Paleo Grilled Lemon-Oregano Steak with Chimichurri & Plantains
This is the kind of meal that feels like a full-on restaurant experience but comes together on a weeknight with nothing more than a grill, a skillet, and a food processor. Skirt steak gets a bright, herby marinade of lemon juice, zest, garlic, and oregano before hitting a screaming-hot grill, where it picks up serious char and those satisfying grill marks in just a few minutes per side. The chimichurri — built from fresh parsley, fresh oregano, garlic, red wine vinegar, and olive oil — is pulsed just enough to keep it textured and vibrant, not a smooth paste, and it absolutely makes the dish. On the side, ripe plantains with black-spotted skins get pan-fried in coconut oil until they're caramelized and golden, adding a natural sweetness that balances the steak's savory char beautifully. Every single component here is built from whole, unprocessed ingredients — no grains, no legumes, no dairy, no refined anything — so the plate is as clean as it is satisfying. Serves four, and the chimichurri makes enough to be generous, so don't be shy with the spoon.
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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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