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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 827 calories
  • 35 min
  • 4 servings

Ingredients

  • 10 medium carrots
  • 2 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 medium red onions
  • 1 ½ lb ribeye steak
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • red wine vinegar
  • salt
  • virgin coconut oil

Instructions

  1. Preheat oven to 450°F.
  2. Peel and cut onions into 8 wedges. Transfer to a sheet pan. Wash and peel carrots. Slice into thirds crosswise, then halve or quarter lengthwise. Add to sheet.
    • 2 medium red onions
    • 10 medium carrots
  3. Drizzle with oil and season with salt and pepper; toss to coat.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  4. Arrange in a single layer and place in the oven. Roast, tossing once halfway through, until carrots are tender, 15-20 minutes.
  5. Heat a skillet over medium-high heat.
  6. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic.
    • 1 small bunch Italian (flat-leaf) parsley
    • 2 cloves garlic
  7. Coat bottom of skillet with oil. Season steak with salt and pepper. Add to skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    • 2 tbsp virgin coconut oil
    • 1 ½ lb ribeye steak
    • ¼ tsp salt
    • ¼ tsp black pepper
  8. In a medium bowl, prepare sauce by whisking together parsley, garlic, oil, vinegar, salt, and pepper.
    • 6 tbsp extra virgin olive oil
    • 2 tbsp red wine vinegar
    • ¼ tsp salt
    • ¼ tsp black pepper
    • ¼ tsp crushed red pepper
  9. To serve, place steak, carrots, and onion on a plate and drizzle with chimichurri sauce. Enjoy!

Nutrition per Serving

Calories
827
Fat
69g
Net Carbs
16g
Protein
34g

Cookware

  • baking sheet pan
  • chef's knife
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • oven mitts
  • salad spinner (optional)
  • spatula
  • stainless steel or cast iron skillet
  • tongs
  • whisk or fork