Name: Brazilian Steak with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz top sirloin steak; 0.5 tbsp olive oil; 0.5 tbsp avocado oil; 0.25 cup fresh parsley; 1 clove garlic; 1 tbsp red wine vinegar; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup red bell pepper; 0.5 cup yellow onion

Nutrition

Per serving

514 calories

Protein: 54g; 42% of calories
Carbs: 15g; 12% of calories
Fat: 26g; 46% of calories

Instructions

Prep 15 min · Cook 15 min

Finely mince the fresh parsley and garlic clove.
In a small bowl, whisk together the minced parsley, garlic, red wine vinegar, olive oil, and red pepper flakes to create the chimichurri sauce.
Pat the steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Carefully place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare doneness.
Remove the steak from the skillet and transfer it to a cutting board to rest for at least 5 minutes.
While the steak rests, add the sliced bell peppers and onions to the same skillet and sauté for 5 minutes until tender and slightly charred.
Slice the rested steak against the grain and serve immediately topped with the fresh chimichurri and a side of the sautéed vegetables.

Nutrition

Ingredients

Instructions

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