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Chimichurri Steak with Tomato Cucumber Salad

Course Main Meals
Keyword Full Cal
Protein Beef
Meal Plan Category Week 3
Servings 1 serving
Calories 605kcal

Ingredients

STEAK & SALAD

  • 6 oz skirt steak
  • 1 cup tomato chopped
  • 1/2 cup cucumber peeled and chopped
  • 1/3 cup red onion thinly sliced
  • 1/2 tsp cumin
  • Sea salt and black pepper to taste

FOR CHIMICHURRI SAUCE:

  • 1 small handful Fresh cilantro
  • 1 small handful fresh parsley
  • 1/2 tsp dried oregano
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 tbsp Red wine vinegar
  • 1/4 tsp sea salt
  • 1/2 cup cucumber blendered

Instructions

  • HEAT grill to 400°. Rub cumin into steak. Once the grill is heated, place steak on the grill. Grill 5 minutes, turn and grill 5 minutes longer. For a more rare steak grill 3 minutes each side. While steak cooks, prepare ingredients for the salad in a bowl.
  • IN a food processor, combine ingredients for chimichurri sauce. Blend until well combined. Pour 3 tbsp of sauce over vegetables, stir.
  • ONCE steak is cooked, allow to rest 5 minutes. Slice into pieces. Serve chimichurri sauce over steak with vegetables.

Notes

Yields: 1 steak + 2 cups salad

Nutrition

Calories: 605kcal | Carbohydrates: 18g | Protein: 40g | Fat: 42g | Fiber: 5g | Net Carbs: 13g