Perfect Steak & Romaine Boats

Ingredients

Steak

• 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

Chimichurri

• 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

To Serve

• 1 head of romaine lettuce
• 10 cherry tomatoes

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

While the steaks are resting, arrange the lettuce leaves and cut tomatoes in half.

Step 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 Information

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

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