LOW FODMAP STEAK WITH CHIMICHURRI Recipe

YIELD: 4 SERVINGS

If you haven’t tried flat iron steak before, now’s the time. It’s a shoulder cut, so it’s more economical
than popular cuts like ribeye, and but it’s still tender and flavorful. And the low-FODMAP chimichurri
sauce, made with parsley, cilantro, and garlic oil, is fabulous with grilled meat.

LOW FODMAP GRILLED STEAK WITH CHIMICHURRI Ingredients

• ¾ CUP (175 ML) HOMEMADE GARLIC OLIVE OIL
• 3 TABLESPOONS (45 ML) RICE WINE VINEGAR, DIVIDED
• 1 TEASPOON KOSHER SALT, DIVIDED
• 1 TEASPOON FRESHLY GROUND BLACK PEPPER, DIVIDED
• 1 POUND (455 G) FLAT IRON STEAKS
• 1 CUP (60 G) PACKED FRESH ITALIAN PARSLEY
• ¼ CUP (4 G) FRESH CILANTRO LEAVES
• 1 TABLESPOON (4 G) FRESH OREGANO, OR 1 TEASPOON DRIED

LOW FODMAP GRILLED STEAK WITH CHIMICHURRI Steps

1. Pour ¼ cup (60 ml) of the garlic oil into a large resealable plastic bag (refrigerate the remainder
   for later use in the chimichurri sauce).
2. Add 2 tablespoons (28 ml) of the rice wine vinegar, ½ teaspoon of kosher salt, and ½ teaspoon of
   black pepper.
3. Gently shake the bag to combine the ingredients.
4. Add the steaks to the bag and shake to coat the meat.
5. Marinate in the refrigerator for 2 to 4 hours.
6. Let the steaks come to room temperature (about 1 hour) before grilling.
7. Prepare the chimichurri sauce by finely chopping the parsley and cilantro in a food processor.
8. Transfer to a medium bowl and stir in the remaining ½ cup (120 ml) garlic oil,
   the remaining 1 tablespoon (15 ml) rice wine vinegar, the oregano, and the remaining ½ teaspoon
   kosher salt and ½ teaspoon black pepper.
9. Heat the grill to high.
10. Grill the steak fillets for 4 to 5 minutes per side until they reach an internal
    the temperature of 135°F (57°C) for medium rare.
11. Serve with the chimichurri sauce.