Whether you’re watching your weight or just being health-concious, you can still enjoy beef every now and then. Choosing a lean, high-quality, grass-fed cut doesn’t necessarily mean you have to sacrifice flavor. Our tangy chimichurri sauce is the perfect complement to a rich steak, and it keeps the meal light. We added arugula to our chimichurri for some extra nutrients and an herby finish.
Prep time: 5 minutes
Cook time: 5 minutes
1 pound sirloin flap steak
1 cup packed arugula
1/2 cup packed flat-leaf parsley
1/2 teaspoon red pepper flakes
1/4 cup olive oil
2 1/2 tablespoons white wine vinegar
2 cloves garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
- Heat the grill to medium-high and season the steak with some salt and pepper.
- In a food processor, pulse together the rest of the ingredients and set aside in a small bowl.
- Grill the steak until the meat is charred on the outside and rare within, about 2-3 minutes per side. Transfer to a carving board and let rest for 5 minutes.
- Thinly slice the steak across the grain. Serve right away with the chimichurri sauce.