Being on a restricted diet for health reasons can sometimes make you feel left out, or that there aren’t any delicious food options to enjoy. This recipe republished from my new book, The Complete Acid Reflux Diet Plan, Easy Meal Plans and Recipes to Heal GERD and LPR, shows you that this is far from being true.
Chimichurri is a fresh, uncooked sauce that is typically used on top of grilled meats. It originated in Argentina and Uruguay, and it’s typically heavy on herbs and aromatics like parley and garlic.
Since garlic is one of the common acid reflux triggers, we had to take it out from this recipe. I often need to eliminate garlic (and onion) from my patients’s plans because they are common triggers for digestive problems. Sometimes, my patients react to them based on their food sensitivity test result. It’s amazing how much people love their garlic! It doesn’t matter whether they identify as originally Italian, Indian, Middle Eastern, or South American! Garlic is just that popular in all these cuisines!
While it seems sad to give it up for a short period of time, most people on the right gut healing protocol are able to bring it back to their diet later on without any problems. YAY for healing and for getting to the root of the problem so we can fix it once and for all! Until that point, it’s SUPER important for me to help my patients (and readers) cook meals that taste good.
If you have acid reflux, heartburn, GERD, and LPR and want many more healing recipes like this, get the full book, The Complete Acid Reflux Diet Plan, on Amazon here.
Learn how to identify the REAL causes of your gut problems.
This is also a low FODMAPs recipe. If you’re following a food sensitivity MRT-LEAP plan, see my instructions for modifying the recipe below.
Flank Steak with Chimichurri Sauce Recipe
Serve with steamed veggies or salad. If you have the book, it pairs nicely with these recipes: butternut squash risotto, artichoke puree, or the chopped kale salad.
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt, divided
- 1 (12-ounce) flank steak
- 3 tablespoons olive oil, divided
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Grated zest of 1/2 lime
- In a small bowl, stir together the oregano, cumin, and 1⁄4 teaspoon of salt. Sprinkle evenly all over the flank steak.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until it shimmers.
- Add the flank steak and cook for 2 to 3 minutes per side.
- Reduce the heat to low. Continue cooking until the steak it reaches 135°F for medium-rare, about 5 minutes more.
- Meanwhile, in a blender or food processor, combine the remaining 2 tablespoons of oil, parsley, cilantro, lime zest, and remaining 1⁄4 teaspoon of sea salt. Pulse 20 times, or until it is well combined.
- Slice the flank steak thinly slices against the grain. Serve with the chimichurri.
MRT-LEAP Food Sensitivity Recipe Modification
All ingredients in the recipe are tested on the MRT food sensitivity test, except for the cilantro. Remove it in the first phases and add more parsley or basil instead. You may also use basil if parsley is one of your reactive foods. Use lemon instead of lime if needed, and you may adjust the other spices. You can also use it with other proteins and grilled or roasted veggies.
Make Ahead Instructions
Need to make this in advance? No problem. Marinate the flank steak and make the chimichurri sauce in advance. You can even double the sauce and use it with other dishes. It takes about 15 minutes to cook the steak, so it shouldn’t be too bad for a last-minute meal.
The Complete Acid Reflux Diet Plan
Want more recipes to heal acid reflux, heartburn, GERD, and LPR? Get the full book on Amazon here.