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Sirloin Steak with Chimichurri

October 16th, 2012
Sirloin Steak with Chimichurri

Here is a main course that can be prepared pretty quickly, is nutrient-dense and tastes amazing! Chimichurri can be made many different ways, but here is a great option that packs lots of flavor and health benefits. Cilantro is naturally cleansing and is used to clear heavy metals and other toxic substances from the body. Parsley is loaded with healthy nutrients, such as vitamin K, folic acid and vitamin C. Raw garlic is beneficial for immune health and fighting infections. It also has anti-cancer and heart healthy compounds. Wow!! Lots of good stuff in this delicious topping! We hope you enjoy!

Steak Ingredients

  • 1 top sirloin grass-fed steak
  • organic coconut oil or butter  to cook steak
  • sea salt and pepper

Preheat oven to 350. Heat a cast iron skillet on the stove top until water dances on the skillet (medium/high heat).  Add butter or coconut oil. Salt and pepper steak. Add steak to skillet and cook for 3 minutes. Flip steak and put into oven for approximately 8 minutes (for rare to medium rare). Adjust time for how well you like your steak cooked. Cut into thin strips and serve topped with chimichurri.

Chimichurri Ingredients

  • 1 bunch of parsley
  • 1 bunch of cilantro
  • 2 Tbsp fresh oregano
  • 1/4 red onion
  • 4-5 garlic cloves
  • 2 Tbsp lemon juice
  • 1/2 to 3/4 cups organic extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cumin

Place all ingredients in a food processor and blend together until slightly chunky or smoother (depending on how you like the consistency). Start by adding less garlic and olive oil and adjust to taste and consistency. Spoon over slices of top sirloin steak. This can also be used with flank steak or even chicken.


Recipe by Chad and Brenda Walding, DPT











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One Response

  1. I can also remember not liking anything too green. Now, the most delicious looking foods seem to be some version of raw green with some meat mixed in. Raw kale makes great salads. Who would have thought Mr Meat and Pototoes would favor such. Yesterday, we picked baby spinach and baby kale from the garden. We are blessed to be able to raise a lot of our foods here. 9 months out of the year we have spinach growing in the garden. We do organic. I can remember my father spraying all the time for bugs. We just plant and harvest when the bugs are not bad. Bugs get bad we plow under and buy organic. Point of all this is: it is amazing how attitudes can change and perhaps that is somewhat what you two are doing with this blog and this information; eroding away general misconceptions and suggesting there is indeed a better, healthier way.

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