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Italian Chicken With Pepper
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Easy Italian Meatballs
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Flank Steak with Herbed Salsa
Lunch
⏲ ~8 min total · prep 4 · cook 4 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
The sirloin sits salted at room temperature while the broiler heats. Cold meat centers lag behind the seared outside, and a broiler works fast enough to punish that. Room-temperature steak cooks evenly to 130°F.
Set the oven rack so the steak sits 4 inches from the element. Too close and the surface chars before the center passes rare. Too far and you lose the browning that makes the sauce worthwhile.
The full 15 minutes softens the raw garlic and lets the oregano hydrate into the oil and vinegar. Taste it after the stand before adding salt. It should taste sharp and herbal, not harsh.
Toss the arugula, cucumber, and radishes with their pinch of salt, splash of vinegar, and drizzle of oil right before plating. Dressed arugula wilts within minutes. Salt pulls water from the cucumber and radish fast, so the timing matters.
Cut against the grain and lay the slices over each salad in a fan so the chimichurri runs between them. This is not a sauce for a light drizzle. A thick spoonful per plate is the intended portion.
Divide the dressed arugula among four plates, fan the sliced sirloin over each, and spoon the chimichurri on without restraint. At 3.0 net carbs a serving, this is a full lunch that leaves macro room for an afternoon snack. The peppery arugula and the vinegar in the sauce play off each other, so taste before reaching for extra salt. A few olives or a shaved Parmesan curl suit the plate if the day allows it.
Keep the parts apart: steak sliced in one container, chimichurri in a jar, greens undressed in a bag, all refrigerated for 3 to 4 days. Assembled salads weep and wilt by the next morning, so dress only what you eat. The chimichurri firms and dulls in the cold; 10 minutes at room temperature and a stir bring it back. Cooked steak freezes for 2 to 3 months, though the chimichurri is worth making fresh rather than freezing.
An instant-read thermometer through the side of the steak, reading 130°F after the flip side finishes. The 8-minute rest settles the juices and the temperature holds about there. By feel, medium-rare sirloin gives with gentle pressure but springs back.
Current guidance puts whole cuts of beef at 145°F with a rest for maximum safety, and 130°F is medium-rare by choice, which is how most steakhouse beef is served. The recipe states the target plainly so you can decide. If you want the higher number, broil 1 to 2 minutes longer per side.
Flank, skirt, or hanger steak all work under the broiler with shorter times, since they are thinner. Adjust by thermometer rather than the clock. Top sirloin's 1 1/2-inch thickness is what makes the 5-plus-5 minute schedule land medium-rare.
Yes, up to 3 or 4 days ahead in a jar in the fridge. The color dulls slightly and the flavor stays good. Let it come toward room temperature and stir before serving, since the oil solidifies when cold.
It usually means it did not get its 15-minute stand, and raw garlic is the culprit. Give it the time and taste again before changing anything. If it still bites hard, another tablespoon of olive oil rounds it out.
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