Flank Steak with Keto Chimichurri Sauce

Keto, Paleo Friendly

I was first introduced to this recipe by my dear friend Maritza, while taking a psychosomatic certification course in Costa Rica, at Heaven and Earth Sanctuary. My taste buds found Heaven on Earth!


1 1/2 pounds flank steak or Lomo de aguja cut of steak, as we call it in Costa Rica


1 1/2 cup blended papaya fruit (the enzymes help tenderize the meat)

1 teaspoon sea salt

Additional Seasoning for meat when you cook it

1 Tbsp dried rosemary (either powdered or dried leaves)

1 clove minces garlic

Chimichurri Sauce

1/2 cup freshly chopped cilantro

1/2 cup freshly chopped parsley

1 Tbsp dry oregano

1/2 yellow onion, diced

1 large medium firm avocado sliced chopped into ¼ inch pieces

1 teaspoon sea salt, or to taste

1/4 teaspoon pepper, or to taste

1 tablespoon garlic

1/2 teaspoon crushed red pepper flakes (optional)

1/3 cup olive oil plus ¼ cup (keep them separated)

2 tablespoons red wine vinegar or apple cider vinegar

Cook with avocado oil as needed, not olive oil



  1. Stir or whisk together marinade ingredients. Place steak in a large glass or metal container. Pour papaya marinade on top. Seal lid and chill for 2 hours minimum, overnight is best.
  2. Combine all chimichurri ingredients, Except Avocados, in a blender or food processor, and pulse until smooth. Add avocados after blending is complete along with the extra ¼ olive oil as needed.
  3. Wipe off papaya from steak. If you leave a little bit, there’s no harm.
  4. Preheat an oiled skillet (I use avocado oil) or grill to medium-high heat. Add the rosemary and garlic. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
  5. Thinly slice steak across the grain and serve with chimichurri sauce on top. You can also serve the sauce on the side and allow guests to serve themselves.

Bon Appetit!