Ingredients
Units
Scale
- 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
- Set the strip steak out on the counter for 15-20 minutes to allow it to come closer to room temperature.
- 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.
- Heat the avocado oil in a large iron pan on medium heat.
- 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.
- Remove from the pan and allow to rest for 5-10 minutes.
- 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