Almond Free Paleo Grilled Lemon-Oregano Steak with Chimichurri & Plantains
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak, trimmed
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For the chimichurri
- 1 cup fresh flat-leaf parsley, packed
- ¼ cup fresh oregano leaves
- 3 cloves garlic, roughly chopped
- ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp kosher salt
For the plantains
- 2 ripe plantains (yellow with black spots), peeled and sliced on the diagonal into ½-inch pieces
- 2 tbsp coconut oil
- ¼ tsp kosher salt
For serving
- flaky sea salt, for finishing (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, kosher salt, and black pepper for the marinade. Place the skirt steak in a shallow dish or zip-top bag, pour the marinade over it, and turn to coat. Reserve the dish — do not reuse this marinade as a sauce. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the steak marinates, make the chimichurri. Combine the parsley, fresh oregano, roughly chopped garlic, red pepper flakes, red wine vinegar, and kosher salt in a food processor. Pulse 8–10 times until the herbs are finely chopped but not puréed. With the machine running, drizzle in the olive oil until just combined. Transfer to a bowl and set aside at room temperature.
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