Chimichurri is my all time favorite thing to douse on almost everything. It’s so versatile and delicious. Drew and I first made this sauce on valentine’s day to put on top of our venison. It’s tangy, creamy, and a little bit spicy – I dig! This sauce is perfect to make in a larger batch and then you can add to your recipes throughout the week. I love it in this zoodle bowl but you could also throw onto tacos, burgers, breakfast hashes or even a veggie dip for snacking.
Zoodles are a great alternative to pasta noodles as they’re low in carbohydrates (and sugar) and are much more nutrient dense. They’re also great for meal prepping – spiralize and put in the fridge to use for recipes later in the week. Zucchinis are high in vitamin C, B vitamins and have anti-inflammatory properties. They have a high water content and their skins are a decent source of the fiber known as pectin, which makes them a great food for promoting digestion and regularity. In general, the skin of fruits and vegetables tends to be one of the most nutrient dense sources in the food so it’s usually a good idea to avoid peeling your fruits and veggies but be sure to buy organic and wash well.
With its primary ingredients being olive oil and avocado, the chimichurri is a great source of healthy fats. It’s also packed densely with parsley, cilantro, and garlic which all have an impressive list benefits. It can be hard to get more than just a small amount of these ingredients into your diet daily but when consumed through sauces like this they’re much more condensed and thus more impactful. Herbs are underestimated and not talked about enough as a powerful source of nutrients. Cilantro, in particular, is unique as it can help to rid the body of heavy metal toxicity – one reason why it never hurts to eat cilantro with fish.
Chimichurri Zoodles & Steak Bowl
- 8 oz grass-fed flank or skirt steak
- 4 medium zucchinis spiralized
- 1/4 cup chimichurri sauce
- 1/2 avocado optional, for ganish
- 1/4 lime wedge optional, for garnish
- pickled red onion, cilantro, parsley optional, for garnish
- 1/3 cup extra virgin olive oil
- 1 juice from whole lime
- 1 cup loosely packed cilantro
- 1 cup loosely packed parsley
- 1/4 cup red onion
- 1/2 avocado
- 1 red chili pepper seeds removed
- 4 garlic cloves
- 1/4 tsp sea salt
Spiralize zucchini using a spiralizer
Season steak with black pepper and sea salt
Grill or saute steak to desired doneness, cut into strips or bite size pieces and set aside
Add zucchini noodles to large pan over medium heat. Add a splash of water (maybe a couple of tablespoons) and cover for ~2-3 min to steam. Be careful not to oversteam. Uncover, making sure all water is evaporated, and add in 1/4 cup chimicurri sauce. Saute ~5 minutes until evenly heated and zucchini noodles cooked through.
Add chimicurri zoodles to bowl and top with steak. Garnish with lime wedge, avocado, pickled red onion, parsley and cilantro. Toss and Enjoy!
Combine all ingredients to food processor and blend! Note this recipe will definitely allow for left over sauce - store in fridge and good for a few days.
If you like a thicker consistency, keep recipe as is. If you like a thinner consistency, add less avocado and more olive oil.