Name: Steak, Roasted Carrots & Red Onion with Chimichurri Sauce
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 15 medium carrots; 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 3 medium red onions; 1.02 kg ribeye steak; black pepper; crushed red pepper; extra virgin olive oil; red wine vinegar; salt; virgin coconut oil

Steak, Roasted Carrots & Red Onion with Chimichurri SauceSteak, Roasted Carrots & Red Onion with Chimichurri Sauce — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

15 medium carrots

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

3 medium red onions

1.02 kg ribeye steak

black pepper

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

virgin coconut oil

Instructions

Preheat oven to 230°C (450°F).

Peel and cut onions into 8 wedges. Transfer to a sheet pan. Wash and peel carrots. Slice into thirds crosswise, then halve or quarter lengthwise. Add to sheet.

Drizzle with oil and season with salt and pepper; toss to coat.

Arrange in a single layer and place in the oven. Roast, tossing once halfway through, until carrots are tender, 15-20 minutes.

Heat a skillet over medium-high heat.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic.

Coat bottom of skillet with oil. Season steak with salt and pepper. Add to skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

In a medium bowl, prepare sauce by whisking together parsley, garlic, oil, vinegar, salt, and pepper.

To serve, place steak, carrots, and onion on a plate and drizzle with chimichurri sauce. Enjoy!

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