- Keto Pepper Steak is a freezer-friendly meal that you can make in one pan on busy weeknights - it is slightly spicy and full of flavor.
Chimichurri Flank Steak
- 1 lb flank steak piece or 2 fillets
- 2 tablespoons hot water
- ½ teaspoon dried sage
- 1 teaspoon chilli flakes
- 2 tablespoons dried oregano
- 2 garlic cloves finely minced
- 4 tablespoon fresh or dried parsley finely chopped
- ¼ cup red wine vinegar
- ¾ cup vegetable or olive oil
- ½ teaspoon sea salt
- To a small bowl, add the dried sage, chilli flakes and oregano along with the hot water and mix to hydrate. Add the minced garlic, parsley, salt and mix. Finish with vinegar and oil. Mix well, transfer to a pot with a lid and keep refrigerated.
- If using a piece of flank steak, cut down in the middle against the grain to fit into your skillet.
- Place the steak in a baking dish, pot or food storage bag and pour ¼ cup of the chimichurri sauce, mix well and leave marinating for at least 30 minutes up to 2 hours in the fridge.
- Remove the steak from the fridge for 15 to 20 minutes and leave it to reach room temperature before cooking. This is important to reach the perfect doneness.
- Bring a large cast-iron or heavy-bottomed skillet over medium heat for 1 minute with a little olive or oil until shimmering but not smoking. Remove the meat from the sauce scrape the excess and sprinkle a little extra sea salt. If using a small skillet, cook one steak at a time.
- Sear the steaks for 3-4 minutes on each side depending on the thickness of steaks and turn with kitchen tongs. See notes.
- Remove meat from the skillet and leave to rest on a chopping board for 5 minutes. Slice into ½ inches strips against the grain. Place in a serving dish and add more chimichurri sauce on top. Serve with more sauce if desired.
- 3 minutes each side for medium-rare
- 4 minutes each side for medium Cooking time for a thin piece of flank steak:
- 2 ½ minutes each side for medium-rare
- 3 minutes per side for medium
Array ( [calories] => 1056 [carbohydrates] => 5 [protein] => 50 [fat] => 93 [saturated_fat] => 16 [polyunsaturated_fat] => 9 [monounsaturated_fat] => 64 [cholesterol] => 136 [sodium] => 729 [potassium] => 925 [fiber] => 3 [sugar] => 1 [vitamin_a] => 1057 [vitamin_c] => 12 [calcium] => 151 [iron] => 7 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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