Grilled Steak with Chimichurri Sauce

Makes 4 servings | Gluten free and dairy free 

Step 1

2 pounds grass-fed skirt or flank steak

Step 2

1 c. olive oil
½ c. balsamic or red wine vinegar
1 tsp dijon mustard
2 cloves garlic

Step 3

1 c. firmly packed parsley
3 garlic cloves
½ c. olive oil
2 Tbsp red wine vinegar
Salt and pepper to taste

Directions:

  1. Combine step 2 ingredients in a food processor, or if you don’t have a food processor chop garlic separately and whisk together with the other ingredients. Feel free to throw in some extra herbs from your garden.
  2. Place meat in glass dish or plastic bag and cover with half the marinade (save the remainder for the vegetable kabobs). Refrigerate for at least 2 hours.
  3. While the steak marinates, prepare the chimichurri sauce by combining all ingredients in step 3 in a food processor or whisk by hand.  
  4. After the steaks have sufficiently marinated it’s time to grill. Depending on the thickness of the cut, grill steaks for 2-3 minutes per side for medium-rare. Cook a few minutes longer for medium or medium-well keeping in mind that you don’t want to overcook grass-fed meat, be careful to not char the meat.
  5. When meat is done to your liking, cover and let rest for 15 minutes. This allows the meat to reabsorb its juices and also gives you a perfect amount of time to grill the vegetable kabobs.
  6. When ready to serve, cut steaks into 4-ounce servings and top each with one tablespoon of the chimchurri sauce. Save the extra sauce for a future meal. It tastes great on top of almost every protein.

 

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