NME Steak with Creamy Chimichurri Sauce

2 Servings 20 Minutes


1/2 Avocado

1/2 cup Parsley

1/4 cup Cilantro

2 tbsp Lemon Juice

1 Garlic (clove)

1/2 tsp Sea Salt (divided)

1 tbsp Extra Virgin Olive Oil

1/2 tsp Avocado Oil

8 oz Ny Striploin Steak


  1. In a blender, add the avocado flesh, parsley, cilantro, lemon juice, garlic and half of the sea salt. Blend together while slowly adding the extra virgin olive oil. Blend until smooth and creamy. Set aside.

  2. Heat a cast iron pan over medium heat and add the avocado oil. Meanwhile, season the steak with the remaining sea salt.

  3. Add the steak to the pan once it is hot. Cook for 3 to 4 minutes per side.

  4. Let the steak rest for about 10 minutes on a plate. Serve with chimichurri sauce on top. Enjoy!

Nutrition per serving

Calories 330

Fat 23g

Carbs 8g

Protein 25g

Fiber 4g

Sugar 1g


Cook Time - Time will vary depending on the temperature of your cast iron pan and the thickness of the steak. In our tests, three minutes per side created a medium-rare steak.

Leftovers - Store the sauce and steak separately. Refrigerate in an airtight container for up to three days.

More Flavor - Season the steak ahead of time with tamari, coconut aminos or red wine vinegar.

Grill Lover - Grill the steak over medium heat for approximately three to five minutes per side for medium-rare.


NMELifestyle LLC.

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