Chimichurri Marinated Steak

Paleo. AIP. Gluten Free. Dairy Free. Soy Free. Grain Free. Delicous!

If you are looking for a super easy dish that is packed with flavor this holiday weekend...look no further. This chimichurri marinated steak recipe will blow you away and is just one of the delicious dishes in our Spring Anti-Inflammatory Eating Plan eBook.

Spring and summer are bursting with fresh, anti-inflammatory herbs and this dish is the perfect vessel for them to shine! This recipe works for any cut of steak, so feel free to substitute your favorite.  I like to double or triple the chimichurri  sauce recipe and freeze it in 1 cup increments for easy defrosting later down the line. Just defrost in the fridge overnight. This chimichurri can be used with any other cut of meat of fish and tastes divine on grilled, steamed, or roasted vegetables  so experiment and have some fun with it!

Chimichurri Marinated Steak (PRINT RECIPE)
Serves 4

Ingredients:
1 ½ lbs grass-fed steak (skirt, flat iron, flank)
1 teaspoon salt
1 teaspoon pepper

Chimichurri:
¼ cup chopped fresh oregano leaves
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
¼ cup finely minced shallots
5 cloves garlic, chopped
½ teaspoon red pepper flakes
¼ cup red wine vinegar
1 cup olive oil

Directions:

1. To make chimichurri sauce, combine all ingredients in a bowl and mix well. 
2. Reserve 1/2-3/4 cup chimichurri in an airtight container and refrigerate until ready to use. (Bring back to room temperature before serving, about 30 minutes).
3. Place steak in a freezer bag with remaining cup chimichurri and marinate overnight or up to 24 hours.
4. Preheat grill or grill pan over medium-high heat.
5. Scrape marinade off meat and season with salt and pepper.
6. Grill steak until medium rare, 4-7 minutes per side depending on the cut and size of your steaks.
7. Let steak rest for 5 minutes after grilling, then cut against the grain into ½ inch thick slices.
8. Serve with reserved chimichurri as a sauce. 

I like to pair this dish with some roasted potatoes or celery root fries (recipe included in our Spring Anti-Inflammatory eBook) and some steamed or grilled asparagus. But you can also go more traditional and serve this with rice, beans and a veggie of choice.  Either way this dish is a winner!

Enjoy & Happy Memorial Day Everyone!
​~Billie