Blistered Shishito Pepper Chimichurri with Plantains
for the grill lovers
Herbs are definitely one of my favorite ways to flavor steaks and Chimichurri is just so classically perfect for steak. Jazzing it up with the shishito peppers adds this smoky flavor to the freshness, making it perfect for grill season!
I paired this with a plantain, which is rich in resistant starch to feed the beneficial bacteria and ofc are just delicious.
Ingredients and Benefits:
Pasture-raised steak: Rich in omega-3 fatty acids, CLA, and antioxidants like vitamins E and A to reduce inflammation and improve metabolic health. Any cut would work, I used Grassroots Co-op ribeye, but any cut will work! Use code “LIVNATURALLY” for 15% off
Shishito peppers: Rich in fiber and vitamin C and A for digestive and immune health
Parsley: Rich in flavonoids to reduce inflammation and improve blood pressure
Cilantro: Helps rid the body of heavy metals and prevents oxidative stress
Garlic: Has antibiotic and anti-inflammatory properties
Red onions: Rich in quercetin, anthocyanins, fiber, and for heart health, metabolism benefits, and anti-inflammatory effects
Extra-virgin olive oil: Rich in monounsaturated fats, polyphenols, and antioxidants to reduce inflammation
Lemon juice: Rich in vitamin C, folic acid, and minerals for skin health
Red wine vinegar: Can help regulate blood sugar levels and contains polyphenols that help reduce inflammation
Red pepper flakes: Contains capsaicin in red pepper flakes that may increase your metabolism and stimulates digestive fluids
Pasture-raised tallow: Rich in vitamins A, D, E, K2 and CLA for bone and metabolic health. I used Fond chili garlic, use discount “LIVNATURALLY10”
Plantain: Rich in fiber, resistant starch, potassium, and vitamins to feed beneficial gut bacteria that support digestive and immune function
Recipe:
serves 2
-1 pasture-raised ribeye
-salt, pepper
Chimichurri:
-1 cup blistered shishito peppers
-1 cup parsley
-1/2 cup cilantro
-2-3 garlic cloves
-1/4 red onion
-1/4 cup olive oil
-2 tbsp red wine vinegar
-squeeze lemon, optional
-salt, red pepper flakes
Plantain:
-1/2 tbsp tallow (or cooking fat of choice) I used @fondbonebroth chili garlic
-1 plantain, sliced
Method:
-30 minutes prior to cooking, set steak out to reach room temperature
-while steak is resting, in a pan over medium-high heat, add shishito peppers. Let them cook, undisturbed, for 2-3 minutes until they’re blistered and charred. Then, flip and cook another 2-3 minutes. Remove from heat to cool
-add peppers, parsley, cilantro, garlic, red onion and seasonings to a small food processor. Pulse until mostly chopped up. Then, with the food processor running, pour in the olive oil, red wine vinegar, and optional garlic. Continue blending until combined. Set aside
-Pat steak dry and season, then prepare to liking, we grilled ours!
-while steak is cooking, prepare plantain.
in the same pan, add tallow and let heat up. Add and cook the plantains on one side for 4 minutes, then flip and cook the other side for an additional 4 minutes, until golden brown
-once everything is done, plate the steak with the Chimichurri on top and plantains on the side. Enjoy and I highly recommend eating outside for the vibes🤍