Paleo Steak with Chimichurri Sauce
Elevate your steak night with this mouthwatering Paleo Steak with Chimichurri Sauce, a vibrant and healthy dish that's perfect for a quick weeknight dinner or an indulgent weekend treat. Featuring perfectly grilled steak—be it ribeye, sirloin, or your favorite cut—seasoned simply with olive oil, salt, and pepper, this recipe lets the quality of the meat truly shine. The star of the dish is the fresh, zesty chimichurri sauce, bursting with the bold flavors of parsley, cilantro, oregano, garlic, and red chili flakes, blended with a splash of red wine vinegar and lemon juice for a tangy finish. Ready in just 30 minutes, this paleo-friendly recipe caters to health-conscious food lovers while delivering restaurant-quality taste. Serve your steak with a generous drizzle of chimichurri and savor a meal packed with flavor, nutrients, and wholesome ingredients. Perfect for grilling enthusiasts and anyone seeking a quick and delicious low-carb dinner idea!
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Recipe Information
Ingredients
- 2 lbs Steak (ribeye, sirloin, or your preferred cut)
- 3 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Fresh flat-leaf parsley
- 1 cup Fresh cilantro
- 2 tbsp Fresh oregano leaves
- 3 Garlic cloves
- 2 tbsp Red wine vinegar
- 0.5 tsp Red chili flakes
- 1 tbsp Freshly squeezed lemon juice
- 0.5 cup Extra-virgin olive oil (for chimichurri sauce)
Instructions
Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before cooking. Pat it dry with paper towels.
Brush the steak with 2 tablespoons of olive oil and season generously on both sides with salt and black pepper.
Preheat a grill or grill pan over medium-high heat. While the grill heats, prepare the chimichurri sauce.
To make the chimichurri sauce, combine parsley, cilantro, oregano, garlic cloves, red wine vinegar, red chili flakes, lemon juice, and 0.5 cups of extra-virgin olive oil in a food processor or blender.
Pulse the ingredients until finely chopped, but not pureed. Transfer the sauce to a bowl and set aside.
Once the grill is hot, place the steak on the grates. Cook for 4-6 minutes on each side for medium-rare, or until desired doneness is reached.
Remove the steak from the grill and let it rest for 5-7 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve with a generous drizzle of chimichurri sauce. Enjoy your Paleo-friendly, nutrient-packed meal!
Nutrition Facts
Calories |
4574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.1 g | 486% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 0.7 g | ||
| Protein | 284.8 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
