The Perfect December Recipe: Steak with Chimichurri & Parsnip Fries

Steaks in December? truLOCAL thinks so! It's the first day of the month, so right on theme with our Holiday Steak Boxes, here's our delicious December recipe card. Put together by our amazing nutritionist, Stephanie Kay Nutrition, this month is showcasing our mouth-watering truLOCAL NY Strip Steak coming from just North of Kitchener!

 

Here’s a little bit more about the recipe, from Steph Kay herself:

Nothing says Happy Holidays quite like a big juicy steak, especially when it’s paired with some festive coloured sides! Chimichurri is an uncooked fresh herb sauce that is traditionally paired with grilled meats, and sometimes vegetables. It is typically made with parsley, but you can truly use any combination of fresh green herbs you'd like. Plus, when served with a side parsnip fries, this recipe is a welcomed change to the traditional 'Steak Frites' combination with potatoes. Trust me, they are so good you’ll be scarfing them down just as fast as the original version. 

 

Steak with Chimichurri & Parsnip Fries

Paleo, Gluten-Free, Dairy-Free Serves 2

Time: 40 Minutes Difficulty: Medium

Steaks

  • 2 truLOCAL New York Strip Steaks

  • Olive Oil

  • Sea Salt

  • Fresh Pepper

    Parsnip Fries

  • 4 parsnips

  • 1 tbsp. olive oil

  • 1⁄4 tsp. sea salt 

  • Chimichurri

  • 2 cloves garlic

  • 1 shallot

  • 1 1⁄2 cups parsley or cilantro (or use a mixture), thick stems removed

  • 2 tbsp. fresh oregano (or 1 tbsp. dried)

  • 1⁄2 tsp. crushed red chillies

  • 1⁄4 cup red wine vinegar

  • 1⁄2–3⁄4 cup olive oil

  • 1⁄4 tsp. sea salt

    Instructions:

  1. About 20 minutes before grilling the steaks, remove them from the fridge and let them sit

    covered at room temperature.

  2. Preheat the oven to 425° F.

  3. Scrub your parsnips clean and lightly peel them. Slice the parsnips length wise into about 3 inch

    strips.

  4. Toss parsnips strips in olive oil and season generously with sea salt. Line them on a baking sheet

    and transfer them to the oven for about 25-30 minutes until golden brown. (Flip them once

    during cooking.)

  5. While the parsnips fries are cooking, cook the steak. Heat a grill to high, and lightly season each

    side of the steaks with a tiny drizzle of oil and a sprinkle of salt and pepper.

  6. Place the steaks on the grill and cook until golden brown and slightly charred, about 4-5

    minutes.

  7. Turn the steaks and cook for another 3-5 minutes for medium rare, 5-7 minutes for medium or 8-

    10 minutes for medium well.

  8. Once the steaks are done cooking, transfer them to a cutting board or plate, cover loosely with

    foil and allow to rest for 5 minutes.

  9. While the steaks are resting, prepare the chimichurri. Combine all ingredients in a small food

    processor or blender and puree until smooth, adding the olive oil in batches.

  10. Serve steaks with a side of parsnip fries and a dollop of chimichurri sauce. 

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