Perfect low FODMAP Chimichurri flank steak

20 Minutes prep time • 3.5 hours cook time (smoker) • or 20 minutes cook time (grill) • Gluten-free • Low FODMAP • Serves 6 • This amazing, tender steak is perfect for steak tacos, steak salad, or just plain steak and potatoes! The marinade (and marinating overnight) is key to the flavor and the long, slow cook time is key to the tenderness but you can also grill this steak on a standard grill and it will be delicious!

INGREDIENTS:

1.5-pound flank steak (grass-fed, organic)

3/8 cup red wine or sherry

3/8 cup garlic-infused olive oil

1 1/2 teaspoon black pepper

1 1/2 teaspoon kosher salt

1/4 cup gluten-free low sodium soy sauce

1/4 cup Worcestershire sauce

Juice of 3 whole limes

CHIMICHURRI INGREDIENTS:

1 1/2 bunches cilantro, finely chopped

1 1/8 cup garlic-infused olive oil

3/8 cup red wine vinegar

Juice of 1 1/2 limes

1 1/2 tablespoons chopped green onion (green part only)

1 1/2 teaspoons black pepper

3/4 teaspoon kosher salt

DIRECTIONS:

In a mason jar or bowl, combine red wine or sherry, olive oil, black pepper, salt, soy sauce, Worcestershire sauce, and lime juice. Shake to mix and then pour it in a Ziploc bag with the meat. Remove as much air from the bag as possible. Refrigerate for 8 or more hours.

SMOKER DIRECTIONS:

Set your smoker temperature to 225°F and preheat, lid closed for 15 minutes.

Smoke for 3 hours at 225°F then pull the steak off the grill, wrap it in foil, and let it sit for 10-15 minutes.

Increase the temperature on the smoker to 450°F (high) and allow the grill to preheat.

Once your grill is hot enough, transfer the steak back to the smoker. Grill it for about 2 minutes per side to sear it and get some nice char and grill marks.

Cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide.

GRILL DIRECTIONS:

Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. 

Remove the steak from the marinade and place it on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover with a foil “hat” and cook a few minutes more until done to your liking (120 to 125°F for rare, 130-140°F for medium-rare, and 145°F for medium).

When the steak has cooked to your preferred level of doneness, remove it from the grill and place it on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

Cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. Serve with chimichurri sauce and a side salad such as our simple gem salad.

CHIMICHURRI DIRECTIONS:

Combine cilantro, garlic-infused olive oil, red wine vinegar, lime juice, green onion, pepper, and salt in a blender and pulse until combined.

Original recipe inspired by Traeger Grills

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