How to Grill Argentine Chimichurri Steak

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with health benefits.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a unique flavor and dried parsley is more affordable.

Prepare a nearly full chimney of lump charcoal for high heat.

Chop cherry tomatoes, finely dice shallot, chop cilantro, dice poblano peppers, mince garlic, and cube sweet potatoes.

In a bowl, combine sweet potatoes, poblano peppers, cherry tomatoes, shallot, garlic, and drizzle with avocado oil.

Season the mixture with salt and black pepper, then toss to coat.

Prepare the grill by turning the grates flat side up for better searing.

For the chimichurri, mix about 1 tablespoon of cilantro, 1 clove of minced garlic, ½ teaspoon of cumin, and 2 tablespoons of extra virgin olive oil.

Squeeze lime juice into the chimichurri mixture and stir.

Place the seasoned steak on the hot grill and sprinkle generously with garlic sea salt and fresh cracked pepper.

Grill the steak for about 3 minutes on one side, then flip it over to sear the other side.

Cook the steak until it reaches an internal temperature of about 125-130°F for medium-rare.

Remove the steak from the grill and let it rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary