Low Histamine Flank Steak with Herb Chimichurri
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Learn more āIngredients
4 servings
For the steak
- 1 Ā½ lb flank steak
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 tbsp olive oil
- 1 tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- Ā½ 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
- ā cup olive oil
- Ā¼ tsp fine sea salt
- Ā¼ tsp ground gingerIngredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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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