Chimichurri Flank Steak: A Flavor-Packed Keto-Friendly Dinner

Introduction

Let’s talk about flavor. If you’re looking for a bold and vibrant meal that brings restaurant-quality taste to your weeknight dinner table, this chimichurri flank steak will blow your mind. It’s juicy, zesty, and packed with herbaceous magic in every bite. The best part? It’s low-carb, super easy to prep, and makes you feel like a total kitchen rockstar.

I first fell in love with chimichurri when I traveled to Argentina. There was something electric about the freshness of parsley, garlic, and vinegar dancing on a sizzling piece of grilled meat. This recipe captures that energy—and now it’s a staple in my own home kitchen. Let’s dive in and make this our new dinner go-to.

Why You’ll Love This Recipe

Key Benefits

• Perfect for low-carb or keto diets – High in protein and healthy fats while staying low in carbs.
• Fast and fuss-free – You can have this beauty on your table in under 30 minutes.
• Great for meal prep – The steak holds up well for a few days, and the chimichurri sauce actually gets better as it sits.
• Crowd-pleaser – Whether it’s date night, a family dinner, or a backyard BBQ, this steak never disappoints.

Taste & Texture

The flank steak is tender and juicy, with just the right char from pan-searing or grilling. The chimichurri sauce adds a punch of fresh flavor—think garlicky, herby, slightly spicy, and a little tangy. It’s a flavor bomb that turns a simple cut of beef into something truly special.

Dietary Attributes

• Low-Carb
• Gluten-Free
• Dairy-Free
• Paleo-Friendly
• Whole30 Compliant (if you skip the red wine vinegar for a compliant version)

Ingredients & Substitutions

Ingredient List

For the Steak:

• 1.5 to 2 lbs flank steak
• 1 tbsp olive oil
• Salt and black pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley (packed)
• ½ cup fresh cilantro (optional but recommended)
• ¼ cup red wine vinegar
• 3–4 garlic cloves
• ½ tsp red pepper flakes
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup olive oil

Notes on Quality

Fresh herbs are key here—skip the dried stuff. Parsley and cilantro should be bright green and perky. For olive oil, go with a high-quality extra virgin variety since it really carries the flavor in the chimichurri. If you can, let the steak come to room temp before cooking—it helps it cook evenly.

Possible Substitutions

• No cilantro? Use all parsley or sub in fresh oregano.
• Red wine vinegar substitute: Apple cider vinegar works great.
• Spice level: Adjust the red pepper flakes to your taste, or omit them altogether if you prefer a milder sauce.
• Different cut of meat? Skirt steak, flap steak, or even a thick sirloin will work well with this recipe.

Step-by-Step Instructions

1. Prep the Chimichurri:
   In a food processor or blender, combine parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in the olive oil while pulsing until everything is well blended but still has some texture. Set aside to let the flavors meld.
2. Prep the Steak:
   Pat the flank steak dry with paper towels. Rub with olive oil and season generously with salt and pepper on both sides. Let it sit at room temperature for 15–20 minutes.
3. Cook the Steak:
   Heat a grill pan or cast iron skillet over medium-high heat. When it’s hot, add the steak and cook for 4–5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer if you want to be precise—130°F for medium-rare, 140°F for medium.
4. Rest and Slice:
   Remove the steak from the pan and let it rest for 5–10 minutes. Then slice it thinly against the grain for the most tender results.
5. Serve:
   Spoon chimichurri sauce generously over the sliced steak and serve immediately.

Expert Tips & Tricks

Best Practices

• Always slice against the grain. This breaks up the muscle fibers and keeps your steak juicy and tender.
• Let the steak rest. Cutting too soon causes all the juices to run out—patience pays off here.
• Make the chimichurri ahead. It tastes even better after sitting in the fridge for a couple of hours or overnight.

Common Mistakes

• Overcooking the steak: Flank steak gets tough if it’s overcooked. Aim for medium-rare for the best texture.
• Using dull knives: You need a sharp knife to get those beautiful thin slices.

Time-Saving Tips

• Use a food processor for the chimichurri—it takes seconds.
• Make a double batch of sauce and freeze half for later.
• Cook the steak in advance and serve it cold over a salad the next day.

Serving Suggestions

Pairings

• Serve over cauliflower rice or mashed cauliflower for a fully keto meal.
• Add grilled asparagus, blistered cherry tomatoes, or sautéed zucchini as sides.
• Use leftovers to make lettuce wraps or low-carb steak tacos.

Presentation Ideas

• Slice the steak and fan it out on a large cutting board.
• Spoon chimichurri across the top in a zigzag or swirl pattern for that wow-factor.
• Garnish with extra fresh herbs and a pinch of sea salt.

Beverage Pairings

• Wine: A bold Malbec or Cabernet Sauvignon pairs perfectly.
• Cocktails: Try a dry gin and tonic with lime or a spicy margarita.
• Non-alcoholic: Sparkling water with a splash of lime or a cold-brew hibiscus tea.

Storage & Reheating

Leftover Storage

• Store leftover steak in an airtight container in the fridge for up to 4 days.
• Chimichurri sauce can be refrigerated for up to a week or frozen for up to 3 months.

Reheating Methods

• Stovetop: Lightly reheat slices in a skillet over medium heat for a minute or two.
• Oven: Wrap in foil and warm at 300°F until just heated through.
• Cold: Honestly, it’s also delicious served cold over salads or in wraps.

Frequently Asked Questions

Substitutions & Adjustments

Can I use skirt steak instead of flank steak?
Yes! Just note that skirt steak is usually thinner, so it’ll cook even faster.

What if I don’t have red wine vinegar?
Apple cider vinegar or lemon juice work just fine in a pinch.

Can I double the sauce?
Absolutely. It freezes well, and you’ll want extra—it’s that good.

Troubleshooting

Why is my steak tough?
You may have overcooked it or sliced it with the grain. Always go against the grain!

My chimichurri turned brown—what happened?
This usually means too much air exposure or it’s been sitting too long. Add a fresh squeeze of lemon and a bit more oil to revive it.

Variations & Customizations

Dietary Adaptations

• Whole30: Swap the vinegar for lemon juice if red wine vinegar isn’t compliant.
• Vegan: Use the chimichurri on grilled portobello mushrooms instead of steak.
• Paleo: This recipe is naturally paleo—no changes needed!

Flavor Twists

• Add chopped shallots or capers to the chimichurri for a briny twist.
• Swap parsley for mint and cilantro for basil for a Mediterranean-inspired sauce.
• Add a squeeze of lime and some diced jalapeños for a Tex-Mex flair.

Seasonal/Holiday Versions

• In summer, grill the steak outdoors and serve with fresh corn salad.
• For fall, serve the steak with roasted root vegetables and a spiced chimichurri with a dash of cinnamon or smoked paprika.
• For Valentine’s Day or date night, plate it alongside a glass of red wine and roasted garlic mashed cauliflower.

Conclusion

This chimichurri flank steak is more than just a meal—it’s an experience. From the juicy, flavorful beef to the zesty, herby sauce, every bite feels like a celebration. Whether you’re hosting friends, feeding the family, or treating yourself, this recipe brings big-time flavor with minimal effort.

If you try it, I’d love to hear how it turns out! Drop a comment or share your photos with us over on Pinterest—I always love seeing what you create.

Looking for more delicious dinners? Check out these reader-favorites:
👉 Chicken Cabbage Stir Fry
👉 Sheet Pan Gnocchi
👉 Creamy Chicken Marsala

Let’s keep cooking together—see you in the kitchen!

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