MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 5 minutes
The herbaceous flavors of the chimichurri elevate steak to a whole new level. When you add the fresh and light flavors of the strawberry salsa, the combination is over the top. Dare I say that the toppings are the real stars of the plate here?
•2 pounds flank steak, skirt steak, or thin top round steak
•Sea salt and ground black pepper
•2 tablespoons avocado oil or olive oil
•1 batch Balsamic Horseradish Chimichurri (here)
•Strawberry Cucumber Mint Salsa (here), for serving (optional)
1. Season the steak generously on both sides with salt and pepper, then brush with the oil.
2. Heat a large grill pan or cast-iron skillet over medium-high heat. Sear the steak for 2 to 3 minutes on each side, or until it has reached your desired level of doneness. For medium-rare steak, 2 to 3 minutes should be about right.
3. Remove the steak from the pan and let rest for 5 to 10 minutes before slicing. This will help it retain its juices.
4. Thinly slice the steak and top with the chimichurri and salsa, if desired, before serving.
TOTAL CARBS: 3.9g
NET CARBS: 2.9g