Chimichurri Steak

Chimichurri Steak

Bring rich, South American-inspired steakhouse flavor home with this juicy low-FODMAP chimichurri steak that is 100% SIBO-friendly. Tender sirloin or flank steak is seared in garlic-infused olive oil to create a savory crust, then topped with a vibrant green chimichurri made from fresh parsley, cilantro, chives, red wine vinegar, lemon juice, and extra-virgin olive oil. Sliced against the grain, this 2-serving dish offers a mouthwatering blend of rich, sizzled beef and bright, zesty herbs in every single bite.

Designed to let you savor bold gourmet meals without digestive distress, this gluten-free and dairy-free steak dinnerreplaces classic high-FODMAP raw garlic and onions with fresh chives and fructan-free garlic-infused olive oil. By combining clean, high-protein beef with heart-healthy fats and fresh green herbs, you get a restaurant-worthy entree completely free of bloating, gas, or IBS flare-ups. It is an outstanding choice for anyone following a strict SIBO meal plan, managing food sensitivities, or cooking a quick date-night meal.

Yield 2
Serving Size ½ of recipe
Servings 2
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes (includes resting time)

Estimated Nutrition

  • Calories: 360 kcal

  • Total Fat: 24g

    • Saturated Fat: 5g

    • Trans Fat: 0g

  • Cholesterol: 80mg

  • Sodium: 340mg

  • Total Carbohydrates: 2g

    • Dietary Fiber: 0.5g

    • Sugars: 0.5g

  • Protein: 33g

Ingredients

            Steak

  • 10 oz. Sirloin or Flank Steak
  • 1 tsp. Garlic-infused Olive Oil
  • Salt and Black Pepper, to taste

            Chimichurri

  • ¼ Cup Finely Chopped Fresh Parsley
  • 2 tbsps. Finely Chopped Fresh Cilantro
  • 1 tbsp. Finely Chopped Fresh Chives
  • 1 tbsp. Red Wine Vinegar
  • 1 tbsp. Fresh Lemon Juice
  • 2 tbsps. Extra-virgin Olive Oil
  • ¼ tsp. Smoked Paprika
  • Salt and Black Pepper, to taste

Preparation

Step 1

Remove the steak from the refrigerator approximately 15–20 minutes before cooking.

Step 2

Pat the steak dry and season both sides with salt and pepper.

Step 3

Heat the garlic-infused olive oil in a large skillet over medium-high heat.

Step 4

Add the steak and cook to your preferred doneness, approximately 3–5 minutes per side depending on thickness.

Step 5

Transfer the steak to a cutting board and allow it to rest for 5–10 minutes.

Step 6

While the steak rests, combine the parsley, cilantro, chives, red wine vinegar, lemon juice, olive oil, smoked paprika, salt, and pepper.

Step 7

Slice the steak against the grain.

Step 8

Spoon the chimichurri over the steak before serving.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
Download Get Weekly Recipe Updates
Top Arrow