Steak with Chimichurri Sauce
Steak with chimichurri sauce is a bold, vibrant South American classic, especially popular in Argentine cuisine. The herbaceous, garlicky, tangy chimichurri pairs beautifully with pan-seared steak, cutting through the richness with freshness and acidity.
Ingredients:
2 ribeye, skirt, flank, or sirloin steaks
Salt
1 tablespoon of ghee (for searing)
1 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
2–3 cloves garlic, finely minced
1 tablespoon fresh oregano
1/2 avocado (optional- for the creaminess; skip on low-histamine diet)
1/2 cup extra virgin olive oil
1/2 good quality salt (or more to taste)
Optional: juice of ½ lemon (skip on low-histamine diet) or 1 tablespoon of shallots for variation
Directions:
In a blender, add the avocado flesh, parsley, cilantro, oregano, lemon juice, garlic and half of the sea salt. Blend together while slowly adding the extra virgin olive oil. Blend until smooth and creamy. Set aside.
Heat a cast-iron or stainless steel pan over medium heat and add the ghee. Meanwhile, season the steak with salt.
Add the steak to the pan once it is hot. Cook for 3-4 minutes per side.
Let the steak rest for a few minutes on a plate. Serve with chimichurri sauce on top. Enjoy!
