Who doesn’t need an incredible Chimichurri Steak recipe?
When I think about healthy meal prep recipes, this low carb Chimichurri recipe is at the top of my list. Beast Bowls are perfect for meal prep no matter what kind of healthy diet you are following. I tend to believe that there is not one ideal way to be healthy or even lose weight. Everybody is different, and some healthy meal plans work better for some people than others.
You can make a Beast Bowl any way you like!
My favorite thing about Beast Bowl style meal prep is that whether you are following a ketogenic diet, or a paleo diet, or just trying to eat meals that are low carb you can make a Beast Bowl that works for you. If you need low carb lunch ideas or even keto lunch ideas, then you should take a look at all the Beast Bowl recipes
If you aren’t’ familiar with chimichurri, let’s get you acquainted.
Chimichurri sauce is a spicy condiment and is typically served with grilled meats and vegetables. It’s spicy and vinegary and pretty much one of the best things that you can put in your face. This tasty Argentinian sauce is super easy to whip up in a food processor. I recommend always making a double batch of the chimichurri sauce because once you’ve tried it, you won’t believe that you ever lived without it. You will want to eat it on everything from veggies to eggs.
Steak Chimichurri is an excellent recipe to include in your meal prep rotation. This recipe is low carb and perfect for keto meal prep and paleo meal prep. Depending on what style of diet you subscribe to can adjust the Beast Bowl to fit your macro needs.
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For Keto Meal Prep:
Make this Beast Bowl and leave out the tostones. When you are following a ketogenic diet, you will need to have the majority of your nutrition come from fats. Usually in the range of 85% of your calories. Luckily this Beast Bowl includes a recipe for guacamole that provides for all the healthy fat you need. Include a small serving of protein and all the veggies that you want. Now you’re doing the keto diet right!
For Paleo Meal Prep:
This bowl is perfect just as it is. Everything in the recipe is paleo approved. So that means if you are doing a Whole3o you can include everything in this bowl.
For Vegan Meal Prep:
If you are following a vegetarian or vegan meal plan, you can still enjoy this fantastically flavorful Beast Bowl. Just substitute whatever grilled cut of meat for your favorite grilled vegetables. My favorite veggies to grill include zucchini, eggplant, red onions, and red peppers. All of these vegetables are delicious with the spicy Argentinian chimichurri sauce.
There are a lot of different versions of Chimichurri out there.
Most of the time you will see chimichurri recipes for steak. I make this spicy, saucy condiment for all kinds of grilled proteins. It is also super delicious on grilled chicken and shrimp.
When I do make grill steak, I start with flavorful chimichurri steak marinade. Marinating the steak ahead of time ensures that it will have a ton of flavor. It is best to marinate it for at least four hours or overnight.
What is the best cut of steak to use when making a Chimichurri steak recipe?
Good question. I most often use a hanger steak when I am making this recipe. Hanger steak is an affordable and super tasty cut of meat. Another great choice if you are looking for a steak that is extremely lean using a grilled flank or skirt steak
If you are still on the fence about the health benefits of grass-fed beef, it’s time to get off the fence and give it a try. Think about it like this. The nutrients that you include in your diet end up as part of the production of new cells. That is a pretty important function. Do you really want to be messing around with getting substandard fats into your diet? Those fats end up in the phospholipid bilayers of new cells during the process of cellular turn over.
Pasture Raised Meat Resources:
Just in case you don’t have a good source of pasture-raised meat in your area, here are a few that I trust and have ordered from in the past.
I have a coupon code for you!
Butcher Box is running a super awesome deal right now. If you sign up and give them a try before March 31st, you will get 2 lbs of grass-fed ground beef in every order for the life of your membership. I don’t know about you, but I definitely am taking advantage of this offer!
I don’t have a coupon code for you but have used Marin Sun Farms in the past. Their meat quality is fantastic. Try the jowl bacon when they have it in stock. AMAZING!
Here is the LINK if you want to check them out
Cooking your steak: Make sure your steak is tender and flavorful.
Skirt steak and flank steak are both very lean cuts of meat that do really well if they are marinated and then grilled on high-heat, very quickly. You don’t want to overcook these cuts of meat, or you will end up with a tough, chewy steak. I like to target a medium-rare temperature when grilling a steak.
To make sure that you get the temperature right where it needs to be, get an easy-read digital read thermometer. This way there is no guessing. You’ll know when your grilled flank steak is cooked correctly every time.
Hanger steak is a little higher in fat and is a lot more tender than skirt steak. This cut of steak is from a less hard working area of the beef, it is made of less tough muscle and is more forgiving when it comes to cooking. If you overcook it, it still has great texture. Hanger steak is known for its great flavor. Outside of filet mignon hanger steak is one of my favorite cuts of beef.
Grilled Steak Chimichurri Beast Bowls with Fried Tostones
- 2 lbs flank steak
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp coarse salt
- 2 tbsp olive oil
- 3 tbsp Worcestershire sauce
- 1 12 ounce dark beer
- 4 jalapeño peppers seeded and coarsely chopped
- ½ cup green onions
- ⅓ cup shallot
- ¼ cup fresh cilantro
- 2 tbsp sherry vinegar
- ¾ tsp coarse salt
- ½ tsp freshly ground black pepper
- 2 green plantains
- ½ cup coconut oil
- small bowl of water
- coarse salt
- Columbian guacamole
- fresh cilantro
- fresh limes
Bonus: Columbian Guacamole
- 4 avocados
- ½ Vidalia onion finely diced
- ¼ cup fresh cilantro
- 1 lime juiced (more if desired)
- 1 tsp coarse salt
- 2 serrano peppers finely diced
- Make the steak marinade and add flank steak.
- Marinate the steak for at least 2 hours.
- NOTE: All steak should be at room temperature before you throw it on the grill. Bringing steak to room temperature ensures that it will be cooked to the proper internal temperatures.
- Heat grill to High. Grill the steak on a very hot grill, for 2 minutes each side.
- Remove the steak to a platter. Cover and seal with foil. Rest for 10 minutes before slicing.
- Add all of the ingredients to the bowl of a food processor.
- Pulse until ingredients are finely minced.
- Add all of the ingredients to a medium bowl and mix with a fork until still chunky, but blended.
- Peel the green plantains, cut each one into 2-inch pieces.
- Heat about ½ cup of coconut oil in a cast iron or other heavy bottomed skillet.
- Set the pieces of plantain in skillet flat side down.
- Fry on each side until golden brown. (I use chopsticks to turn mine)
- Remove the browned plantains from the oil and place on a plate.
- Use a second plate to press the fried pieces flat.
- Quickly dip the smashed tostones in water and the return to oil.
- Fry on each side for a few minutes.
- Remove and place on a paper towel. Sprinkle with coarse salt.
Build Your Beast Bowl
- Add all of your favorite fixin's to a large bowl.
- Top with steak, Columbian guacamole, chimichurri and of course tostones.