Chimichurri Flank Steak with Pomegranate Seeds

Looking for a main course to serve at your next dinner party? This is the dish! It's perfect for anyone following a paleo or whole30 diet and brings big bold flavours to your palate. This steak is so easy to make and everyone will be impressed with your mad home cooking skills. 

Wine Pairing Suggestions: California Cabernet Blend, Bordeaux or Malbec.


  • 1 pound of flank steak 
  • 1/2 cup of extra virgin olive oil 
  • 1/2 cup of red wine vinegar 
  • 1 shallot, chopped
  • 1/2 cup of Bragg liquid aminos (or 1/4 cup of tamari) 
  • 2 tablespoons of fresh lime juice
  • 1 cup of fresh cilantro, chopped 
  • 1 cup of fresh flat-leaf parsley, chopped
  • 3 tablespoons of minced garlic
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of cumin
  • 1/2 cup of fresh pomegranate seeds
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of red pepper flakes
  • 1/2 teaspoon of cracked black pepper 


  1. In a large ziplock bag, add the following ingredients: 1/4 cup of olive oil, Bragg, 1 tablespoon of lime juice, garlic, cilantro, salt, pepper and red pepper flakes. Shake well
  2. Add the flank steak to the bag and place in the fridge overnight 
  3. Prior to cooking the steak in your cast-iron, make the chimichurri sauce. In a food processor, add the parsley, olive oil, vinegar, lime juice, shallot, coriander, cilantro, cumin, and salt and blend until smooth 
  4. Place flank steak in cast-iron pan and grill for about 4 minutes per side
  5. Remove the steak and let rest in aluminum foil 
  6. Thinly slice and garnish with chimichurri sauce and pomegranate seeds