What is your go-to quick weeknight meal? Flank steak and skirt steak are perfect for a fast protein packed meal that also delivers on big flavor. This Gluten Free Flank Steak with Cilantro Chimichurri is sure to become added to the weekly rotation.
Not only does the sauce for this gorgeous flank steak come together quickly, you will find yourself using it on so many other things. Give your grilled chicken a pop or dress up your favorite fish.
The Power of Green
With just a handful of fresh ingredients this vibrant and verdant sauce bursts with flavor and also nutrition. Bright citrusy cilantro is joined by grassy parsley. Jalapeno olive oil lends both heat and also that luxurious mouthfeel
What makes the sauce for Gluten Free Flank Steak with Cilantro Chimichurri so special is the low-oxalate greens powder. Dr. Cowan’s Garden combines organic lacinato kale, collard greens, and mustard leaves.
These greens pack a powerful punch of nutrition with benefits like lowering inflammation. Because this powder is low-oxalate people who are susceptible to oxalates found in many leafy greens and vegetables can more easily digest this while getting the benefits.
There’s no need to finely chop any of the ingredients for the sauce. Let your blender or food processor do all of the work for you! In the time it takes for your steak to rest you can have this sauce ready and waiting to drizzle over your flank steak.
Steaking Your Claim on Gluten Free Flank Steak with Cilantro Chimichurri
For my list of tips on how to cook the perfect steak, make sure you check out my guide for ideal internal temperatures in Porcini Dusted New York Strips.
Here are some of my favorite tips though to ensure a perfect cook every time. First, allow your meat to rest before cooking. Whether you cook it inside or grill it, you always want to rest your meat and bring it closer to room temp before it hits the high heat.
Always preheat your skillet or grills. You want your cooking surface hot to ensure you get that beautiful crust.
Just like you let your meat rest at the beginning, make sure you rest your meat after cooking. Let it sit for 10-15 minutes before cutting so the juices can redistribute into the steak as opposed to running out onto your cutting board.
It’s that fast and easy! Now let’s make Gluten Free Flank Steak with Cilantro Chimichurri.
Gluten Free Flank Steak with Cilantro Chimichurri
- Blender/food processor
- cast iron skillet/skillet
- 1 flank steak, cooked to your preferred doneness. Because the sauce is so flavorful, salt and pepper is all that's needed for the steak.
- cooked/grilled mix of peppers for serving
- 1 cup cilantro
- 1 cup parsley
- 1 tsp low-oxalate greens
- 1/2 cup jalapeno olive oil
- 1 jalapeno, seeds removed
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp minced garlic
- Add all of the ingredients for the cilantro chimichurri into a blender or food processor.
- Blend until smooth/desired consistency.
- Drizzle over sliced flank steak and serve extra on the side. Enjoy!