This flank steak and chimichurri recipe is full of fresh flavors and has everything you crave for a satisfying dinner while being compliant with whole 30, paleo, AIP and gluten-free diets! You can fulfill your cravings guilt-free so make sure you save this recipe!

Chimichurri Steak

We follow a clean eating diet (more on that here) and have found that has vastly improved our overall health and well-being. I am always creating new recipes that are compliant with our clean eating diet and that satisfy our cravings. Some of my favorites are this pecan crusted chicken recipe and this best cashew chicken stir fry. Eating clean does not mean you are deprived and this chimichurri recipe is living proof of that!

What is Chimichurri?

If you have never heard of chimichurri sauce before then you are probably wondering, what is chimichurri? Chimichurri is an uncooked sauce used for grilled meat. It can be used on steak, chicken and other meats. You may see it as a green or red sauce. It originated in Argentina and Uruguay and is made of fresh herbs that are finely chopped. It may include herbs such as parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are usually parsley and garlic, however, there are different variations.

Chimichurri Recipe

Begin this recipe by preparing your chimichurri sauce first. You’ll need a food processor or high-speed blender to puree the ingredients for the chimichurri sauce.

Chimichurri Ingredients

• 1 cup cilantro
• 1 cup parsley
• 1/2 cup basil
• 1 tsp dried oregano
• 2 garlic cloves, peeled
• 1/2 tsp pink Himalayan salt (I use this salt because it has health benefits as opposed to table salt which is not good for you)
• 1/3 cup olive oil
• 1-2 tbsp red wine vinegar, to taste*

*NOTE: A quick note for people that don’t love the taste of vinegar. I would use 1 tbsp of vinegar if you don’t care for vinegar flavor. If you like vinegar then use the full 2 tbsp.

Chimichurri Directions

Wash and roughly chop the herbs and add them to a food processor or blender. Puree until fully combined. Store in a glass container until you are ready to use.

Chimichurri Flank Steak

For the steak, you’ll want a grass-fed flank steak or you may use a sirloin steak as well. I recommend grass-fed steak for a clean eating diet because conventional steak is corn finished which means it was likely fed GMO corn feed, making the meat a GMO product which we avoid because we believe GMO’s are harmful to our bodies. If you aren’t sure where to buy grass-fed beef near you I’d check with your local farmers or order from ButcherBox whom we love.

Chimichurri Flank Steak Directions

You have several options to cook your steak depending on the weather and what you have on hand. You can grill it on the BBQ grill, grill it on an indoor grill (we love this one) or pan fry it on the stove top.

No matter which way you choose to cook the steak you’ll want to check the temperature with a meat thermometer (like this quick read thermometer) to check doneness. Use the following temperatures to determine the doneness:

• Rare: 130F – 140F
• Medium Rare: 140F – 145F
• Medium: 150F – 160F
• Well Done: Over 160F

If grilling the steak (indoor or outdoor), you’ll first heat the grill and then add the steaks to a hot grill. It is best to allow the meat to come to room temperature on the counter before grilling. Season both sides with salt and your favorite seasoning. I use Trader Joe’s 21 seasoning because it tastes great and doesn’t contain any added fillers. Cook and then flip and cook on the other side. The amount of time will vary depending on how you like your steak done.

If cooking the steak on the stove, it is best to allow the meat to come to room temperature on the counter before cooking. Season both sides with salt and your favorite seasoning. I use Trader Joe’s 21 seasoning because it tastes great and doesn’t contain any added fillers. Heat avocado oil in a large cast iron pan on medium-high heat. Once the oil is hot (shimmering), add the steak to the pan and cook for 3 minutes on each side. Use your meat thermometer to check the internal temp and adjust cook time according to how you like your steak done.

Then, remove steak from grill or stovetop and allow to rest for 5-10 minutes before slicing. This allows the juices to stay in the steak. If you cut it immediately then the steak will lose its juices and become dry.

After steak rests, slice into strips and top with chimichurri sauce.

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Chimichurri Steak

Sarah

This chimichurri recipe is great over steak and is compliant with whole 30, paleo, AIP and gluten-free diets! Packed with vibrant flavors and hearty steak, this recipe will satisfy your cravings, while being a clean eating recipe.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Course Dinner

Cuisine American

Servings 4

Ingredients

  

Chimichurri Sauce

• 1 cup cilantro
• 1 cup parsley
• 1/2 cup basil
• 1 tsp dried oregano
• 2 garlic cloves peeled
• 1/2 tsp  pink Himalayan salt
• 1/3 cup olive oil
• 1-2 tbsp red wine vinegar to taste*

For Steak

• 2 flank steaks enough to serve 4 people
• pink Himalayan salt to taste
• Trader Joe's 21 seasoning to taste
• 1/2 tsp cayenne pepper
• avocado oil if cooking on the stovetop

Instructions

 

For Chimichurri Sauce:

• Wash and roughly chop the herbs and add them to a food processor or blender. Puree until fully combined. Store in a glass container until you are ready to use.

For Flank Steak

• If grilling the steak (indoor or outdoor): you'll first heat the grill and then add the steaks to a hot grill. It is best to allow the meat to come to room temperature on the counter before grilling. Season both sides with salt and your favorite seasoning. I use Trader Joe's 21 seasoning because it tastes great and doesn't contain any added fillers. I also add cayenne pepper to the steaks to give them a little kick. Cook and then flip and cook on the other side. The amount of time will vary depending on how you like your steak done.
• If cooking the steak on the stove: it is best to allow the meat to come to room temperature on the counter before cooking. Season both sides with salt and your favorite seasoning. I use Trader Joe's 21 seasoning because it tastes great and doesn't contain any added fillers. I also add cayenne pepper to each side to give the steak a little kick. 

  Heat avocado oil in a large cast iron pan on medium-high heat. Once the oil is hot (shimmering), add the steak to the pan and cook for 3 minutes on each side. Use your meat thermometer to check the internal temp and adjust cook time according to how you like your steak done.
• Then, remove steak from grill or stovetop and allow to rest for 5-10 minutes before slicing. This allows the juices to stay in the steak. If you cut it immediately then the steak will lose its juices and become dry.
• After steak rests, slice into strips and top with chimichurri sauce.

Notes

*NOTE: A quick note for people that don't love the taste of vinegar. I would use 1 tbsp of vinegar if you don't care for vinegar flavor. If you like vinegar then use the full 2 tbsp.

 

Use the following temperatures to determine the doneness:

Rare: 130F - 140F

Medium Rare: 140F - 145F

Medium: 150F - 160F

Well Done: Over 160F

What To Serve With Chimichurri Steak

Serve your chimichurri steak with a side of vegetables and a rice medley for a clean eating meal. If you are following Paleo or Whole 30 diets then choose a salad or vegetable side along with sweet potatoes or squash.

How to Reheat Leftover Chimichurri Steak

If you have leftovers, store the chimichurri sauce in a glass container. You can add a little more olive oil on top and then mix it in when you are ready to eat it again. This will make it last longer. Store the steak in a separate container in the fridge.

To reheat, simply heat avocado oil a frying pan over medium-high heat. Once hot, add steak and cook for just a minute or until warm. Remove from pan and top with chimichurri sauce.

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