Cold Sliced Steak with Chimichurri Sauce

Why This Works for Intermittent Fasting

Cold sliced steak is one of the most practical high-protein lunches you can put together. It travels well, requires no reheating, and keeps you full for hours — exactly what you need in a compressed eating window. Paired with chimichurri (a herb, garlic, and olive oil sauce from Argentina), you get fat from the oil plus a flavour hit that makes this feel like a restaurant meal with almost no effort. Both 16:8 and OMAD protocols benefit from lunches like this: filling, nutrient-dense, and free of anything that will spike insulin.

Ingredients

For the steak:

• 400g (14 oz) sirloin or flank steak, at room temperature
• 1 tbsp olive oil
• Salt and black pepper to taste

For the chimichurri:

• 1 large handful flat-leaf parsley (about 30g), finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp chilli flakes (adjust to taste)
• 4 tbsp olive oil (extra virgin)
• 2 tbsp red wine vinegar
• 1/2 tsp sea salt
• Freshly ground black pepper

To serve:

• Handful of rocket (arugula)
• 4–6 thin slices of avocado (optional)

Instructions

1. Bring steak to temperature. Remove steak from the fridge 20 minutes before cooking. Season generously with salt and black pepper on both sides.

2. Make the chimichurri. Combine the parsley, garlic, oregano, chilli flakes, olive oil, red wine vinegar, salt, and pepper in a small bowl. Stir well and set aside for at least 10 minutes to allow the flavours to meld. The chimichurri can be made up to 24 hours ahead and stored in the fridge.

3. Sear the steak. Heat a heavy pan (cast iron if you have it) over high heat until very hot. Add the olive oil. Sear the steak 2–3 minutes per side for medium-rare (adjust for your preferred doneness). A flank steak needs 2 minutes per side; sirloin needs 2–3 minutes per side at 2.5 cm (1 inch) thick.

4. Rest the steak. Transfer to a plate and rest for 5 minutes. This is essential — cutting immediately loses the juices.

5. Slice thinly. Cut the steak against the grain in thin slices, 3–5mm thick. This is especially important with flank steak to ensure tenderness.

6. Chill (optional but recommended). For true "cold steak," arrange slices on a plate and refrigerate for 30–60 minutes. The texture changes pleasantly as it cools and the fat firms slightly.

7. Assemble and serve. Arrange the steak slices on a bed of rocket. Spoon chimichurri generously over the top. Add avocado slices alongside if using. Drizzle any remaining chimichurri over the plate.

Nutrition Per Serving

Values are approximate and vary with cut of steak and exact quantities.

Fasting Compatibility

Works perfectly for 16:8, 18:6, and OMAD protocols. The high protein (38g) and fat content provide sustained satiety for 4–6 hours, making this an ideal first meal after a long fast. Because it contains essentially no carbohydrates, it won't push you out of fat-burning mode during your eating window.

Related Recipes

• Steak salad with rocket, parmesan, and olive oil
• Thai beef salad with lime, chilli, and herbs
• Warm beef and mushroom salad

This recipe is for informational purposes only and is not medical advice.