Grilled Steak with Creamy Chimichurri Sauce (AIP, Paleo)
 
 
Created by:
Serves: 4-6
Ingredients
For the Steaks:
  • 2 lbs grass-fed strip steak
  • ½ teaspoon smoked salt (or sea salt)
  • ½ teaspoon garlic powder
  • drizzle of avocado or olive oil
For the Creamy Chimichurri Sauce:
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 ripe avocado
  • ½ cup olive or avocado oil
  • ¼ cup chopped scallions
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • juice of 2 limes
  • 1 teaspoon sea salt
Instructions
  1. Allow steaks to come to room temperature, then season with a sprinkle of smoked salt and garlic powder. Drizzle steaks with avocado or olive oil, so that they're lightly coated.
  2. Grill steaks at medium/high heat for about 5 minutes per side, or until desired doneness.
  3. In a blender or food processor, combine sauce ingredients and blend until smooth. Add extra oil or lime juice if the sauce is thicker than you'd like.
  4. Serve steak with Creamy Chimichurri Sauce.
Notes
~Leftover sauce makes an awesome salad dressing or dip for veggies and chips! You can also easily use this sauce with ANY meat, poultry, fish, or cooked veggies.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/grilled-steak-creamy-chimichurri-sauce/