This has not only been a client favourite, but is super easy to make and is so dang delicious! If you haven’t heard of or tried chimichurri before, now is the time. The Argentinian spices bring a serious party to your mouth and can dress up any meal!
1 lb of grass fed ribeye
8 oz brussel sprouts
8 oz baby dutch potatoes
2 tbsp chimichurri seasoning (I like Adam’s Reserve)
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp dried oregano
salt and pepper
ghee or grass fed butter
1 tbsp EVOO
1 tsp red wine vinegar
Let your ribeye sit on the counter for at least 20 minutes. Use the flat size of a tenderizer to evenly flatten the steak (about 1 in thick) and season with salt and pepper.
While your steak is getting to room temperature, turn your oven to 350 degrees. Rub some oil or butter on a sheet pan. Cut the stems off the brussels sprouts and then cut in half. Cut the baby potatoes in half. Place evenly on the pan and season with avocado oil, garlic powder, chili powder, oregano, salt and pepper. Bake for 20 – 25 minutes.
Heat a cast iron or thick stir fry pan to a medium-high setting. Pour about 2 tbsp of avocado oil onto the pan and allow to heat for 2 minutes. Place the steak onto the pan (it should make a loud searing sound). Flip every 3 minutes until cooked (about 9 minutes total). After each flip, add a small pat of butter or 1 tsp of ghee to the pan and swirl to reach all sides of the steak.
Prepare your chimichurri sauce – put 2 tbsp of chimichurri seasoning in a small bowl with 1 tbsp of EVOO and 1 tsp of red wine vinegar. Mix well. If it’s too thick, thin it out with EVOO, if not thick enough, add more chimichurri seasoning.
Allow your steak to sit on a cutting board for at least 5 minutes before slicing. Plate (or pack) your steak, potatoes, and brussels and pour the chimichurri sauce over the steak. Enjoy! This recipe makes 4 servings.