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The Ketogenic Cookbook Recipe Feature: Chimichurri Flank Steak

Posted on August 04, 2015 by Alyssa Cassidy

We've been drooling over the recipes in the newest bestseller from author Jimmy Moore and Maria Emmerich's new Ketogenic Cookbook and they were kind enough to let us share a preview of what you'll find inside this amazing new guide. This cookbook contains a huge variety with over 150 recipes, meal plans for specific conditions, and nearly 400 pages of high fat, low carb goodness. Check out this awesome flank steak marinade for a taste of the Ketogenic Cookbook. 


The Ketogenic Cookbook Recipe Feature: Chimichurri Flank Steak


Prep time: 15 minutes, plus 2 hours to marinate and 45 minutes to rest

Cook time: 8 minutes

Yield: 6 servings


  • 1½ pounds flank steak

For the marinade:

  • ¼ cup MCT oil
  • 2 cloves garlic, minced
  • 2 tablespoons fine sea salt
  • 1 tablespoon fresh ground black pepper
  • 1 teaspoon ground dried oregano
  • 1 teaspoon ground dried thyme 
  • MCT oil, for greasing the grill
  • ¾ cup Fat-Burning Chimichurri Sauce for serving (see below)
  • 6 lime wedges, for serving

 For the Chimichurri Sauce recipe, see below the cooking instructions.

  1. Place two layers of plastic wrap on a large surface and place the flank steak on it. Cover the steak with additional plastic wrap. Using a mallet, pound the flank steak until it is ¼ inch thick. You may want to flip the meat to pound everything evenly.
  2. Mix the marinade ingredients together in a large, deep bowl. Place the flattened flank steak in the bowl, turning it to coat, and let marinate for 2 hours or overnight in the fridge.
  3. About 45 minutes before you’re ready to cook the flank steak, remove it from the marinade, season it with the salt and pepper, and allow it to come to room temperature.
  4. Preheat a grill to medium-high heat. Brush the grill rack with oil. Grill the steaks to desired doneness, 3 to 4 minutes per side for medium-rare, turning the steaks a quarter turn after 1½ minutes to form crisscross grill marks, if desired. Transfer the steak to a cutting board and let rest for 5 to 8 minutes.
  5. Thinly slice the steaks across the grain. Transfer to a platter and serve with the chimichurri sauce and lime wedges to add a little acidity and balance the flavors.

Nutritional Info (per serving)

Calories 391  

Fat 27.5 g       63%

protein31.7 g   32%

carbs 2.8 g     3%      

fiber 0.6 g



Fat-burning Chimichurri Sauce

Prep time: 5 minutes, plus 1 hour to set

Yield: 2 cups (about 2 tablespoons per serving)

Sauces and salad dressings are an easy and tasty way to turn a “low-carb” meal into a “ketogenic” one by adding healthy and flavorful fats. A steak on its own would not have enough fat to constitute a ketogenic dinner, but adding a flavorful, high-fat sauce transforms it into a satisfying ketogenic meal. This herb-infused, garlicky sauce from Argentina is great to serve not only with steak but also with chicken, fish, or seafood. It also makes a great sauce for zucchini noodles.

  • 1 head roasted garlic (see page 46) or 3 cloves raw garlic, peeled
  • 1 packed cup fresh flat-leaf parsley
  • ½ cup MCT oil
  • ⅓ cup coconut vinegar
  • ¼ packed cup fresh cilantro
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon fine sea salt
  1. Squeeze the roasted garlic cloves from the head into a food processor (or place the raw garlic cloves in the food processor). Add the rest of the ingredients and puree until smooth. Transfer to a serving bowl.
  2. Cover and let stand at room temperature for up to an hour to allow the flavors to meld. Store in an airtight container in the refrigerator for up to 2 weeks.

Nutritional Info (per serving)

Calories 67    

Fat 7.1 g         95%   

Protein 0.2 g  1%     

Carbs 0.5 g     3%     

Fiber 0 g



Posted in fat, keto, ketogenic, lchf, paleo, recipe



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