Chimichurri steak with zoodles

Chimichurri steak with zoodles

Here's a classic South American dish — a perfectly seared sirloin steak with chimichurri. It doesn't get any more authentic than this! Flash-boiled zoodles (sometimes we like them raw, too) make a subtle side to go with the other hardy flavors in this keto meal. Pull up a chair and join the table!

Chimichurri steak with zoodles

Here's a classic South American dish — a perfectly seared sirloin steak with chimichurri. It doesn't get any more authentic than this! Flash-boiled zoodles (sometimes we like them raw, too) make a subtle side to go with the other hardy flavors in this keto meal. Pull up a chair and join the table!
USMetric
2 servingservings

Ingredients

Steak
  • 2 (1 lb) 2 (475 g) 1" (2.5 cm) thick sirloin steak, 8 oz (240 g) each1" (2.5 cm) thick sirloin steaks, 8 oz (240 g) each
  • salt and ground black pepper
  • ½ tbsp ½ tbsp olive oil
Chimichurri
  • ½ ½ lemon, the juice and the zestlemons, the juice and the zest
  • ½ (2½ oz.) ½ (70 g) yellow bell pepperyellow bell peppers or green bell peppergreen bell peppers
  • 1 1 green chili peppergreen chili peppers
  • 13 cup 80 ml olive oil
  • ¼ cup (18 oz.) 60 ml (4 g) chopped fresh parsley
  • 1 1 finely chopped garlic clovefinely chopped garlic cloves
  • salt and ground black pepper
Zoodles (zucchini noodles)
  • 1 lb 450 g zucchini
  • ½ tbsp ½ tbsp olive oil
  • salt and ground black pepper
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Instructions

    Steak

  1. Remove the steaks from the refrigerator at least 10 minutes before cooking.
  2. Pat the steaks dry with a paper towel. Season both sides of the steaks generously with salt and black pepper (preferably freshly ground).
  3. Place your heaviest pan, preferably cast iron, over high heat. It's ready when it starts to smoke a bit. Add the oil.
  4. Place the steaks in the pan. Press them down with a spatula to ensure that even contact is made with the surface of the pan. Cook for about 1 minute or until enough of a crust has developed that the steaks no longer stick to the pan. Flip over and cook the other side.
  5. Set aside the steaks on a plate, and cover with foil to allow them to rest for a few minutes while preparing the chimichurri and zoodles. Right before serving, slice the steaks across the grain for more tender meat. Season with salt and pepper to taste.
  6. Chimichurri

  7. Wash the lemon and grate the zest. Only grate the yellow part of the peel, not the white pith underneath; this is bitter-tasting. Squeeze the lemon juice into a tall bowl or beaker, and add the zest.
  8. Split open the bell pepper and chili and remove the seeds. Finely chop both and add to the bowl. Add all other ingredients.
  9. Mix with an immersion blender until the sauce reaches the desired consistency.
  10. Zoodles (Zucchini noodles)

  11. Cut the zucchini in half lengthwise.
  12. Slice into ribbons using a potato peeler, or use a spiralizer to make zoodles.
  13. Boil them quickly in salted water for no longer than a minute and drain well. You can also eat them raw. Drizzle with olive oil, salt, and pepper to taste. Toss to combine.
  14. Spoon the chimichurri over the steak and zoodles before serving.
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2 comments

  1. Lucy
    hi, I am very allergic to coconut of any kind . what can I use instead?
    Thank you very kindly
    Lucy Ianniccari
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    hi, I am very allergic to coconut of any kind . what can I use instead?
    Thank you very kindly
    Lucy Ianniccari

    Hi, Lucy! There is no coconut in this recipe. Perhaps you commented on the wrong recipe?

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