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Steak, Roasted Carrots & Red Onion with Chimichurri Sauce.

  • 5 medium
    carrots
  • 1 clove
    garlic
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1 medium
    red onion
  • ¾ lb
    ribeye steak
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    red wine vinegar
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 450°F.
  • 2
    Peel and cut onion into 8 wedges. Transfer to a sheet pan. Wash and peel carrots. Slice into thirds crosswise, then halve or quarter lengthwise. Add to sheet.
    1 medium red onion
    5 medium carrots
  • 3
    Drizzle with oil and season with salt and pepper; toss to coat.
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 4
    Arrange in a single layer and place in the oven. Roast, tossing once halfway through, until carrots are tender, 15-20 minutes.
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic.
    ½ small bunch Italian (flat-leaf) parsley
    1 clove garlic
  • 7
    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.
    1 tbsp virgin coconut oil
    ¾ lb ribeye steak
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    In a small bowl, prepare sauce by whisking together parsley, garlic, oil, vinegar, salt, and pepper.
    3 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    ⅛ tsp salt
    ⅛ tsp black pepper
    ⅛ tsp crushed red pepper
  • 9
    To serve, place steak, carrots, and onion on a plate and drizzle with chimichurri sauce. Enjoy!