You’ve never had steak and onions with flavor like this before. All of a sudden, going low-carb got a whole lot easier with this mouthwatering, protein-rich recipe from Chef Robert Irvine.


  • 1 tbsp salt
  • 2 tbsp cumin
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp crushed red pepper
  • 2 tbsp Cajun seasoning
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 dash crushed red pepper
  • 3 garlic cloves
  • 1 cup grapeseed oil Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 2 tbsp water
  • 3 lb. flank steak
  • 1 Vidalia onion, cut into ½-inch rings
  • 2 tbsp grapeseed oil
  • salt and pepper
  • 12 lime wedges
  • 1/2 bunch cilantro


  1. Combine all dry rub ingredients in a mixing bowl.
  2. Place all chimichurri ingredients in a blender. Mix until almost smooth.
  3. Preheat the grill and rub the steak on both sides with the rub. Brush the onions with oil and season with salt and pepper. Place the steak on the grill and cook to desired doneness. Add onions when steak is almost done.
  4. Once done, let the steak rest while grilled onions are placed into a mixing bowl. Squeeze 6 of the lime wedges on top of the onions. Add half of the cilantro sprigs.
  5. Slice meat on a bias and arrange on a platter with onions on top. Drizzle with chimichurri; garnish with remaining cilantro and lime.
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