You won’t believe how good, quick, and easy this recipe is. It walks you through how to make a perfectly cooked top sirloin steak, a must-have skill for any home chef, in just 20 minutes. For a simple but nourishing meal, I like to serve the steak thinly sliced over romaine lettuce leaves with some fresh cherry tomatoes and an herby chimichurri.
Recipes like this are great to have on hand when you’re short on time but still want some nourishing protein and colorful, fresh produce. I know you’ll love it as much as I do!
Wishing you health and happiness,
Mark Hyman, MD
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- 2 (12-ounce) top sirloin steaks, room temperature (grass-fed or pasture-raised if possible)
- ½ teaspoon sea salt
- Pinch of fresh ground black pepper
- 1 tablespoon ghee
- ⅓ cup parsley, finely chopped
- 4 garlic cloves
- 1 tablespoon fresh or dried oregano
- ½ red spicy chili, thinly sliced (optional)
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- ¼ teaspoon sea salt
- pinch of fresh ground black pepper
- 1 head of romaine lettuce
- 10 cherry tomatoes
1. Pat the room temperature steaks dry using a paper or kitchen towel. Sprinkle the steaks with salt and pepper and set aside. Begin with the other preparations in the meantime.
2. Place two cast iron skillets on high heat and let them heat up for about 5 minutes while chopping the salsa ingredients. Finely mince the parsley, garlic, oregano, and chili (if using). Toss everything together in a bowl along with the vinegar, olive oil, salt, and pepper. Mix well and set aside or in the refrigerator if using later.
3. When the pans are hot and you are ready to cook the steaks, add ghee to the pans and transfer the steaks to the hot skillet.
4. Sear for 2-3 minutes per side (depending on the thickness of the steak. If the steak is thicker than 1 ½ inches, cook for 3 minutes on both sides). After both sides have been seared, remove the steaks from the skillet and set them aside on a plate to rest for 5 minutes before cutting and serving.
5. While the steaks are resting, arrange the lettuce leaves and cut tomatoes in half.
6. Cut the steaks into thin strips and serve together with the lettuce, tomatoes, and a drizzling of chimichurri on top of everything. Eat immediately.
Nutritional analysis per serving: Calories: 589, Total Fat: 39g, Saturated Fat: 9g, Cholesterol: 112mg, Sodium: 568mg, Carbohydrates: 19g, Fiber: 8g, Sugars: 3g, Protein: 42g, Net Carbs: 11g