Low FODMAP Paleo Grilled Lemon-Oregano Steak with Chimichurri & Plantains

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.6

(29)

Low FODMAP Paleo Grilled Lemon-Oregano Steak with Chimichurri & Plantains

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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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