Latin American · dinner

Grilled Skirt Steak with Chimichurri

Grilled Skirt Steak with Chimichurri — from Downshiftology's cooking video Watch how it’s made · 5:39

Video by Downshiftology on YouTube · Open on YouTube

25 minServes 6379 kcal a serve
  • Keto (1 g net carbs a serve)
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Beef with an olive-oil and herb sauce: about 23 g protein and roughly 1 g net carbs a serve, rich in zinc and vitamin B12, with mostly monounsaturated fat from the olive oil.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 13

Method

Tap a time to watch that step in the video.

  1. Make the chimichurri: chop the parsley, oregano, chilli and garlic finely by hand so the pieces stay distinct, then stir in the olive oil, vinegar, salt and pepper. Set aside to let the flavours meld. 1:00
  2. Bring the skirt steak to room temperature, pat it dry and season both sides generously with salt and pepper. 3:04
  3. Heat a grill or grill pan to medium-high and brush it with a little avocado oil. Grill the steak 3–4 minutes a side for medium, pressing it down for good contact. 3:45
  4. Rest the steak a few minutes on a board, then slice thinly against the grain. 4:14
  5. Arrange the slices on a platter, spoon plenty of chimichurri over the top and finish with a few parsley leaves. 4:34

Tip. Flank steak works the same way. The chimichurri is even better made an hour ahead; leftovers keep 3 days in the fridge. Use the sauce on chicken or fish too.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 6

Energy379 kcal1,590 kJ
Protein23 g47% of a day
Fibre0.4 g1% of a day
Carbohydrate1.3 g1 g net · 0.1 g sugars0% of a day
Fat31 g7.3 g saturated39% of a day
Sodium890 mg39% of a day

Where the energy comes from one serve

  • Net carbs 1%
  • Protein 25%
  • Fat 74%

Fits keto: 1 g net carbs a serve, with 74% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin K High95%

114 µg a serve, mostly from flat-leaf parsley (72%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B12 High53%

1.3 µg a serve, mostly from skirt steak (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium High47%

26 µg a serve, mostly from skirt steak (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Zinc High42%

4.6 mg a serve, mostly from skirt steak (98%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B6 High32%

0.5 mg a serve, mostly from skirt steak (94%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin E High21%

3.1 mg a serve, mostly from extra-virgin olive oil (83%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Iron Source12%

2.1 mg a serve, mostly from skirt steak (73%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Omega-3 Source12%

0.2 g a serve, mostly from extra-virgin olive oil (72%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin C Source11%

10 mg a serve, mostly from flat-leaf parsley (65%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Show the other 6
Potassium7%

340 mg a serve, mostly from skirt steak (84%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium6%

25 mg a serve, mostly from skirt steak (81%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Folate4%

18 µg a serve, mostly from skirt steak (44%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin A3%

27 µg a serve, mostly from flat-leaf parsley (79%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Calcium2%

30 mg a serve, mostly from skirt steak (51%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin D0%

0.1 µg a serve, mostly from skirt steak (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

You might also like

Browse all 953 recipes

Recipe and video by Downshiftology; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.