Green Machine Chimichurri Steak & Asparagus

There’s only so much corned beef and cabbage one can stomach on St. Patrick’s day. Since I don’t like corned beef OR cabbage and there is not one ounce of Irish in me, I decided to make a green themed dinner instead.
In the spirit of this holiday please consider my chimichurri sauce leprechaun magic dust. Do they have dust? Mine would. The end.



  • 8 oz steak. I had london broil defrosted already so I used that.
  • 1 bundle of asparagus
  • olive oil or grass fed ghee
  • salt and pepper to taste

Chimichurri ingredients:

  • handful of parsley sprigs
  • 1/2 handful cilantro sprigs
  • 1 medium garlic clove
  • 2/3 cup olive oil
  • 1/2 tsp paprika
  • 2 tsp lemon juice or apple cider vinegar
  • salt and pepper



In a stovetop pan add olive oil or ghee on medium heat. Break off the bottom asparagus stems – the white part is fibrous and tough. Then add the asparagus to the pan. Toss to coat each stalk in the oil. Sprinkle with salt and pepper. Sauté until tender.

Typically chimichurri is paired with grilled meat, but it was about 20 degrees outside when I made this dinner so I used my cast iron indoors! Sear the steak in a separate skillet on medium high heat for about 2-3 minutes on each side. The amount of cooking time depends on the wellness of your meat and how thick it is.


Directions for the chimicurri sauce:

I use a knock-off Magic Bullet for this. Break off the leaves from the herbs stems. Don’t get too technical, it will all blend well in the food processor anyways. Add all the ingredients to a food processor or blender and pulse. You don’t want it too smooth like slop (as shown in my photos HAHA). So only a few pulses is necessary.


Once you remove the meat and veg from the skillet let the meat rest for a few minutes. Then slice diagonally. Pour chimichurri sauce over the meat and MANGIA!

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