Whole30 Steak with Chimichurri Sauce
Elevate your Whole30 dining experience with this flavorful steak recipe, paired with a vibrant chimichurri sauce that’s packed with fresh herbs and zesty aromatics. Perfectly seasoned ribeye steaks are seared to perfection in a hot skillet, creating a delicious crust and tender, juicy center. The homemade chimichurri sauce, featuring parsley, cilantro, garlic, and a splash of red wine vinegar, adds a burst of tangy freshness that complements the savory richness of the steak. Ready in under 30 minutes, this quick and nutrient-packed dish is ideal for a satisfying weeknight meal or an impressive dinner party centerpiece. Serve alongside roasted vegetables or crisp greens to keep your meal wholesome and Whole30-compliant while maintaining unbeatable flavor.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) ribeye steak (or steak of choice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup (packed) fresh parsley
- 1 cup (packed) fresh cilantro
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- 0.5 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 0.5 cup extra virgin olive oil
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Season each side of the steaks with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and drizzle with 2 tablespoons of olive oil. Rub the seasoning into the steaks and set aside while preparing the chimichurri sauce.
In a food processor or blender, combine the parsley, cilantro, garlic cloves, red wine vinegar, red pepper flakes, lemon juice, and a pinch of salt. Pulse until the mixture is finely chopped.
With the processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until the chimichurri sauce is well combined but still slightly chunky. Taste and adjust seasoning if necessary. Set aside.
Preheat a cast-iron skillet or grill pan over medium-high heat for 3-4 minutes, or until very hot.
Add the steaks to the skillet or grill pan and cook undisturbed for 4-5 minutes on the first side, depending on the thickness of the steak and desired doneness.
Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer for a more well-done steak.
Remove the steaks from the heat and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
Serve the steaks warm, topped generously with the chimichurri sauce. Pair with your favorite Whole30-compliant side dishes like roasted vegetables or a simple salad.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 884 mg | 19% | |
*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.
