2 LB Sirloin or Filet Steak
2 TBSP Olive Oil
1/2 Cup Olive Oil
2 TBSP Himalayan Pink Salt
2 TBSP Ground Black Pepper
2 Garlic Cloves, minced (fresh)
2 Cups Finely Chopped Parsley
1/2 Cup Finely Chopped Cilantro
1/4 Cup Red Wine Vinegar
2 TBSP Olive Oil
1/2 Cup Olive Oil
2 TBSP Himalayan Pink Salt
2 TBSP Ground Black Pepper
2 Garlic Cloves, minced (fresh)
2 Cups Finely Chopped Parsley
1/2 Cup Finely Chopped Cilantro
1/4 Cup Red Wine Vinegar
1. Prepare steak by mixing 1 TBSP Olive Oil, 2 tsp cracked black pepper, and 1 garlic clove minced in a bowl and rub all over the steak and let it sit at room temperature for 30 minutes.
2. Meanwhile, prepare a grill or cast-iron skillet for medium-high. Place steak over indirect heat, cover grill, and grill, turning once until cooked through, about 15-20 minutes (based on cook preference). Move steak to direct heat and grill until lightly charred, about 2 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
3. While steak is resting, combine garlic, parsley, cilantro, vinegar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with this chimichurri sauce.
Voila, your Neto Keto dinner is ready <3
2. Meanwhile, prepare a grill or cast-iron skillet for medium-high. Place steak over indirect heat, cover grill, and grill, turning once until cooked through, about 15-20 minutes (based on cook preference). Move steak to direct heat and grill until lightly charred, about 2 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
3. While steak is resting, combine garlic, parsley, cilantro, vinegar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with this chimichurri sauce.
Voila, your Neto Keto dinner is ready <3
