I only eat red meat once or twice a week, for a number of reasons. But that doesn’t mean I don’t enjoy a great steak. For me, grass-fed beef rules. It’s tastier, leaner, and better for the health of the environment and the animal. When I make this recipe, I usually get my meat from John Henry’s, a local farm here in Michigan.
Flank steak is an exceptionally lean piece of beef. It’s the perfect cut of meat for the delicious Chimichurri sauce that accompanies it. I like to cook my flank steak quickly, searing the outside with high heat. The recipe below is for medium-rare. If you like your meat cooked more, increase the cooking time a bit. I wouldn’t go much more than medium though, or you’re probably looking at some tough chewing with this particular cut.
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- 1 lb. Flank Steak (cut into 4 4-oz. portions)
- 1 T Garlic (minced)
- 2 tsp. Fresh Oregano
- 1 T Smoked Paprika
- 1/4 tsp. Sea Salt
- 1 tsp. Crushed Red Pepper
- 1 T Cumin
- 1/2 cup Parsley
- 1/4 cup Cilantro
- 1 T Oregano
- 1 T Garlic
- 1/4 cup Carrot
- 1/2 cup Onion
- 1/4 cup Low Sodium Chicken Broth
- 1 T Extra Virgin Olive Oil
- 2 T Vinegar
- 1/4 tsp. Sea Salt
- Fresh Ground Pepper (to taste)
In a small bowl, mix together the garlic, oregano, paprika, sea salt, cumin, and crushed red pepper. Rub all sides of flank steak with spice rub and let sit at least one hour.
Meanwhile, mix chimichurri sauce ingredients together in a food processor (or Vitamix, which is what I use). Pulse several times until vegetables are chopped. Let sauce sit in fridge for an 30-60 minutes.
Heat a pan (preferably cast iron) or grill to medium-high. Coat pan/grill with olive oil or canola oil spray. Place each piece of flank steak into pan and cook for approximately 3-4 minutes per side (3 minutes/side for grass fed beef). Let the meat sit for at least 5 minutes before cutting into it to let the juices distribute.
Bring sauce to boiling in a small sauce pan. Reduce heat and simmer for a few minutes. Cut the flank steak AGAINST THE GRAIN into strips, top with the sauce, and serve.
310 calories, 15 g fat (4 saturated), 5 g carbs, 30 g protein, 385 mg sodium