We all know what steak tastes like – it’s great, isn’t it? -, but have you ever had Chimichurri sauce to accompany your protein slice? If not, then now is the time to try out this recipe, you can even make it for dinner tonight. In just half an hour you will enjoy fine dining in the comfort of your own home, without spending loads on an exquisite meal dining out.
So what is Chimichurri and why can’t you live without it? Well, for starters, it is an uncooked sauce which leaves all the beneficial nutrients in place. It originated in Argentina and you can make it both red or green, depending on your mood and what you have on hand. In Uruguay they add red pepper flakes in the sauce, just as we are suggesting here; if you like spicy foods we wholeheartedly recommend not skipping this ingredient. However, if you’re following an autoimmune protocol or just don’t handle spice well, go ahead and leave it out. It is neither a marinade, nor a pesto. It is Chimichurri, plain and simple. And it is meant to be served with grilled meat.
If it turns out that you absolutely love Chimichurri sauce, and we know you will, then you can try it with chicken meatballs too. While you have the grill fired up, we suggest adding some zesty sweet potatoes to round out the meal with some tempting complex carbohydrates, and a green salad to complement the meal too. Adding a big bunch of parsley and cilantro to your life has never tasted so good!
Chimichurri Steaks Recipe
Protein: 28g / %
Carbs: 5g / %
Fat: 98g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 skirt steaks
- Sea Salt and freshly ground black pepper
Chimichurri Sauce Ingredients
- 1/2 cup fresh parsley, minced
- 1/2 cup fresh cilantro, minced
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 4 to 5 garlic cloves, minced
- 2 green onions, sliced
- 1 tbsp. dried oregano, minced
- 1/2 tsp. red pepper flakes
- 1 tbsp. fresh lemon juice
- Sea salt and freshly ground black pepper
- Place all the ingredients for the Chimichurri sauce in a food processor, season with salt and pepper to taste, and pulse until smooth.
- Preheat Grill to medium-high heat.
- Season the steaks generously to taste with sea salt and freshly ground black pepper.
- Grill the steaks 3 to 4 minutes per side, or to desired doneness.
- Let the steak rest 2 to 3 minutes, and serve with the chimichurri sauce.