Candida Diet Friendly Argentine Chimichurri Steak
Bold, herbaceous, and deeply satisfying, this grilled skirt steak with chimichurri is the kind of meal that feels like a celebration even on a weeknight. The sauce is built entirely from fresh parsley, oregano, garlic, red pepper flakes, olive oil, and apple cider vinegar — no sugar, no vinegar blends with hidden additives, just clean, vibrant ingredients that work beautifully within a candida-conscious approach. That matters more than it sounds, because so many store-bought sauces and marinades sneak in sweeteners or fermented ingredients that can quietly derail your progress. Here, you control every element from start to finish. The steak itself gets nothing more than olive oil, salt, and pepper before hitting a screaming-hot grill or cast iron pan, where it develops a deep, caramelized crust in just a few minutes per side. Resting and slicing against the grain keeps every bite tender, and a generous spoonful of that herb-packed chimichurri ties the whole plate together with brightness and heat. Serves 4, and honestly, the leftover chimichurri is reason enough to make a double batch.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ cup olive oil
- 2 tbsp apple cider vinegar
- ½ tsp kosher salt
Instructions
- 1
Make the chimichurri: combine the parsley, oregano, garlic, red pepper flakes, olive oil, apple cider vinegar, and salt in a small bowl and stir until evenly mixed. Set aside at room temperature for at least 30 minutes to allow the flavors to develop.
- 2
Pat the steak dry with paper towels, rub both sides with the 2 tbsp olive oil, and season evenly with the kosher salt and black pepper.
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