I try to minimize the amount of meat that I eat, but when I do eat meat, I choose high quality cuts, like 100% grass-fed beef. After creating my Carrot Top & Parsley Chimichurri Sauce, I decided that this cut of beef we had in the freezer was the perfect candidate to marinade. It was a slightly tougher cut of meat (unfortunately when you have someone else shopping for you, they pick out whatever they think is best…), so thin slices were going to be the reality. This marinade can work on really anything, but for this recipe, choose your favorite cut of beef, and enjoy!
Chimichurri Grass-Fed Steak (Gluten-Free, Dairy-Free)
Serves 8-10
1-1.5 lbs of your favorite cut of beef
3/4 cup Carrot Top & Parsley Chimichurri Sauce
1 tbsp extra virgin olive oil
Add the extra virgin olive oil to a saute pan. Sear the steak in the pan on medium high heat for 2-3 mins per side to get some browning. Then either remove the meat from the pan and place on a sheet pan lined with parchment paper OR if you used an oven-safe saute pan, you can place the pan directly in the oven. Cook at 450°F for 4-6 mins per side, depending on thickness and preferred temperature. Remove the steak from the oven and pan, and allow it to rest for about 10 mins. Slice into strips and serve about 3 oz. per person. You can also drizzle more Chimichurri sauce over the slices for added flavor, though note that it will be a more grassy flavor than the cooked sauce.
Recent Comments