Chimichurri Steak with Low Carb Biscuits

Steak is incredibly versatile, and usually quick-cooking. The perfect mixture for a mid-week meal!

Chimichurri may sound super fancy, but trust me it’s not. This was actually my first ever attempt at making chimichurri, and I was pleasantly surprised at how easy and delicious it was. Heads up, if you’re cooking for kids make sure they like garlic. Mine actually do, but I decided to make a second avocado sauce that night just in case.  The raw garlic  flavor is strong with this one.

steakchimichurri

Chimichurri Steak (adapted from Skinnytaste)

  • 1lb flank steak
  • 3/4 tsp cumin
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste

Score the steak against the grain in the checkerboard pattern, and rub the steak with the seasoning on both sides.

Chimichurri Sauce

  • Handful of fresh parsley
  • Handful of fresh cilantro
  • 2 Tsp apple cider vinegar
  • 1/4 c water
  • 1/3 of a large red onion
  • 2 garlic cloves
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • 1/3 cup EVOO (extra virgin olive oil)

Combine everything except EVOO in a food processor. Process and begin streaming in EVOO. Stream until the sauce loosens, and comes together. Taste and adjust seasoning.

Low Carb Cheddar Sage Biscuits (adapted from Gluten Free Fix)

  • 3/4 cup Trim Healthy Mama baking blend
  • 2 Tsp coconut flour
  • 2 eggs
  • 1/4 c butter of coconut oil
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • Scant 1 tsp garlic powder
  • Generous 1 tsp chopped fresh sage
  • 1 cup cheddar cheese

    Preheat oven to 350. Combine all dry ingredients, incouding cheese, in a medium bowl. Melt butter or oil, and cut it into dry ingredients with a fork. Scramble the eggs, and add them to the batter and mix with fork or by hand. Form 2in balls of dough, flatten them slightly to a biscuit shape (these don’t spread), and arrange on a sheet pan or in a cast iron pan. Bake 16-20 minutes.

All that’s left is to grill the steak. I prefer mine at a strong medium, but go for how you like it. Let the meat rest 5-7 minutes after you’re done grilling before slicing. This helps preserve the juiciness of the steak. Once it’s rested, slice and top with chimichurri. Delicious!

 

 

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