Low Sodium Chimichurri Flank Steak

A Weeknight Winner: Low-Sodium Chimichurri Flank Steak

As a busy working mom, I’m always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Low-Sodium Chimichurri Flank Steak recipe has become a staple in our weeknight dinner rotation. It's surprisingly easy to make, even on those nights when I'm juggling work deadlines and after-school activities. The best part? It's packed with flavor without relying on excessive salt, making it a healthier and equally satisfying option.

The secret lies in the vibrant chimichurri sauce. This herbaceous condiment, typically South American in origin, is a symphony of fresh herbs – parsley, cilantro, and mint – bright lemon juice, and a generous pour of olive oil. The combination creates a complex and flavorful sauce that complements the lean flank steak beautifully. While traditional chimichurri recipes often call for a hefty amount of salt, I’ve adapted this recipe to be lower in sodium, relying instead on the natural flavors of the herbs and spices to shine through. You’d be amazed at how much flavor you can achieve without relying on salt! Believe me, you won't miss it.

The flank steak itself is a fantastic choice for this recipe. It's a relatively inexpensive cut of beef that cooks quickly and remains tender when sliced against the grain. A simple dry rub of spices adds another layer of flavor, enhancing the natural beefiness of the meat. The brown sugar in the dry rub is a subtle but crucial addition, contributing to a delightful caramelization as the steak cooks. And let's be honest, who doesn't love a perfectly seared, flavorful piece of meat?

This recipe is also incredibly versatile. I often serve the steak with roasted cherry tomatoes for a touch of sweetness and color. A few sprigs of fresh mint add a final flourish, balancing the richness of the steak and sauce with a refreshing touch. You can easily adapt the sides to complement whatever you have on hand – roasted vegetables, a simple salad, or even some fluffy quinoa would all be delightful additions. The beauty of this dish is in its simplicity, yet it always feels elegant and impressive.

The cooking method is straightforward and surprisingly quick. While I used my Ovention Matchbox oven for perfect results every time, a grill pan or even a well-seasoned cast-iron skillet would work just as well on the stovetop. The key is to cook the steak to your desired doneness and then let it rest before slicing to ensure maximum tenderness. Trust me, those few minutes of resting time will make all the difference.

So, the next time you're looking for a weeknight dinner that's both healthy and delicious, give this Low-Sodium Chimichurri Flank Steak a try. It's a guaranteed crowd-pleaser, and it’s sure to become a new family favorite. Enjoy!

Ingredients You'll Need:

• Flank steak
• Fresh herbs (parsley, cilantro, mint)
• Garlic
• Jalapeno pepper
• Lemon juice
• Olive oil
• Spices (black pepper, garlic powder, onion powder, cumin, smoked paprika, oregano, red pepper flakes)
• Brown sugar
• Roasted red pepper

Tips and Variations:

• For even more flavor, marinate the flank steak in the dry rub for a few hours or even overnight before cooking.
• Feel free to adjust the amount of jalapeno to control the level of heat in the chimichurri sauce.
• If you don't have fresh herbs, you can substitute with dried herbs, but use a little less than what the recipe calls for.
• Serve with your favorite side dishes – roasted vegetables, a simple salad, or even some fluffy quinoa.

Step-by-step

• Place steak on a half-size grill pan.
• Combine next 8 ingredients in a small bowl for dry rub.
• Season flank steak liberally on both sides and set aside.
• Add to a blender garlic and jalapeno and top with parsley, cilantro, mint, lemon juice and 1/2 cup of the olive oil.
• Add salt, pepper, pepper flakes and start blender on low speed.
• Stream in remaining olive oil with blender running.
• Remove chimichurri from the blender and stir in the roasted red pepper.
• Program the Ovention Oven: 485 degrees / top blower: 90 / bottom blower: 100 / 4:00
• Cook steak per program then let rest on a cutting board for 5 to 7 minutes.
• Slice steak across the grain and serve with chimichurri, roasted cherry tomatoes and sprigs of mint.