About this recipe
Chimichurri is mostly herbs, garlic, oil, and vinegar. It wakes up a simple steak without a heavy sauce.
A salad base keeps the bowl under 500 calories and low carb. Rice is optional if you want more bulk.
Let the steak rest a few minutes before slicing so the juices stay in the meat, not on the cutting board.
MAKE THE CHIMICHURRI
Step 1
Stir parsley, garlic, 2 tablespoons olive oil, red wine vinegar, a pinch of salt, and red pepper flakes if using. Set aside so the flavors bloom while the steak cooks.
COOK THE STEAK
Step 2
Pat steak dry. Season both sides generously with salt and pepper.
Step 3
Heat remaining 1 tablespoon oil in a large skillet over medium-high until shimmering. Sear steak 4 to 5 minutes per side for medium-rare (130 to 135°F), or until your preferred doneness.
Step 4
Transfer to a cutting board and rest 5 minutes. Slice thinly against the grain.
ASSEMBLE
Step 5
Divide greens, cucumber, and tomatoes among four bowls. Top with sliced steak and spoon chimichurri over the meat. Serve.
Tips
A cast-iron skillet gives the best crust. Do not move the steak until it releases easily.
Chimichurri keeps 2 days in the fridge. Stir before spooning.
Swaps
SirloinFlank steak
Same weight. Slice very thinly against the grain.
Salad base1/2 cup cooked rice per bowl
Adds carbs and calories. Skip low-carb hub if you do this.
Equipment
large skillet · cutting board · instant-read thermometer
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