Keto flank steak with chimichurri

Keto flank steak with chimichurri: juicy organic grass-fed beef with parsley, garlic, chilli, extra virgin olive oil and white wine vinegar – full of flavour, fresh and low in carbs.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 520 kcal per serving
• Protein: 45 g
• Fat: 36 g
• Carbs: 2 g

Ingredients

• 300 g flank steak
• 2 tbsp white wine vinegar
• 3 garlic cloves
• 4 tbsp olive oil
• 1 bunch of parsley
• 1 red chilli

Method

You’ll need: frying pan · chopping board · knife

1. Take the flank steak out of the fridge in good time and season it with coarse salt so it can come up to temperature a little.
2. For the chimichurri, finely chop the parsley with its stalks, the garlic and the red chilli. The mixture should stay chunky rather than turning into a paste.
3. Stir the chopped ingredients together with the extra virgin olive oil and white wine vinegar. Leave to infuse briefly so the flavours come together.
4. Get a cast-iron frying pan very hot and sear the flank steak over a high heat without any extra fat. Cook it only until it's still rare to medium-rare inside.
5. Put the steak on a board and leave it to rest briefly. Then slice it thinly across the grain.
6. To serve, arrange the slices on the board or a plate and spoon over the chimichurri.

Good to know

When a good steak needs very little, this is exactly my kind of thing. The chimichurri brings freshness and heat without stealing the show from the meat.

Swaps

Flank steak → grass-fed rump steak (a little leaner, similar protein content) White wine vinegar → freshly squeezed lemon juice (contains vitamin C and adds fresh acidity) 4 tbsp olive oil → avocado oil (heat-stable, mainly monounsaturated fats) Red chilli → mild red pepper (less heat, also contains vitamin C)

Allergens

The recipe is free from the main allergens such as gluten, egg, soya and milk, although chilli, garlic and the acidity can be a bit much for sensitive people. For children and in pregnancy, cook the steak right through.

Frequently asked questions

Why is organic grass-fed beef so important here?

Grass-fed beef often has a slightly different fatty acid profile from intensively fed beef, usually with more omega-3 fatty acids and CLA. How big that difference is depends heavily on feed and how the animals are kept.

What's in parsley with its stalks, nutritionally?

Parsley provides vitamin K, vitamin C and various polyphenols, among other things. The stalks also contain flavour and nutrients, and they give the chimichurri a bit more texture.

Does raw garlic agree with everyone?

Not necessarily. Garlic contains fructans and sulphur compounds which many people enjoy, but with a sensitive gut or IBS they can cause wind or a feeling of pressure.

What role does extra virgin olive oil play in the chimichurri?

It mainly provides monounsaturated fatty acids, especially oleic acid, as well as polyphenols. How high the polyphenol content is varies with the variety, harvest and processing.

Is fresh chilli particularly interesting from a nutritional point of view?

Chilli contains vitamin C and capsaicinoids, which are responsible for the heat.

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