Grilled Flank Steak with Chimichurri: An Endo-Friendly Protein-Packed Recipe
15 min
12-17 min
4 pers
Lunch or Dinner
Ingredients
For the Steak and Marinade:
- 1 – 1 ¼ lbs. beef flank steak
- ¼ cup balsamic vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- 2 tablespoons avocado oil
- 1½ teaspoons dried Italian seasoning
- ½ teaspoon garlic powder
For the Herb Sauce:
- 2 cups fresh flat-leaf (Italian) parsley leaves (about 1 bunch)
- 2 tablespoons lemon juice (about ½ medium lemon)
- 1 garlic clove, peeled
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Directions
Step 1
the flank steak marinade: In a small bowl, combine the balsamic vinegar, oil, garlic powder, onion powder, Italian seasoning, salt and pepper. Whisk it, whisk it well.
Step 2
Place the flank steak in a large zip-top freezer bag or in a shallow glass container with lid or dish covered with plastic wrap. Pour the marinade over the steak and flip to coat on all sides. Place steak in the refrigerator to marinate for 3-4 hours (up to 12 hours), flipping the bag once or twice during the process.
Step 3
When ready to prepare the steak, remove the bag from the fridge and allow the steak to sit at room temperature for 20 minutes while the grill preheats.
Step 4
Make the sauce: Add the parsley, lemon juice, garlic, oil, salt and pepper to the bowl of a food processor or a small prep cup if using a blender. Process until almost smooth, stopping to scrape down the sides of the bowl with spatula as needed. Transfer the sauce to a small bowl and set aside.
Step 5
Preheat the grill to medium-high heat (425-450℉).
Step 6
Remove the steak from the bag, discarding the marinade and place the steak on a clean plate. Sprinkle both sides with salt and pepper.
Step 7
When the grill is hot, place the steak directly on the grill grate over direct heat if using a gas grill or charcoal grill (or towards the back of the grill if using a Traeger grill where it’s hottest). Grill 5-6 minutes then flip the steak and grill an additional 5-6 minutes or until the desired degree of doneness. We recommend using a meat thermometer or your grill’s temp probe to determine when the steak reaches your desired level of doneness. We recommend an internal temperature of 145℉ (medium-rare) or 160℉ (medium) for best results.
Step 8
Remove the steak to a clean plate and allow it to rest for 5 minutes before slicing diagonally across the grain on a cutting board. Serve with sauce and enjoy!
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Crystal Elizabeth
Crystal Elizabeth is a Latina endometriosis lifestyle expert with over 20 years of experience navigating the challenges of endometriosis and adenomyosis. With nearly a decade of remote work and digital nomad experience, she has mastered blending the demands of chronic illness with the thrill of exploring new places. Crystal is known for uncovering endo-friendly cuisines, adapting recipes to minimize triggers, and seeking out accommodations that balance comfort and accessibility. Her mission is to inspire others to embrace a life of exploration while effectively managing their health.
