No carnivorous dinner is complete without this incredible Chimichurri Steak. It's arguably one of the BEST steak sauces in the world!
- 1/2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1/4 cup Worcestershire sauce
- juice of 1 lime
- 3 garlic cloves, minced
- 1 cup fresh cilantro, chopped
- 10 fresh mint leaves, chopped
- 1 jalapeño, seeded and chopped
In a shallow bowl, combine the olive oil, white wine vinegar, Worcestershire sauce, lime juice, garlic, cilantro, mint, and jalapeño. Reserve 1/4 of the marinade for later.
Season the steak with salt and pepper, place it in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 3 hours or overnight.
Heat a grill pan on high heat with the olive oil and butter, until shimmering. Allow the steak to come to room temperature before placing it in the pan and cooking for 5-8 minutes. Flip and cook an additional 5 minutes or until your desired doneness is reached. Remove the steak from the pan and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with reserved chimichurri.
Calories: 863kcal | Carbohydrates: 9g | Protein: 74g | Fat: 59g | Saturated Fat: 14g | Cholesterol: 214mg | Sodium: 569mg | Potassium: 1339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 882IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 8mg