Grilled steak with chimichurri and strawberry salsa is a dinner that plays rich against bright. A hard-seared flank steak gets sliced thin and draped with zesty balsamic horseradish chimichurri, then finished with a cool strawberry cucumber mint salsa. It is elegant enough for company and just 2.9 g net carbs per serving.
Ready to take your steak game to a whole new level? This recipe is all about the toppings, and trust me, they are the showstoppers. The zesty, herbaceous chimichurri cuts through the richness of the beef, while the bright, sweet strawberry salsa adds a surprising and delightful freshness. Honestly, the steak is just the delicious canvas for these two flavor masterpieces. It’s a combination that sounds wild but tastes absolutely divine!
Ingredients
• 2 pounds / 900g (31.7 oz) flank steak, skirt steak, or thin top round steak
• Sea salt and ground black pepper, to taste
• 2 tablespoons / 30ml (1 fl oz) avocado oil or olive oil
• 1 batch Balsamic Horseradish Chimichurri (here)
• Strawberry Cucumber Mint Salsa (here), for serving
Instructions
1. Directions
2. Prepare the Steak: Pat the steak completely dry with paper towels. Season generously on all sides with sea salt and freshly ground black pepper, then brush with the oil.
3. Get Searing: Heat a large grill pan or cast-iron skillet over medium-high heat until it’s smoking slightly. Carefully place the steak in the hot pan.
4. Cook to Perfection: Sear for 2 to 3 minutes per side for a perfect medium-rare, or until it reaches your preferred doneness. Avoid moving the steak to develop a beautiful, deep brown crust.
5. Rest is Best: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This crucial step allows the juices to redistribute, ensuring every bite is tender and flavorful.
6. Slice and Serve: Thinly slice the steak against the grain. Arrange on a platter and generously top with the chimichurri and a spoonful of the strawberry salsa before serving.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 401
• FAT: 27.6g
• PROTEIN: 32.5g
• TOTAL CARBS: 3.9g (0.14 oz)
• FIBER: 0.9g
• NET CARBS: 2.9g (0.1 oz)
Pro Tips
• For the best crust, ensure your steak is completely dry before seasoning and your pan is screaming hot before the steak goes in.
• Always slice against the grain. Look for the direction the muscle fibers are running in the steak and cut perpendicular to them for maximum tenderness.
• The chimichurri and salsa can be made up to 2 days in advance. This not only saves time but allows their flavors to meld and deepen.
• Don’t skip the resting step! Tenting the steak loosely with foil while it rests will keep it warm without overcooking it.
FAQ
Q: What is the best cut of steak for this recipe
A: This recipe works beautifully with flank steak, skirt steak, or thin top round steak. These cuts are ideal for searing quickly and slicing against the grain for maximum tenderness.
Q: Can I make the toppings ahead of time
A: Absolutely! Both the Balsamic Horseradish Chimichurri and the Strawberry Cucumber Mint Salsa can be made up to 2 days in advance. This saves time and allows their flavors to meld and deepen.
Q: How do I get a perfect crust on my steak
A: The secret to a perfect crust is a completely dry steak and a very hot pan. Pat the steak dry with paper towels before seasoning, and preheat your grill pan or cast-iron skillet until it’s slightly smoking before you add the meat.
Q: Why is resting the steak so important
A: Resting the steak for 5 to 10 minutes after cooking is a crucial step. It allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful instead of letting the juices run out on the cutting board.
Pro Tips
- Pat the steak completely dry and get the grill pan smoking hot before the meat goes in. Dry surface plus high heat is what gives you a deep brown crust.
- Let the steak rest 5-10 minutes before slicing, tented loosely with foil so it stays warm without overcooking. This keeps every slice juicy.
- Always slice against the grain — find the direction the muscle fibers run and cut perpendicular to them for maximum tenderness.
- The chimichurri and strawberry salsa can both be made up to 2 days ahead; their flavors actually meld and deepen as they sit in the fridge.
- Sear 2-3 minutes per side for medium-rare and avoid moving the steak around; leaving it alone is how the crust forms.
Frequently Asked Questions
Can I make the chimichurri and salsa ahead of time?
Yes, make both up to 2 days in advance and refrigerate them. Let the salsa come to room temperature before serving so the strawberry flavor shines.
How long should the steak rest?
Rest it 5-10 minutes before slicing, tented loosely with foil. That pause lets the juices redistribute so they stay in the meat instead of on the board.
Is this steak dinner keto-friendly?
Yes. Each of the 6 servings has 3.9 g total carbs and 0.9 g fiber — 2.9 g net carbs — with 32.5 g protein and 27.6 g fat.
Which cuts of steak work best?
Flank steak, skirt steak, or thin top round steak are all listed and all sear beautifully. Whatever you choose, slice it thin against the grain.
Recipe card below.
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Grilled Steak with Chimichurri and Strawberry Salsa
Ingredients
Method
- Directions
- Prepare the Steak: Pat the steak completely dry with paper towels.
- Season generously on all sides with sea salt and freshly ground black pepper, then brush with the oil.
- Get Searing: Heat a large grill pan or cast-iron skillet over medium-high heat until it's smoking slightly. Carefully place the steak in the hot pan.
- Cook to Perfection: Sear for 2 to 3 minutes per side for a perfect medium-rare, or until it reaches your preferred doneness. Avoid moving the steak to develop a beautiful, deep brown crust.
- Rest is Best: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This crucial step allows the juices to redistribute, ensuring every bite is tender and flavorful.
- Slice and Serve: Thinly slice the steak against the grain.
- Arrange on a platter and generously top with the chimichurri and a spoonful of the strawberry salsa before serving.
- Don't skip the resting step! Tenting the steak loosely with foil while it rests will keep it warm without overcooking it.
