Low Sodium Churrasco
Elevate your grilling game with this irresistible Low Sodium Churrasco recipe that balances bold flavors with heart-healthy considerations. Perfect for health-conscious meat lovers, this dish features tender, marinated flank steak infused with a vibrant blend of lime juice, fresh oregano, garlic, and spices like cumin, paprika, and red pepper flakes—all without excess salt. The shallow cuts on the steak allow the marinade to penetrate deeply, ensuring each bite bursts with zesty, smoky goodness. Quick to prepare and grill, this crowd-pleaser is ideal for casual cookouts or family dinners. Sliced thinly against the grain for maximum tenderness, it pairs beautifully with grilled vegetables or a crisp green salad. Low-sodium, big flavor, and grill-ready—this churrasco is a game-changer!
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 3 cloves Garlic, minced
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Lime zest
- 2 tablespoons Fresh oregano, chopped
- 1 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes
Instructions
Place the flank steak on a clean cutting board. With a sharp knife, make shallow diagonal cuts on both sides of the steak to allow the marinade to penetrate better.
In a medium bowl, combine minced garlic, olive oil, lime juice, lime zest, chopped fresh oregano, ground black pepper, cumin, paprika, and red pepper flakes. Mix well to create the marinade.
Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated on both sides. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
Preheat your grill to medium-high heat. Remove the steak from the refrigerator and let it sit at room temperature while the grill heats up, about 20 minutes.
Lightly oil the grill grates using a paper towel dipped in olive oil to prevent sticking.
Place the marinated flank steak on the grill and cook for 6-8 minutes per side, depending on the thickness of the steak and desired level of doneness. Use a meat thermometer to check that the internal temperature reaches 135°F for medium-rare or 145°F for medium.
Once cooked to your liking, remove the steak from the grill and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to maximize tenderness. Serve immediately with your choice of sides such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.7 g | ||
| Protein | 266.4 g | 533% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 181 mg | 14% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
