Nickel Allergy Friendly Flank Steak with Herb Chimichurri

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Nickel Allergy Friendly 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
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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