Grilled Steak & Green Onion with Chimichurri
PALEO, KETO, GLUTEN-FREE, LOW-CARB, FLEXITARIAN DIET, MEDITERRANEAN DIET
Servings: 2
Calories: 500kcal
Ingredients
- 10 oz Grass-fed Top Sirloin Steak
- Sea Salt & Black Pepper to taste
- 3 tbsp Extra Virgin Olive Oil
- 6 stalks Green Onion
- 1/4 cup Parsley chopped
- 1 1/2 tsp Lime Juice
- 2 cloves Garlic minced
- 1/4 tsp Chili Flakes
Instructions
- Preheat the grill to medium-high heat. Season the steak with salt and pepper. When ready to grill, brush 1/3 of the oil onto the grates.
- Grill the steaks for three to four minutes per side or until cooked to your liking. This timing will depend on how thick your steak is and your desired doneness.
- Let the steak rest for about 10 minutes before slicing. Meanwhile, grill the green onions for six to seven minutes or until soft.
- In a small bowl, mix together the parsley, remaining oil, lime juice, garlic, and chili flakes. Season the mixture with salt.
- Divide the steak and green onions evenly between plates. Top with sauce and enjoy!
Notes
- Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to two days.
- More flavor: Grilled bell pepper, mushrooms, and asparagus.