This steak with chimichurri sauce is perfect for serving for date night. It’s paleo, whole30, and AIP compliant.

Steak cookery may seem like it’s complicated, but once you get the right recipe, it could not be easier!  This recipe is the perfect easy steak to make for date night, Valentine’s Day, or just whenever you’re feeling like a satisfying meal! The chimichurri amps up the flavor without adding tons of extra work. It’s an all-around easy meal that looks like you put forth way more effort than you actually did.

The Ingredients for the Flank Steak with Chimichurri Sauce

• Flank Steak. Flank tends to be a bit cheaper than other steaks, and it’s wonderfully tender when cooked properly! You can also use rib-eye steak for this recipe.
• Avocado Oil. Avocado oil is a neutral-tasting oil that is stable at high heat.
• Salt, Pepper, and Garlic
• Chimichurri sauce. This sauce adds so much flavor to the steak! It totally makes the whole dish!

How to make Flank Steak with Chimichurri Sauce

• Prep the steak. Allow to sit on the counter for 15-20 min. Trim the connective issue carefully with a knife. Pat the steak dry and salt well on both sides, along with pepper.
• Cook in a pan.  Once the oil is hot and shimmering, add the steak to the pan along with the garlic clove. Cook the steak for about 3 minutes on each side. Use a meat thermometer to check for the temperature of the desired doneness. See notes.

• Rest the steak. Remove from the pan and allow to rest for 5-10 minutes.
• Slice and serve! Cut the steak into very thin slices, slicing at a slight diagonal against the grain. Serve topped with chimichurri sauce.

Tips & tricks

• Don’t skip prepping the steak! Flank steak can have tough connective tissue, so use a knife to carefully cut away any large white pieces of connective tissue on the steak. This will help to cut away any chewy parts and make it tender.
• Slice against the grain! What that means is to cut opposite of the lines that run on the steak. Cutting with the grain will make it chewy, but against the grain helps to maintain the juices.

What to serve with this dish:

• Sweet Potato Fries
• Avocado Bacon Broccoli Salad

You’ll also like…

• Surf and Turf Skillet
• Garlic Balsamic Steak Bites & Asparagus
• Balsamic Steak Salad

Whole30 Steak with Chimichurri (Paleo & AIP)

---

• Author: Michelle
• Total Time: 30 minutes
• Yield: 2 servings 1x

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs, flank steak (2 steaks)
• Salt and pepper (omit pepper for AIP)
• 2 tbsp avocado oil
• 1 clove garlic
• Chimichurri Sauce

---

Instructions

1. Set the strip steak out on the counter for 15-20 minutes to allow it to come closer to room temperature.
2. Use a knife to carefully cut away at any large white pieces of connective tissue on the steak. This will help to cut away any chewy parts and make it tender. Pat the steak dry and salt well on both sides, along with pepper.
3. Heat the avocado oil in a large iron pan on medium heat.
4. Once the oil is hot and shimmering, add the steak to the pan along with the garlic clove. Cook the steak for 3 minutes on each side. Use a meat thermometer to check for the temperature of the desired doneness. See notes.
5. Remove from the pan and allow to rest for 5-10 minutes.
6. Cut the steak into very thin slices, slicing at a slight diagonal against the grain. Serve topped with chimichurri sauce.

Notes

For a rare steak, the temperature should be 130 F-140 F, medium rare if 140-145F, a medium steak is around 150-160F and well done is anything above.

All nutrition facts are estimations and will vary.

• Prep Time: 20
• Cook Time: 10
• Category: Main Dish
• Method: Stove Top
• Cuisine: Global

Nutrition

• Serving Size: 1 serving
• Calories: 672
• Fat: 26.4
• Carbohydrates: 3.6g
• Fiber: 1g
• Protein: 105.5g

 This recipe was published in 2019 and updated in 2023. Photos by Jo Harding.