We just got news from my favorite Houston weather blog (Space City Weather) that next week might have high temps in the low 70’s. All I can say is bring it on! It was 93 here in Houston today. Sometimes I miss the chilly October weather in Dallas. Alas, here we are…roasting in the humidity and heat. To celebrate the end of the heat (I hope), I squeezed out a couple more summer recipes. A few of them involved chimichurri – i.e. my absolute favorite Argentinian sauce – like this Seared Flank Steak with Chimichurri and Zucchini Ribbons. This dish is light, refreshing, gorgeous and easy to whip up for two or a crowd.
Seared Flank Steak with Chimichurri
There are two ways to prepare the flank steak. 1) Rest the seasoned meat on the counter for 45 minutes, and then sear it in a hot skillet. 2) Sous vide the seasoned meat for 8 hours at 132 degrees, and then give a quick sear to to get a beautiful crust. Follow Anova’s sous vide instructions here. When I made this, I didn’t have time to use the sous vide, so I cooked it by searing. I highly recommend using the sous vide if you have time. Don’t have one? Grab this Anova Sous Vide Precision Cooker from Amazon. It’s recommended by Kenji over at The Serious Eats Food Lab. We LOVE it.
The Whole30 & Low Carb
One of the best things about this dish – it’s Whole30 approved, low carb, and so tasty. There are only 2 net carbs per serving! It’s made with whole, flavor-packed ingredients. Chimichurri sauce is so easy to whip up, made with Whole30 ingredients, and keeps in the fridge for a whole week (if it lasts that long). There is no dairy, no preservatives, and no gluten or added sugar.
I hope you enjoy this recipe as much as we did. Do you like your chimichurri with cilantro? That’s my favorite kind!
Seared Flank Steak with Chimichurri and Zucchini Ribbons
- 2 lb flank steak
- oil for searing
Roasted Zucchini Ribbons
- 6 whole zucchini sliced in ribbons
- 1 tbsp olive oil for roasting
- 1 1/2 cups parsley
- 1/2 cup cilantro
- 1 tbsp dried oregano
- 1/4 cup red wine vinegar
- 4 cloves garlic
- 1 cup olive oil
Prep the Chimichurri
In a food processor, combine all chimichurri ingredients except the olive oil. Pulse on low to combine, scraping down the sides with a spatula as needed. Finally, drizzle in the olive oil with the food processor running on low until it's all combined. Pour into a sealed container and store in the fridge until ready to use.
Steak and Zucchini
Season the flank steak with salt and pepper. Let rest on the counter to reach room temperature for about 35-45 minutes. Heat the oven to 375 degrees.
While the steak is resting, ribbon and bake the zucchini.
To ribbon the zucchini, slice off both ends, and trash the ends. While holding the zucchini stable with one hand, run a peeler longways along the zucchini to make ribbons. Ribbon all 6 zucchini. Toss the ribbons in olive oil and season with salt and pepper. Evenly spread the zucchini ribbons on a metal grate on a parchment-lined sheet pan. Roast for 20 minutes.
Once the steak is ready to be seared, heat a heavy-bottomed skillet over medium high heat. Add some high-heat cooking oil. Add the steak, searing for two minutes on each side, and then another two minutes on each side.
Once the steak is done, let it rest for five minutes on the counter. Remove the zucchini from the oven and set aside. Once resting, slice the steak against the grain with a sharp knife.
Evenly divide the zucchini ribbons between your serving plates. Add the sliced steak, and top with a healthy amount of chimichurri. Top with fresh cilantro and a few red pepper flakes. Serve immediately.
Calories: 624; Total Fat: 44 g; Saturated Fat: 10 g; Trans Fat: 0 g; Total Carbohydrates: 3 g; Fiber: 1 g; Sugar: 0 g; NET CARBS: 2 g; Protein: 33 g.
(Nutrition facts above include 2 lbs raw flank steak, 6 large zucchini, and all of the chimichurri sauce in the recipe. Please calculate your own nutrition facts based on your ingredients used and actual amounts for accurate results.)