This chimichurri recipe is great over steak and is compliant with whole 30, paleo, AIP and gluten-free diets! Packed with vibrant flavors and hearty steak, this recipe will satisfy your cravings, while being a clean eating recipe.
If grilling the steak (indoor or outdoor): you'll first heat the grill and then add the steaks to a hot grill. It is best to allow the meat to come to room temperature on the counter before grilling. Season both sides with salt and your favorite seasoning. I use Trader Joe's 21 seasoning because it tastes great and doesn't contain any added fillers. I also add cayenne pepper to the steaks to give them a little kick. Cook and then flip and cook on the other side. The amount of time will vary depending on how you like your steak done.
If cooking the steak on the stove: it is best to allow the meat to come to room temperature on the counter before cooking. Season both sides with salt and your favorite seasoning. I use Trader Joe's 21 seasoning because it tastes great and doesn't contain any added fillers. I also add cayenne pepper to each side to give the steak a little kick.
Heat avocado oil in a large cast iron pan on medium-high heat. Once the oil is hot (shimmering), add the steak to the pan and cook for 3 minutes on each side. Use your meat thermometer to check the internal temp and adjust cook time according to how you like your steak done.
Then, remove steak from grill or stovetop and allow to rest for 5-10 minutes before slicing. This allows the juices to stay in the steak. If you cut it immediately then the steak will lose its juices and become dry.
After steak rests, slice into strips and top with chimichurri sauce.
*NOTE: A quick note for people that don't love the taste of vinegar. I would use 1 tbsp of vinegar if you don't care for vinegar flavor. If you like vinegar then use the full 2 tbsp.
Use the following temperatures to determine the doneness:
Rare: 130F - 140F
Medium Rare: 140F - 145F
Medium: 150F - 160F
Well Done: Over 160F
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