One of my favorite meals is charbroiled steak, cooked rare (because there is no other way to eat a steak) alongside this incredible chimichurri. This Whole30 Spicy Steak Chimichurri is such a fantastic dish that not only looks beautiful – it tastes beautiful, too! It’s spicy, acidic and pairs perfectly over steak … some veggies … roasted potatoes … the list goes on and on. I love to serve this with my Velvety Fondant Potatoes.
How I like to prepare the perfect Whole30 steak.
I typically sous-vide our steaks first before searing them on the grill. Sous-vide is a cooking method that involves cooking food slowly in hot, circulating water. It’s foolproof because you can cook to your desired temperature and not have to worry about overcooking. (Most sous-vide systems connect to your phone via Bluetooth so you’re in total control.)
Sometimes I like to add a little olive oil, salt and pepper to the bag. Add extra flavor by crushing some garlic cloves and adding sprigs of thyme. Once the steak is cooked to your desired temperature, fire up the grill and add those beautiful grill marks to achieve maximum flavor.
I use Joule Sous Vide by Chef Steps linked here.
For the Steak:
- 3-4 boneless ribeyes or New York strip steaks 8-12 ounces each
- salt and pepper to taste
For the Chimichurri:
- ½ cup parsley leaves, packed
- 4 garlic cloves
- 2 red chili peppers remove seeds
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- ½ teaspoon coarse salt less if using finer salt
- ¼ teaspoon fresh cracked pepper
- Prepare the steak20 minutes prior to cooking, remove steaks from refrigerator and let sit, covered, at room temperature.
- Preheat grill or greased cast-iron pan to medium high heat. Liberally season steak with salt and pepper. Move steak to the grill or cast-iron pan and grill until slightly charred (about 4-5 minutes). Flip steaks and grill for another 3-5 minutes until medium-rare (an internal temp of 135°F). Adjust as needed to desired doneness.
- Transfer steaks to cutting board and let rest for 5 minutes before slicing.
- Prepare the chimichurriFinely chop parsley leaves, garlic cloves and red chili and place in a small bowl. Add olive oil, red wine vinegar, dried oregano, salt and pepper and stir until well combined. Drizzle over sliced steak.
Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!