Sliced flank steak over roasted broccoli gets a bright, herby lift from chimichurri, which comes together in a food processor while the steak rests. It's the kind of bowl that makes weeknight dinner feel like it was worth the extra ten minutes. Beef shows up often around here — our Whole30 Beef and Cabbage Skillet is a faster weeknight version.
Ingredients
- 1 lb flank steak
- 1 tbsp olive oil, plus 1/2 cup for chimichurri
- 1 tsp fine sea salt, divided
- 1 head broccoli, cut into florets
- 1 cup fresh parsley
- 2 tbsp fresh oregano
- 2 tbsp red wine vinegar
- 2 cloves garlic
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tbsp olive oil and half the salt, spread on a sheet pan, and roast for 15 minutes until charred at the edges.
- Season steak with remaining salt. Heat a skillet over high heat and sear steak 4-5 minutes per side for medium-rare. Rest 5 minutes, then slice against the grain.
- While the steak rests, blend parsley, oregano, red wine vinegar, garlic, and 1/2 cup olive oil in a food processor until mostly smooth for the chimichurri.
- Assemble bowls with roasted broccoli and sliced steak, generously spooning chimichurri over the top.
Nutrition Facts (per serving)
| Calories | 480 |
| Total fat | 33g |
| Total carbohydrates | 9g |
| Dietary fiber | 4g |
| Protein | 37g |
| Sodium | 560mg |
Why This Is Good for Your Gut
Flank steak is a good source of iron and B12, both important for energy metabolism that gut repair depends on. Broccoli adds sulforaphane and fiber, and the herb-forward chimichurri delivers polyphenols from fresh parsley and oregano without any added sugar.
Make extra chimichurri. It keeps in the fridge for a week and turns almost any protein into a fast dinner. A bowl like this, mostly protein and vegetables, is a good example of finding a low-carb approach your gut can live with.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
