Grilled Steak with Chimichurri

Grilled ribeye or sirloin steak served with a herbaceous and tangy chimichurri sauce; rich in protein and healthy fats, very low in carbs.

Ingredients

ribeye or sirloin steak

fresh flat-leaf parsley

fresh or dried oregano

crushed garlic

red wine vinegar

extra virgin olive oil

red pepper flakes (optional)

salt and pepper

Instructions

1. Prepare the chimichurri sauce: finely chop the parsley, mix with oregano, garlic, vinegar, olive oil, and pepper flakes; season and let rest for 10 minutes to allow flavors to meld.
2. Take the steaks out 30 minutes before cooking to bring them to room temperature; salt generously just before cooking.
3. Preheat the grill or grill pan over high heat; sear the steaks for 2–3 minutes per side for rare to medium-rare depending on thickness; adjust to preference (use a thermometer: 52–55°C for rare, 60°C for medium).
4. Let the steaks rest for 5 minutes under aluminum foil to allow the juices to redistribute.
5. Slice the steak against the grain and top generously with chimichurri; serve with roasted vegetables or a rocket salad.

Variants

• Add grilled herbs like cilantro for a different twist; replace with sirloin for a leaner option.

Tips

• Do not pierce the meat during cooking to keep the juices in; let it rest before slicing.

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