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Boneless Ribeyes
&
Chimichurri

8 Servings

Ingredients-Chimichurri

2 Tbsp — Minced Garlic

2/4 cups — Olive Oil

(you can also use

coconut or avocado oil)

3 Tbsp — Red

Wine Vinegar

1/4 cup — Fresh Parsley

1 bushel — Fresh Cilantro

1/2 tsp — Pink

Himalayan Salt

1/2 tsp — Black Pepper

1 tsp — Crushed Red

Pepper (optional)

1 Tbsp — Dried Oregano


Ingredients-Boneless Ribeyes

2 lbs — Boneless Ribeye Steaks

1 Tbsp — Minced Garlic

1 Tbsp — Olive Oil (you

can also use coconut or

avocado oil)

Pink Himalayan Salt

and Black Pepper to

your taste.

Instructions ------------Chimichurri

  1. In a blender or food processor add all ingredients and blend until smooth.
  2. Keep refrigerated up to 1 week in an airtight container.

Instructions ------------ Boneless Ribeyes

  1. For best results, let your steaks sit at room temperature for at least 20 minutes.
  2. In a small bowl combine the minced garlic and olive oil. Then set aside.
  3. Season your steaks with salt and pepper to your taste.
  4. Pour the olive oil mixture over the steaks on both sides. 
  5. Now how you cook them is up to you: 1- air fry them at the highest setting on your fryer until they are cooked to your liking. 2-You can broil these on high until they are cooked to your liking. Or 3- you could grill these until they are cooked to your liking.





Tips / Suggestions --Chimichurri is great on veggies!

Preparation

Keto With Lee

Boneless Ribeyes & Chimichurri sauce

Nutrition Facts

Macros--Chimchurri

Macros--Ribeyes