Wild Diet Chimichurri Steak
Prep time
Cook time
Total time
Slathered in Chimichurri sauce, this steak comes together in minutes but tastes like you slaved all day. Serve it with your favorite roasted veggie like Brussels sprouts or a big salad.
Serves: 2
  • 1 tablespoon grass-fed ghee
  • 2 (6-ounce) grass-fed, organic boneless top loin steaks
  • Sea salt and freshly ground black pepper to taste
Chimichurri Sauce
  • 1 medium garlic clove
  • 1 cup packed fresh parsley
  • ½ cup packed fresh cilantro
  • ⅓ cup organic extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper
  1. Place the steaks on the counter for about a half hour prior to cooking so they come to room temperature. (Optional, but it will help the steaks cook evenly.)
  2. Peel the garlic clove and place it in a food processor with the parsley, cilantro, oliv oil, lemon juice, salt and pepper to taste. Pulse a few times to combine. Set aside.
  3. Melt the ghee in a heavy skillet over medium-high heat. Add the steaks and season with salt and pepper.
  4. Cook until the steaks reach your desired doneness, 3 - 5 minutes on each side. (Salt and pepper when you flip.)
  5. Turn up the heat to high just before removing the steaks from the pan and lightly brown each side.
  6. Transfer steaks to a plate to rest for about five minutes.
  7. Serve the steaks topped with chimichurri sauce.
Recipe by Fat-Burning Man at https://fatburningman.com/how-to-make-grass-fed-chimichurri-steak-the-wild-diet-paleo-friendly/