A confession: I haven’t been focused on creating elaborate recipes lately. Life has been busy, my health has had its ups and downs, and my kitchen creativity has been limited. I’ve turned to no-fuss, reliable meals — and often, simple is best.
The recipe below is refreshingly straightforward: steak plus sauce. That’s it. I nearly didn’t write it down when I first made it, but the sauce proved so versatile and delicious that I’m glad I did. It pairs well with grilled meat, fish, vegetables, and more.
Sometimes a sauce makes the dish. A perfectly grilled piece of meat can fall flat with a weak sauce, while a modest cut can be transformed by a bright, flavorful topping. That’s exactly what happens here: the sauce elevates the whole meal. This Grilled Steak with Creamy Chimichurri Sauce is AIP- and Paleo-friendly, and it’s a reliable go-to for easy weeknight dinners or casual gatherings.
Grilling has never been my strongest skill, so my husband usually handles the grill while I photograph and prepare the rest. But don’t worry if you’re not an experienced griller — this sauce is so adaptable that you can use it on chicken, fish, or roasted vegetables as easily as on steak.
Chimichurri is an herb-forward sauce that I first tasted at an Argentinian restaurant. Traditional chimichurri combines olive oil, vinegar, garlic, parsley, and cilantro, often with red pepper for heat. For this AIP-friendly version I omitted chiles and added avocado for a creamy texture. The result is a vibrant, tangy, herb-packed sauce with a smooth, guacamole-like finish.
For these photos we used grass-fed strip steak purchased on sale, but you can use flank steak or other cuts — just adjust grilling time as needed. For tougher cuts, a 24-hour marinade helps: combine avocado or olive oil, coconut aminos, lime juice, apple cider vinegar, sea salt, and garlic for a simple tenderizing mixture.
While the steaks grilled, the sauce came together quickly in a blender or food processor. The blended chimichurri becomes silky and bright — somewhere between classic chimichurri and guacamole — and it pairs perfectly with a juicy strip steak.
The contrast between the rich, savory steak and the fresh, zesty sauce is delightful. This recipe delivers Argentinian-inspired flavor with minimal fuss — a great option for summer cookouts or a memorable weeknight meal.
- For the Steaks:
- 2 lbs grass-fed strip steak
- 1/2 teaspoon smoked salt (or sea salt)
- 1/2 teaspoon garlic powder
- drizzle of avocado or olive oil
- For the Creamy Chimichurri Sauce:
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 ripe avocado
- 1/2 cup olive or avocado oil
- 1/4 cup chopped scallions
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- juice of 2 limes
- 1 teaspoon sea salt
- Bring steaks to room temperature. Season with smoked salt and garlic powder, then drizzle lightly with avocado or olive oil.
- Grill over medium-high heat about 5 minutes per side, or until desired doneness. Adjust time for thicker or thinner cuts.
- In a blender or food processor, combine parsley, cilantro, avocado, oil, scallions, apple cider vinegar, garlic, oregano, onion powder, garlic powder, lime juice, and sea salt. Blend until smooth. Add extra oil or lime juice to reach your preferred consistency.
- Serve steaks topped with Creamy Chimichurri Sauce.
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