Low-carb sliced flank steak with fresh chimichurri

Low-carb sliced flank steak with fresh chimichurri: juicy beef with parsley, coriander, garlic, chilli, lime and olive oil.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 55 g
• Fat: 20 g
• Carbs: 3 g

Ingredients

• 500 g flank steak (or sirloin steak)
• 2 garlic cloves
• Juice of ½ lime
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 small red chilli
• Coarse sea salt and freshly ground black pepper
• 1 large bunch of flat-leaf parsley
• ½ bunch of coriander

Method

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

1. Take the flank steak out of the fridge in good time. Before cooking, pat it dry, rub it lightly with olive oil and season with a little salt and pepper.
2. Finely chop the parsley, coriander and chilli. Crush the garlic and stir everything together with the olive oil, red wine vinegar and lime juice to make a fresh chimichurri.
3. Season the chimichurri to taste with coarse sea salt and black pepper. Leave it to stand briefly so the flavours come together.
4. Heat a heavy frying pan or the barbecue until very hot. Sear the flank steak over a high heat until well browned on the outside and still pink inside.
5. Leave the steak to rest after cooking. That way the juices stay inside and the slices turn out juicier.
6. Slice the steak thinly across the grain, finish with a little sea salt and pepper and serve with the fresh chimichurri.

Good to know

I especially like a dish that doesn't need much fuss. Here, a well-seared steak meets a fresh, punchy sauce with real character.

Swaps

Lime juice → lemon juice (milder, similarly fresh) Red wine vinegar → apple cider vinegar (slightly milder, fruitier flavour) Olive oil → avocado oil (heat-stable and mild) Coriander → extra flat-leaf parsley or fresh oregano (often nicer for people who dislike coriander)

Allergens

The recipe is free from the main classic allergens. It's spicy from the chilli, so for children it's only suitable in a milder version. In pregnancy, cook the beef right through with no pink left – that's the safe choice; wash raw herbs thoroughly.

Frequently asked questions

Why does parsley go so well with steak nutritionally?

Parsley contains vitamin K and small amounts of vitamin C, plus various plant compounds. It complements the more mineral-focused nutrient profile of beef in a fresh way.

What's in olive oil from a nutrient point of view?

Olive oil mainly provides monounsaturated fats, especially oleic acid. It also contains other natural compounds such as polyphenols, whose levels vary with quality and processing.

Does garlic always agree with a sensitive gut?

Not necessarily. Garlic contains FODMAPs, which can cause wind or a feeling of pressure in the stomach in sensitive people.

Why are lime juice and red wine vinegar more than just acidity?

Lime juice provides small amounts of vitamin C, and red wine vinegar, depending on how it's made, small amounts of organic acids and plant compounds. Both round the dish off in flavour without changing the nutrient profile much.

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