Main meal

Beef flap steak with chimichurri

Name: Beef flap steak with chimichurri
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb Beef flap steak; Flat-leaf parsley, a large bunch; 2½ tbsp Red wine vinegar; 4 Garlic cloves; 6 tbsp Olive oil; Dried oregano, a teaspoon; Sea salt, to taste

Flap steak costs a third of what a ribeye does and has more flavor, and carving it across the grain is the entire trick to it not being chewy.

2gnet carbs

36gfat

37gprotein

480kcal

Per serving25 minServes 4

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Ingredients

For the whole dish · serves 4

Beef flap steak1½ lb
Flat-leaf parsleya large bunch
Red wine vinegar2½ tbsp
Garlic cloves4
Olive oil6 tbsp
Dried oreganoa teaspoon
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Shaved asparagus salad with lemon and pecorino

+3g net · 140 kcal · 10 min · together 5g net, 620 kcal

Method

6 steps · 25 minutes

Make the chimichurri first so it has time to sit: chop the parsley and garlic finely, then stir in the oregano, vinegar, oil and salt. Chop it by hand — a processor turns it to sludge.
Take the steak out of the fridge 30 minutes ahead and salt it heavily.
Sear it in a dry, very hot pan for 3 minutes a side for medium-rare. It is thin, and thick-cut timings will ruin it.
Rest it 10 minutes, which is not optional for this cut — carved straight away it bleeds out and toughens.
Find the direction the muscle fibers run and slice firmly across them at an angle.
Spoon the chimichurri over the sliced meat rather than serving it alongside.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.