Argentinian Paleo Grilled Chimichurri Steak

A juicy, grass-fed ribeye steak grilled to perfection and topped with a vibrant, paleo-friendly chimichurri sauce bursting with fresh herbs and garlic. This dish captures the essence of Argentinian flavors while keeping it clean and paleo.

Steps

1. Remove the ribeye steak from the refrigerator and let it come to room temperature for about 20 minutes. 2. In a small bowl, combine parsley, oregano, minced garlic, red wine vinegar, olive oil, salt, pepper, and red pepper flakes to make the chimichurri sauce. Mix well and set aside. 3. Preheat your grill or grill pan over medium-high heat. 4. Season the steak generously with salt and freshly ground black pepper. 5. Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust time to your preferred doneness. 6. Remove the steak from the grill and let it rest for 5 minutes to retain juices. 7. Spoon the chimichurri sauce generously over the steak before serving.

1 grass-fed ribeye steak (8 oz) 2 tbsp fresh parsley, finely chopped 1 tbsp fresh oregano, finely chopped 2 cloves garlic, minced 1 tbsp red wine vinegar 3 tbsp extra virgin olive oil Salt and freshly ground black pepper to taste 1/4 tsp red pepper flakes (optional)