Recipes

Instructions

1. Bring your steak to room temperature. Divide them into 3 or 4 portions.
2. Sides with salt and pepper, rubbing them into the fat.
3. On a large or two smaller metal skewers, curve the steaks into a C shape on top.
4. Preheat the grill to high and bush oil and butter over it.
5. Lay the skewered steak on the grill and cook the steaks, covered, for 18-20 minutes, turning every 5 minutes. Once the meat reaches an internal temperature of 130F, remove it from the grill.
6. Let the meat rest for several minutes before slicing and serving.

Notes:

TO STORE. Store any leftover steak in an airtight container in the fridge for 2 to 3 days.

TO FREEZE. You can freeze the cooked and cooled steak in a freezer-safe container or ziplock bag for up to 3 months. Let it thaw in the fridge before reheating.

TO REHEAT. The best way to reheat the leftovers is in the oven at 275ºF until warm.

Nutrition
Serving: 1serving
Calories: 260kcal
Carbohydrates: 0.1g
Protein: 38g
Fat: 11g
Sodium: 252mg
Potassium: 609mg
Fiber: 0.03g
Vitamin A: 44IU
Calcium: 38mg
Iron: 3mg

Chimichurri Instructions

1. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
2. Season to taste and serve as a sauce over roasted or grilled vegetables.