Chimichurri Steak

Chimichurri Steak

Chimichurri Steak


  • 1 lbs.Top sirloin 
  • 2 tbsp butter 
  • 1 clove of garlic
  • Sea salt & black pepper

Chimichurri sauce:

  • 1/3-cup parsley leaves
  • 1/3-cup cilantro leaves
  • 1/2- cup EVO olive oil 
  • 1 tbsp mustard 
  • 1 tbsp white vinegar 
  • 1 tbsp honey (or sugar)
  • 3-4 garlic cloves
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili flakes
  • 1 tsp oregano 
  • ½ tsp cumin
  • Sea salt & black pepper


  • Marinate BlossomPure steak with a generous amount of sea salt & black pepper for 1 hour
  • Make a Chimichurri sauce by blending or processing the Chimichurri sauce ingredients
  • Heat up a skillet, add 1 tbsp of neutral oil and sear room temperature steak on each side for 2-3 without touching or until a crust develops on each side. 
  • When second side has developed a crust, add 2 tbsp of butter to the pan, remove from the heat and constantly baste steak in butter for about 30 seconds-1 min 
  • Remove steak from the pan at 130 degrees f for medium rare and transfer to cutting board.  Add 1 tbsp of Chimichurri sauce over top of steak and allow steak to cool 7-10 mins before slicing against the grain for a moist steak. 
  • Serve with potato mash & vine tomatoes. 

Macro information per 1 serving (Chimichurri Steak): 

Protein: 35g

Fats: 28g

Carbohydrates: 0g

Calories: 384 calories

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