Grilled Grass-Fed Flank Steak with Fresh Herb Chimichurri

Ingredients

For the Grilled Flank Steak & Peppers:

• 2 lbs 100% grass-fed flank steak
• 1 lb mini sweet peppers, left whole with stems
• 2 tbsp unrefined avocado oil (for high-heat grilling)
• 1.5 tsp coarse Celtic sea salt
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder

For the Authentic Argentinian Chimichurri:

• 1 cup fresh Italian flat-leaf parsley, finely chopped (leaves and tender stems)
• 0.25 cup fresh cilantro, finely chopped
• 2 tbsp fresh wild oregano leaves, finely chopped (or 1 tsp dried oregano)
• 4 cloves garlic, minced or finely grated
• 0.5 cup extra virgin olive oil (cold-pressed)
• 0.25 cup raw red wine vinegar
• 0.5 tsp crushed red pepper flakes
• 0.75 tsp coarse sea salt
• Flaky Maldon sea salt (for finishing)

Step-by-Step Instructions

1. Make Fresh Chimichurri: In a medium glass bowl, combine chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, red pepper flakes, and sea salt. Whisk in the extra virgin olive oil. Let sit at room temperature for 15 minutes while preparing the meat so the flavors meld into a pungent, aromatic herb emulsion.
2. Season the Steak & Peppers: Pat the flank steak completely dry with paper towels. Rub both sides of the steak and the whole mini sweet peppers with avocado oil. Season the steak generously with coarse sea salt, cracked black pepper, and garlic powder.
3. High-Heat Sear / Grill: Heat an outdoor grill or indoor heavy cast-iron grill pan over HIGH heat (approx. 450°F–500°F) until smoking hot. Place the flank steak and peppers onto the hot grates. Grill the steak for 4 to 5 minutes per side without moving it, achieving deep char marks and an internal temperature of 130°F to 135°F for medium-rare. Grill peppers for 6 to 8 minutes, turning frequently, until blistered and tender.
4. The Critical 10-Minute Rest: Transfer the grilled steak to a cutting board and let rest undisturbed for a full 10 minutes. (Resting allows intramuscular juices to redistribute throughout the steak so they don't bleed out when cut).
5. Slice Against the Grain (Chef Knife Skill): Identify the direction of the long muscle fibers (the grain). Using a sharp chef's knife held at a 45-degree angle, slice the steak across the grain into thin 0.25-inch strips. Slicing against the grain cuts the long muscle fibers, guaranteeing every bite is melt-in-your-mouth tender.
6. Assemble & Serve: Fan the sliced steak across a wooden board or warm serving platter surrounded by charred sweet peppers. Generously spoon the fresh herb chimichurri over the meat, letting the olive oil and garlic mingle with the steak juices. Sprinkle with flaky sea salt and serve immediately.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Grass-fed flank steak is exceptionally high in creatine, bioavailable heme iron, and carnosine, buffering lactic acid accumulation during high-intensity training. Fresh flat-leaf parsley and wild oregano contain concentrated apigenin and rosmarinic acid, potent flavonoids that downregulate oxidative biomarkers and support heavy metal chelation.

Frequently Asked Questions