Yields: 4 with a lot of extra chimichurri
Cook Time: 30 Minutes


For the Steak:

  • 2 pound flank steak, about 1-inch thick
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil
  • 4 garlic cloves, minced

For the Chimichurri:

  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes



For the Chimichurri:

1. Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more.

2. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.

3. Store extra in a jar for up to a week but it won’t last that long.

For the Steak:

1. Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the olive oil and garlic cloves, then cover the steak with it and place it in the fridge to marinate. Marinate anywhere from 2 hours to overnight.

2. When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This will result to a medium to medium-well doneness in my oven. The key is not to over-cook flank.

3. Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the chimichurri.


Nutritional Facts


For a Serving Size of 1 tbsp (15g) Calories 60 Calories from Fat 54 (90%)

Total Fat: 6 g, Saturated fat: 0.4 g Cholesterol: 5 mg, Sodium: 95 mg, Carbohydrates: 1 g, Net carbs 1 g, Fiber: 0 g, Protein: 0.2 g

Flank steak:

Amount Per 100 grams Calories 192 Total Fat 8 g Saturated fat 3.4 g  Polyunsaturated fat 0.3 g

Monounsaturated fat: 3.3 g, Cholesterol: 79 mg, Sodium: 56 mg, Potassium: 339 mg, Total Carbohydrate: 0 g, Dietary fiber: 0 g, Sugar: 0 g, Protein: 28 g


Learn more about our Contributing Author Chef Jamie Smye here.

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2019-08-12T14:36:33+00:00August 22nd, 2019|Food, Patient-Centered|

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