Chimichurri Steak
Difficulty : Super easy
Preparation time:
5m
Cooking time:
8m
If you’re looking for an easy way to add a lot of flavour to steaks, chops, or fish, chimichurri sauce is an excellent choice. It comes together in a flash and gives a flavour profile that is hard to find elsewhere.
The recipe makes enough sauce for at least 2 portions so use the leftover sauce on eggs or fish, or even as a marinade for meat. It will last for a week or two in the fridge.
Ingredients
For 1 people (
)
Recipe
- 2 Garlic clove(s)
- 0.5 Lemon
- 1 Sirloin Steak
- 2.5 tablespoon(s) Olive Oil
- 1 bunch Fresh parsley
- 0.5 teaspoon(s) Dried chilli flakes
- Black Pepper
- Sea Salt
- 1 tablespoon(s) Red Wine Vinegar
- 0.5 teaspoon(s) Dried Oregano
Nutritional Facts (per serving)
- Kcal: 342 kcal
- Carbs: 3g
- Fat: 22g
- Saturated fat (g): 4g
- Proteins: 33g
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Directions
- In a food processor, blend the parsley, garlic, oregano, olive oil, red wine vinegar and the lemon juice until smooth. Stir in the chilli flakes. Season with sea salt and freshly ground black pepper.
- Heat a grill pan or frying pan over a high heat. Season the steak with sea salt and freshly ground black pepper and rub with 1 tablespoon of olive oil.
- Grill the steak until desired doneness, or roughly 2 minutes per side for medium rare. When the steak is done, leave to rest for a few minutes on a plate.
- Drizzle them with the chimichurri sauce and serve immediately.
- Serve a simple green salad or some sweet potato or parsnip chips on the side.
Tags:
chimichurri sauce, paleo steak , paleo dinner
