Seared Steak with Super Green Chimichurri
Power Through The Day | Dinner
Prep Time
10 minutes
Cooking Time
15 minutes
Yields
4 Servings
Ingredients
1 lb grass-fed steak, such as New York strip or flank
5 large leaves kale
2 bunches basil
1 bunch parsley
1 clove garlic
¼ cup extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
Directions
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Wash and pat dry kale, basil, and parsley.
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Remove kale leaves from ribs.
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Chop kale, basil, and parsley and transfer to blender.
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Roughly chop garlic clove and add to blender along with olive oil, sea salt, and pepper.
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Pulse until you have a thick sauce. Set aside.
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Bring cast iron skillet or grill to high heat.
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Rub steak with sea salt and pepper and sear on high for 5–7 minutes on each side, depending on thickness and desired meat temperature.
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Serve steak with chimichurri and your favorite vegetable and/or starch.