This grilled chimichurri steak is so so so so so so good. So good.
Chimichurri is kind of like an Argentinian barbecue sauce- you can put it on anything. To me, its like a twist on pesto. It’s bursting with herbs, and spice, and flavor. You marinate the steak in it for a couple hours, and then you use it as a steak sauce when it’s cooked. Talk about double duty! This is so quick and easy, and it’s hands down the best thing I’ve put in my mouth (this week). Even the green beans, who were merely seasoned with salt and pepper, absorbed all that steaky goodness from hanging out on the grill next to it.
Seriously, my mouth is watering just remembering this dinner.
The best part about this is that it’s part of my low-carb menu plan this week! Yep, deliciousness beyond your wildest dreams IS possible on a diet. To make this diet friendly, (I’m doing the 21-day fix), make sure you stick to the right portion of meat and only use a tablespoon or two of the sauce for dipping. Watch that oil intake!
But seriously, grilling is such a great way to give your food flavor without calories. If you don’t have a grill, go buy one. Kidding (kinda).
- ½ cup extra virgin olive oil
- Juice of 1 lime
- 1 cup fresh parsley
- 4 cloves garlic, peeled
- 1 small yellow onion, quartered
- 10 basil leaves
- 1 tbsp thyme leaves
- 1 tbsp oregano
- Salt and pepper
- 1 lb steak, (skirt steak or filet work great!)
- 2 cups trimmed green beans
- Place the first 8 ingredients, (through oregano) in a food processor, and pulse the chimichurri until combined.
- Season the steak generously with salt and pepper, and place in a bowl or large ziplock bag. Pour in half the chimichurri, coating to marinate, and let sit in the fridge covered for 2 hours.
- Preheat the grill to high, and let the steak come to room temperature. Coat the green beans with a drizzle of olive oil and a sprinkling of salt and pepper.
- Grill the steaks until they reach your desired temperature, and grill the green beans for about 10 minutes total.
- Let the steak rest 10 minutes, and then drizzle with chimichurri.