Grilled Steaks with Chimichurri Salsa Recipe (Paleo, Allergy-Friendly)

It wasn’t long ago that I tried chimichurri for the first time. Since I’m not a big cilantro fan, I wasn’t expecting to like it, but honestly, it was amazing. I’ve been craving those indulgent flavors on a regular basis ever since. This steak and chimichurri recipe was shared with us by Omaha Steaks. They also have 10 tips for grilling to perfect your next barbecue.

Clean and preheat your grill on high.
Lightly oil everything before putting it on the grill. This helps the searing process and prevents sticking.
Season the food before grilling.
Sear the outside of steaks when grilling. This helps with the flavor and juiciness.
Use tongs or a spatula to turn meat on the grill. Using a fork can damage the meat.
Cover the grill as much as possible during the grilling process. This helps to lock in the grilled flavor and will help prevent flare-ups.
Keep a spray bottle with water handy to douse any unexpected flare-ups.
Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after turning over the food. This will make sure your food is evenly cooked.
Place cooked food on a clean plate. Never place cooked food on the plate you used to transport the raw food to the grill without thoroughly washing it first.
Allow foods to “rest” for 5 minutes between cooking and eating. This will help them retain moisture when you cut into them.

Special Diet Notes: Grilled Steaks with Chimichurri Salsa

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, top food allergy-friendly, paleo, and Whole30.

Grilled Ribeye Steak with Chimichurri Salsa

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

This South American specialty is lighter in oil than many other chimichurri recipes, but still full of flavor.

Author: Omaha Steaks

Recipe type: Entree

Cuisine: Argentinian

Serves: 4 servings

Ingredients

½ cup minced green onions
¼ cup minced red bell pepper
¼ cup minced cilantro
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon minced jalapeño
½ lime, juiced
2 teaspoons fresh minced garlic
2 teaspoon fresh minced oregano
½ teaspoon sea salt, plus additional for the steaks
¼ teaspoon fresh ground black pepper, plus additional for the steaks
4 ribeye steaks
4 cilantro sprigs

Instructions

In a medium bowl, combine the green onions, bell pepper, cilantro, vinegar, oil, jalapeno, lime juice, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Stir well to evenly disperse the ingredients.
Season the steaks generously with salt and pepper, and grill until your desired doneness.
Serve each steak topped with the salsa and a sprig of cilantro.

Nutrition Information

Serving size: 1 steak Calories: 286 Fat: 9.8g Saturated fat: 2.6g Carbohydrates: 3.5g Sugar: .9g Sodium: 358mg Fiber: 1.1g Protein: 52.6g