Compliments of Eileen from PaleoSimplified.com
Serving Size: 3-4
Chimichurri Ingredients:
1 cup fresh flat-leaf parsley
¼ cup fresh cilantro
½ cup extra virgin olive oil
1/3 cup red wine vinegar
½ tsp. sea salt
2 cloves garlic
½ tsp. cumin powder
½ tsp. red pepper flakes
For the Steak:
2 boneless rib-eye steaks (8 ounces each)
1 TB balsamic vinegar
Extra virgin olive oil
Salt and pepper, to season
Chimichurri Directions:
Blend all ingredients in a food processor or blender until smooth.
Steak Directions:
Let steaks sit out for about 30 minutes to bring to room temperature before cooking. Season with salt and pepper. Drizzle with balsamic vinegar and just enough olive oil to coat.
Heat a grill pan over medium heat. Add the steaks to the pan and cook for 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve and enjoy!
Photo Credit: Canva - EzumeImages from Getty Images