I only eat steak on rare and special occasions. I decided that eating Whole30 was definitely one of those occasions! And nothing beats steak with fresh chimichurri sauce, so I bring you a new recipe: Paleo Chimichurri Skillet Steak! Or, perhaps I should call it steak smothered in chimichurri sauce!
If you’re eating Whole30, chimichurri sauce is a different and delicious “plated fat” option. If you’re not eating Whole30, don’t let that scare you — it just means an uncooked healthy oil or avocado added to your meal. Because chimichurri sauce has olive oil in it … it counts (and let me count the ways I love to eat it!).
Making the Chimichurri Sauce
I’m not going to lie, this sauce takes a little while to make (unless you’re much faster at chopping herbs than I am). Other than the time to chop the fresh parsley and cilantro, it’s fairly quick and easy to make. It does require a food processor, or you could use a blender or immersion blender.
Homemade Chimichurri Sauce Ingredients for Paleo Chimichurri Skillet Steak:
- 2/3 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh cilantro
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 1/4 tsp oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp red pepper flakes (you can adjust this up or down a little depending on how much heat you want)
Put all of the ingredients in your food processor on high until blended well.
Cooking the Steaks – On the Stove
You can use whichever steak you prefer for this paleo chimichurri skillet steak recipe. I used a ribeye, which isn’t my usual pick, but the grocery bill adds up with hyper clean eating on Whole30, and a happy cow’s ribeye is about half the cost of a filet …
Rather than using a grill, this recipe calls for making your steak on the stove, preferably in a cast iron skillet, but any good skillet will work.
Marinating them is optional, but I recommend marinating them for at least a half hour before cooking them, in a mixture of 2 parts olive oil, one part vinegar (I like to use an organic apple cider vinegar or a balsamic vinegar).
- Coat your skillet with olive oil and turn on medium high heat.
- While the skillet is getting hot, pat your steaks dry and put a little salt and black pepper on them.
- Add them to the pan after the oil is hot and cook 3-4 minutes on each side or until they are cooked to your preference (time will vary depending on how thick your steak is and whether you like your steak medium rare, medium, well done, etc.)
Finally, top your steak with the chimichurri sauce (or drown your steak in it, like I like to!). The sauce is also delicious on chicken and even scrambled eggs.
Looking for more paleo recipes? Head on over to my paleo recipe page.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 2/3 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh cilantro
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 1/4 tsp oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp red pepper flakes (adjust to your preference)
Ingredients
Chimichurri Sauce
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- Put all the chimichurri sauce ingredients in a food processor and process on high until blended well (alternately, you could use a blender or immersion blender)
- Coat your skillet with olive oil and turn on medium high heat.
- While the skillet is getting hot, pat your steaks dry and put a little salt and black pepper on them.
- Add them to the pan after the oil is hot and cook 3-4 minutes on each side or until they are cooked to your preference (time will vary depending on how thick your steak is and whether you like your steak medium rare, medium, well done, etc.)
- Top with your chimichurri sauce and ENJOY!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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