Low Sodium Steak with Chimichurri Sauce
Savor the bold, herby flavors of this Low Sodium Steak with Chimichurri Sauce, a recipe that strikes the perfect balance between indulgence and health-conscious dining. Featuring tender, perfectly seared ribeye or sirloin steak seasoned with a fragrant blend of garlic powder, onion powder, and cracked black pepper, this dish skips the extra salt without skimping on flavor. The vibrant, homemade chimichurri sauce—bursting with fresh parsley, cilantro, oregano, and a zesty kick of red wine vinegar and lemon juice—takes the steak to the next level. Ready in just 25 minutes, this low sodium recipe is perfect for quick weeknight meals or special occasions. Serve these juicy steaks drizzled with the tangy herb sauce for a crowd-pleasing meal that’s both heart-smart and palate-pleasing.
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) Ribeye or sirloin steak
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Cracked black pepper
- 3 tablespoons Red wine vinegar
- 0.5 cup Fresh parsley (finely chopped)
- 0.25 cup Fresh cilantro (finely chopped)
- 1 teaspoon Fresh oregano (finely chopped, or 1 tsp dried)
- 2 cloves Fresh garlic (minced)
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Water (to dilute sauce, if needed)
Instructions
Pat the steaks dry with a paper towel and rub both sides with 1 tablespoon of olive oil.
In a small bowl, mix together garlic powder, onion powder, and black pepper. Generously coat the steaks with this seasoning blend on both sides.
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
When the pan is hot, sear the steaks for 3-4 minutes on each side for medium-rare (cook longer for desired doneness). Remove steaks from the heat and let them rest for 5 minutes under a tent of foil to retain their juices.
While the steaks rest, prepare the chimichurri sauce. In a small bowl, whisk together red wine vinegar, parsley, cilantro, oregano, minced garlic, crushed red pepper flakes, lemon juice, and the remaining olive oil.
If the chimichurri sauce is too thick, add 1 tablespoon of water to thin it slightly. Taste and adjust seasoning with more black pepper if needed.
Slice the rested steaks against the grain and serve with the chimichurri sauce drizzled on top or on the side.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 2.1 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 392 mg | 30% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2447 mg | 52% | |
*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.
