This steak and sauce recipe has not only been a client favourite, but is super easy to make and is so dang delicious! If you haven’t heard of or tried chimichurri before, now is the time. The Argentinian spices bring a serious party to your mouth and can dress up any meal!
Picture Credit: Slender Kitchen
For the steak:
1 lb of grass fed ribeye
1 tbsp avocado oil
1 tbsp grass fed butter
1 tsp red wine vinegar
Chimichurri ingredients:
1/2 cup cup Italian parsley
3/4 cup cilantro
3 cloves of garlic
1 tbsp of apple cider vinegar
1/2 cup of good EVOO
1 tsp paprika
1 tsp crushed red pepper
salt and pepper
Directions:
Let your ribeye sit on the counter for 25- 30 minutes. Use the flat size of a tenderizer to evenly flatten the steak (about 1 in thick) and season with salt and pepper. While your steak is getting to room temperature, turn your oven to 350 degrees and stick an oven safe pan in while preheating.
While the oven is preheating, grab all of the chimichurri ingredients and use the “chop” setting in a food processor until semi smooth. It will last about 2 weeks in the fridge.
Once done preheating, take out the pan (with oven mitts!) and turn on the stove to a medium heat. Add 1 tbsp of butter and/or avocado oil. Sear for one minute on each side, then place in the oven. Take out after 6 – 7 minutes. Let rest for 5 minutes before slicing. Pair with roasted brussels sprouts or mashed sweet potatoes.
