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Chimichurri Flank Steak

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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!

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Step 1

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.

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Step 2

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.

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Step 3

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.

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Step 4

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.

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Step 5

Sear the steaks for 3-4 minutes on each side depending on the thickness of steaks and turn with kitchen tongs.

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Step 6

Remove meat from the skillet and leave to rest on a chopping board for 5 minutes. Slice into ½ inches strips against the grain & serve.

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