The weather here in the Bay Area this week feels like summer with the temperature in the high 70’s. When it’s that hot, I tend to want to cook some thing easy and quick to prepare. If you’re a big meat eater, this recipe’s for you! The steak requires little preparation and the sauce is made in a food processor or blender.
To describe this recipe it’s:
- Paleo, keto, and gluten-free
- Juicy and flavor-packed from the chimichurri sauce
- Refreshing and perfect for that summer BBQ!
- Pairs well with salad, roasted sweet potatoes. and/or cauliflower rice
Let the grill season commence!
Steak with Chimichurri Sauce
The easiest steak recipe with a refreshing and flavor-packed sauce
Equipment
- Grill pan or grill
Ingredients
- For the steak:
- 1 ½ pound skirt steak (or hanger steak)
- Sea salt, pepper and garlic powder to taste
- Avocado oil for greasing grill pan or grill
- For the chimichurri:
- 1 packed cup fresh cilantro
- 1 packed cup fresh parsley
- ½ cup extra virgin olive oil
- ¼ white onion minced
- Juice of 1 lime about 2 tablespoons
- ½ tsp coriander
- ½ tsp ground cumin
- ½ tsp fine sea salt
Instructions
- For the steak:
- Bring the steak to room temperature and season with salt, pepper, and garlic powder
- Heat grill pan or grill to medium high, and lightly grease with avocado oil.
- Grill meat on each side for 5 minutes for medium rare, depending on the thickness.
- Place the meat on a plate, cover with foil, and allow the meat to rest for 10 minutes.
- Cut the meat into thin slices against the grain. Serve with chimichurri sauce.
- For the chimichurri sauce:
- Combine all the ingredients in a food processor or blender and puree until smooth, then set aside.