Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Tri-tip Steak with roasted carrots and Chimichurri
This meal is simple, delicious, healthy, and it only takes about 35 minutes to make.
For the steak, you can use a grill, grill pan, or regular pan. Also I recommend a tri-tip steak for this meal, but use whatever you like.
The steak is then served with roasted carrots and homemade chimichurri. Chimichurri is an Argentina sauce similar to pesto. It’s made mostly from parsley, olive oil, and spices and it’s most often served with grilled meats.
This is a delicious meal that I really enjoy and I hope you do too!
With love from my kitchen to yours,
Kayley
Tri-tip Steak with Roasted Carrots and Chimichurri
AuthorKayley O'Brien(Makes 12 Tbsp chimichurri sauce)
About 10-30 mins before starting, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Also take the meat out and let it come to room temperature. If using a grill for the steak, prepare the grill.
Once the oven is preheated, place carrots on the baking sheet, coat with oil or fat, and season with salt and pepper. Then bake for 25-30 minutes till fork tender. Toss the carrots from time to time while cooking, to avoid burning.
If not using a grill, heat a grill pan or regular pan over medium-high heat. If using a regular pan, put a little fat or oil on it. Season the steak with salt and pepper. Once the grill or pan is hot, place the steak on it. Flip the steak from time to time. Rotate 90 degrees to make the crisscross pattern seen in picture above. Cook till the steak is to your liking. You can use a thermometer, feel the firmness of the steak, or cut into it to see if it's done. Once done, transfer to a plate.
Meanwhile, make the chimichurri. Combine all ingredients in a food processor or blender and blend till fully combined. The final sauce should be a little chunky, not smooth.
Divide the steak and carrots between two plates, put some chimichurri on each plate, serve, and enjoy! The extra chimichurri will keep in the fridge for 1-2 weeks or longer if stored in the freezer.
Ingredients
Directions
About 10-30 mins before starting, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Also take the meat out and let it come to room temperature. If using a grill for the steak, prepare the grill.
Once the oven is preheated, place carrots on the baking sheet, coat with oil or fat, and season with salt and pepper. Then bake for 25-30 minutes till fork tender. Toss the carrots from time to time while cooking, to avoid burning.
If not using a grill, heat a grill pan or regular pan over medium-high heat. If using a regular pan, put a little fat or oil on it. Season the steak with salt and pepper. Once the grill or pan is hot, place the steak on it. Flip the steak from time to time. Rotate 90 degrees to make the crisscross pattern seen in picture above. Cook till the steak is to your liking. You can use a thermometer, feel the firmness of the steak, or cut into it to see if it's done. Once done, transfer to a plate.
Meanwhile, make the chimichurri. Combine all ingredients in a food processor or blender and blend till fully combined. The final sauce should be a little chunky, not smooth.
Divide the steak and carrots between two plates, put some chimichurri on each plate, serve, and enjoy! The extra chimichurri will keep in the fridge for 1-2 weeks or longer if stored in the freezer.
Notes
Nutrition:
| Ingredients | Calories | Fat | Carbs | Protein |
| 1 lb tri-tip | 800 | 44g | 0g | 92g |
| 5 large carrots (220g) | 76.8 | 0.4g | 18.2g | 0.8g |
| 3 tbsp chimichurri | 180 | 18g | 3g | 0.6g |
| 1 tsp bacon fat | 40 | 4.4g | 0g | 0g |
| Total (Serves 2) | 1,096.8 | 66.8g | 21.2g | 93.4g |
| 1 Serving | 548.4 | 33.4g | 10.6g | 46.7g |
Notes:
- Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
- I only calculated half the fat because a lot of it sticks to the pan.
Works Cited
1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 20 January 2021.
2. Calorie King. https://www.calorieking.com/ Accessed 20 January 2021.
3. Eat This Much. https://www.eatthismuch.com/ Accessed 20 January 2021.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
