Grass-fed + finished Hanger Steak with Chimichurri
Author: Nell Stephenson
Recipe type: Entree
Cuisine: Paleo ( FOOD )
Prep time:
Cook time:
Total time:
Serves: 6-8
Starting with a beautiful, properly sourced steak of any cut is the first step in ensuring a delicious main entree. With a simple marinade, you can take it to the next level in terms of flavor. Be sure to make extra for leftovers!
Ingredients
1 MEYER LEMON
1 CUP AVOCADO OIL
¼ CUP RED WINE VINEGAR
2 BUNCHES PARSLEY
SALT, TO TASTE
4 1# GRASS FED AND FINISHED HANGER STEAKS
Instructions
Combine 1st three ingredients in blender
Finely chop parsley
Reserve ¼ of Chimichurri
Place raw steak in remaining mixture
Marinate 12-24 hrs in glass bowl in fridge
Remove 30 mins prior to cooking
Heat grill on high
Cook 2 minutes, flip and cook 2 mins more
Remove from heat when internal temp reaches 115 (for rare)
Cover with foil tent and rest 10 mins
Serve on a bed of leafy greens with reserved Chimichurri on top.
Recipe by Paleoista at https://www.paleoista.com/?p=51100