Grilled Steak with Chimichurri Sauce


  • 1- 1 1/2 lb. Flank Steak
  • 3 Tbsp. Apple cider vinegar
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 clove garlic mashed

Ingredients for Chimichurri

  • 1/3 Cup Olive Oil
  • 1/2 Cup chopped parsley
  • 3 cloves garlic chopped finely
  • 1 1/2  tsp. Cumin
  • 1 tsp. Sea salt
  • 3 Tbsp. Apple Cider Vinegar
  • Fresh ground pepper to taste


Directions for Chimichurri

  1. Make Chimichurri first by placing all ingredients into a food processor, or blender and pulse on high for 45 seconds. Set aside in small glass bowl.

*Can double this recipe and refrigerate in a covered glass bowl for up to 3 days, and save to put on chicken or pork!

Directions For Steak

  1. Place all ingredients into a large ziploc baggie to marinade.
  2. Place in refrigerator overnight, or, for at least 4 hours.
  3. Remove steak from the baggie. Discard baggie and marinade.
  4. Let steak sit at room temperature for 30 minutes.
  5. Grill on high flipping only once, until medium rare. Approximately 7 minutes each side.
  6. Let sit on cutting platter for 5 minutes before slicing diagonally into very thin slices. (It is advised to use an electric knife)
  7. Spread before serving with Chimichurri sauce.

Serves 3-4

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