Spring means green! All sorts of shades of green, grass green, yellow green, kelly green and forest green (to name a few). And it is a great change from the drab colors of winter. The same is true in the kitchen! Spring means that the plates coming out of my kitchen are once again full of a variety of colorful greens from the fresh herbs and vegetables.

Once March hits, I can barely wait to get the first of the spring herbs. The cold tolerant herbs like cilantro and parsley are the first to come to market and that calls for a batch of Chimichurri. This Argentinian sauce is delicious, simple and goes perfect on steak, new potatoes,  chicken, tomatoes, or … well just about anything.! My personal favorite is on a grilled sirloin steak.

Ingredients

Steak

• 6 oz sirloin steaks
• 3 Tbsp fresh cracked black pepper
• 3 Tbsp of salt (I prefer kosher)

Chimichurri 

• 1/4 bunch of parsley
• 1/2 bunch of cilantro
• 6-8 basil leaves (I usually only use this in the summer when it is fresh)
• 1 Tbsp of dried oregano
• 1 Tbsp of cumin
• 2-3 cloves of garlic
• 1/4 sweet pepper (yellow, orange or red)
• 1 green onion
• Juice of 1 lemon (or 3 Tbsp red wine vinegar)
• 1 Tbsp of crushed red pepper flake (in the summer I use 1 whole cayenne)
• 1 tsp of salt
• 3 Tbsp of olive oil

Directions

1. Preheat grill or cast iron skillet to 375 F.
2. Generously season both sides of the steak with salt and pepper.
3. Grill steak 3-4 minutes on each side or until desired doneness.
4. Meanwhile, combine all the Chimichurri ingredients in a food processor or blender until smooth.
   
5. Let steak rest 5 minutes once it is off heat.
6. Plate and drizzle with Chimichurri. Serve with some fresh aspargus or greens!

There is nothing more tasty than fresh seasonal produce! And Chimichurri is truly a versatile sauce, garnish or marinade. It really brightens up the sirloin steak and just in time for spring! For more awesome recipes to satisfy your beef cravings check out this beef roundup.

Chimichurri Steak (Paleo, Gluten Free, Whole30)

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Ingredients

• 6 oz sirloin steaks
• 3 Tbsp fresh cracked black pepper
• 3 Tbsp of salt (I prefer kosher)
• 1/4 bunch of parsley
• 1/2 bunch of cilantro
• 6-8 basil leaves (I usually only use this in the summer when it is fresh)
• 1 Tbsp of dried oregano
• 1 Tbsp of cumin
• 2-3 cloves of garlic
• 1/4 sweet pepper (yellow, orange or red)
• 1 green onion
• Juice of 1 lemon (or 3 Tbsp red wine vinegar)
• 1 Tbsp of crushed red pepper flake (in the summer I use 1 whole cayenne)
• 1 tsp of salt
• 3 Tbsp of olive oil

Instructions

1. Preheat grill or cast iron skillet to 375 F.
2. Generously season both sides of the steak with salt and pepper.
3. Grill steak 3-4 minutes on each side or until desired doneness.
4. Meanwhile, combine all the Chimichurri ingredients in a food processor or blender until smooth.
5. Chimichurri Steak
6. Let steak rest 5 minutes once it is off heat.
7. Plate and drizzle with Chimichurri. Serve with some fresh aspargus or greens!

Recommended Products

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• 
  Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  McCormick Crushed Red Pepper, 13 oz
• 
  Badia Spices inc Spice, Cumin Seed Ground, 16-Ounce
• 
  Simply Organic Oregano Leaf Cut & Sifted Certified Organic, .75-Ounce Container
• 
  365 Everyday Value, Organic Extra Virgin Olive Oil, 100% Mediterranean Blend, 33.8 fl oz

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 78mgSodium: 11700mgCarbohydrates: 26gFiber: 8gSugar: 8gProtein: 27g