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AIP Grilled Steak Recipe with Easy Nightshade-Free Chimichurri Sauce

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A flavorful grilled ribeye steak paired with a bright, nightshade-free chimichurri sauce, perfect for those following an autoimmune protocol (AIP) lifestyle.

Ingredients

Scale
  • 1.5 pounds ribeye or sirloin steak, well-marbled (preferably grass-fed)
  • 1 teaspoon sea salt (adjust to taste)
  • 1 teaspoon garlic powder (pure, no additives)
  • 1 tablespoon coconut oil or avocado oil (for grilling)
  • 1 cup fresh parsley leaves, packed (flat-leaf preferred)
  • 1/2 cup fresh cilantro leaves, packed (optional)
  • 1/4 cup fresh oregano leaves or 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar (raw, unfiltered)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper (omit for strict AIP)

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop parsley, cilantro, and oregano leaves in a mixing bowl. For a smoother texture, pulse briefly in a food processor. Add minced garlic, olive oil, apple cider vinegar, lemon juice, sea salt, and black pepper (if using). Stir well and let rest at room temperature.
  2. Season the Steak: Pat the steak dry with paper towels. Rub both sides with coconut or avocado oil, then sprinkle evenly with sea salt and garlic powder.
  3. Preheat Your Grill: Heat grill or grill pan to medium-high (about 450°F). Clean and lightly oil grates to prevent sticking.
  4. Grill the Steak: Place steak on grill and cook 4-5 minutes per side for medium-rare (internal temp 130-135°F). Adjust time for preferred doneness. Use tongs to flip gently without pressing down.
  5. Rest the Steak: Remove steak and let rest on cutting board for 5-7 minutes to redistribute juices.
  6. Serve: Slice against the grain and spoon chimichurri sauce over the steak.

Notes

Pat steak dry before seasoning for a good sear. Use coconut or avocado oil for high smoke point grilling. Omit black pepper for strict AIP compliance. Let chimichurri rest to marry flavors. Use an instant-read thermometer to avoid overcooking. Rest steak after grilling to keep it juicy. Leftovers store well separately in fridge up to 3 days. Reheat gently in skillet or oven, avoid microwave.

Nutrition

Keywords: AIP steak recipe, nightshade-free chimichurri, grilled steak, autoimmune protocol, paleo steak, healthy steak recipe, dairy-free, gluten-free

Find it online: https://coracooks.com/aip-grilled-steak-recipe-with-easy-nightshade-free-chimichurri-sauce/