Campfire Chimichurri Steak

Bold, rustic, and campfire-ready—this chimichurri filet is high-protein, low-carb, and packed with flavor.

Cook Method: Charcoal, gas grill, or cast iron over fire
Prep Time: 10 minutes
Cook Time: 10 minutes
Macros (per serving):

Calories: ~395

Protein: ~40g

Carbohydrates: ~2g

Fat: ~26g

Ingredients

For the Filets:

• 2 beef tenderloin filets (6 oz each)

• 1 tbsp olive oil

• Salt and freshly cracked black pepper

For the Chimichurri:

• 1/2 cup fresh parsley, finely chopped

• 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)

• 3 garlic cloves

• 2 tbsp red wine vinegar

• 1/3 cup olive oil

• 1/2 tsp red pepper flakes (adjust to taste)

• Salt and pepper to taste

Instructions

1. Make the Chimichurri:
   Use a mortar and pestle to crush the garlic, parsley, oregano, and red pepper flakes into a coarse paste. (Alternatively, finely chop all herbs and garlic by hand.) Transfer to a bowl or jar, stir in vinegar and olive oil, and season with salt and pepper. Let sit for at least 20 minutes to allow flavors to develop. Can be made ahead and chilled.

2. Prep the Filets:
   Pat steaks dry. Rub with olive oil and season generously with salt and black pepper.

3. Grill:
   Heat grill or cast iron skillet over medium-high heat. Sear filets for 4–5 minutes per side for medium-rare (internal temp ~130°F), adjusting to your preferred doneness.

4. Rest and Serve:
   Let steaks rest 5 minutes. Spoon chimichurri over top and serve hot.

Tips:

• Pairs well with grilled sweet potatoes, charred veggies, or a citrusy arugula salad.

• Chimichurri keeps 3–4 days refrigerated and also works great on fish or eggs.