Seared Steak with Chimichurri and Charred Broccolini

A hard-crusted steak, rested and sliced, under a sharp green chimichurri you stir together while the pan heats. The broccolini chars in the same skillet and picks up everything the steak left behind.

Serves 225 minutes ketolow-carbhigh-proteinpaleo

• ✓Steak is one of the most concentrated everyday sources of protein, iron and zinc.
• ✓Broccolini brings fiber and vitamin C to the plate.
• ✓The chimichurri is built on extra-virgin olive oil, parsley and garlic — nothing else hiding in it.

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Ingredients

• •2 sirloin or ribeye steaks (about 8 oz / 225 g each)
• •1 lb / 450 g broccolini, trimmed (broccoli florets work too)
• •2 tbsp olive oil, for the pan
• •½ cup packed parsley, finely chopped
• •2 cloves garlic, grated
• •2 tbsp red wine vinegar
• •⅓ cup / 80 ml extra-virgin olive oil
• •½ tsp chili flakes
• •½ tsp dried oregano
• •salt and black pepper

Method

1. Stir the chimichurri: parsley, garlic, vinegar, extra-virgin olive oil, chili flakes, oregano and a good pinch of salt. Let it sit — it improves by the minute.
2. Pat the steaks very dry; season hard with salt and pepper. Sear in 1 tbsp oil in a screaming-hot skillet, 3–4 minutes a side for medium-rare. Rest on a board.
3. Same pan: broccolini, the last of the oil and a splash of water. Lid on 2 minutes, lid off until the edges char, about 4 more. Salt it.
4. Slice the steak against the grain and spoon chimichurri over everything, resting juices included.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.