Low Sodium Flank Steak with Herb Chimichurri

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Low Sodium Flank Steak with Herb Chimichurri

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Ingredients

4 servings

For the steak

1 ½ lb flank steak
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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1 tbsp olive oil
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger

For the chimichurri

1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
½ cup fresh cilantro leaves and tender stems, finely chopped
2 tbsp fresh oregano leaves, finely chopped
3 cloves garlic, minced
3 tbsp apple cider vinegar
⅓ cup olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger

Instructions

1
Pat the flank steak dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger for the steak. Rub the mixture evenly over both sides of the steak, then drizzle with the 1 tbsp olive oil and rub to coat. Let the steak rest at room temperature for 30 minutes.
2
While the steak rests, make the chimichurri: combine the parsley, cilantro, oregano, and garlic in a small mixing bowl. Add the apple cider vinegar, 1/3 cup olive oil, salt, and ginger, then whisk or stir until fully combined. Taste and adjust salt. Set aside at room temperature to let the flavors develop.

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