AIP Friendly Flank Steak with Herb Chimichurri
Juicy, deeply seared flank steak paired with a vibrant, herb-packed chimichurri is the kind of meal that feels celebratory even on a weeknight. The rub leans on turmeric and ginger instead of the nightshade-based spices that are off the table during the elimination phase, so you still get bold, layered flavor without compromising your protocol. The chimichurri is built entirely from fresh parsley, cilantro, oregano, garlic, apple cider vinegar, and olive oil — every single ingredient is clean and compliant, no substitutions needed. Letting the sauce sit at room temperature while the steak rests is a small step that makes a big difference, giving the herbs time to mellow into something bright and almost grassy. A screaming-hot cast iron pan does the heavy lifting, creating that deeply browned crust that makes each thin slice irresistible. Sliced against the grain and draped with a generous spoonful of chimichurri, this dish serves four and looks stunning enough to put on the table for guests who aren't following any particular diet at all.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb flank steak
- 1 tbsp olive oil
- 1 tsp fine sea salt
- 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
- 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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