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Chimichurri Steak and Pepper Skillet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 434 kcal
Author Amy Rains

Ingredients

Chimichurri Sauce

  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 3 tbsp diced red onion
  • 2 cloves garlic, minced
  • 1/2 tsp crushed red pepper (optional)
  • 1/4 tsp sea salt
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp red wine vinegar
  • 1/4 cup olive oil or avocado oil

Steak Skillet:

  • 2 tbsp olive oil or avocado oil
  • 1.5 lbs top sirloin steak tips
  • 1/2 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced

Instructions

  1. Make the chimichurri sauce: in a food processor or blender, pulse together cilantro, parsley, onion, garlic, red pepper (if using), salt, lemon juice, lemon zest, and red wine vinegar. While the motor is running, stream in the oil and continue to blend until smooth. Set aside.

  2. Heat a large skillet to medium high heat. Once hot, add 2 tbsp oil then the steak tips. Brown for 2-3 minutes, or until all sides are seared. Remove from the pan, but keep the pan hot. 

  3. Toss in the onion and bell pepper to the skillet. Reduce heat to medium. Cook for another 4-5 minutes, or until fragrant and browned. Add the steak back to the pan. Cook for another 2-3 minutes, until steak is cooked to your liking.

  4. Pour in chimichurri sauce and coat the steak and veggies. Remove from heat. Serve hot over rice, cauliflower rice, or a bed of greens.

Nutrition Facts
Chimichurri Steak and Pepper Skillet
Amount Per Serving
Calories 434 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 100mg33%
Sodium 249mg11%
Potassium 840mg24%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 39g78%
Vitamin A 1759IU35%
Vitamin C 112mg136%
Calcium 64mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.