Picanha Steak With Homemade Chimichurri Sauce
Juicy pan-seared picanha steak paired with a bright, herbaceous homemade garlic and parsley chimichurri. A rich, high-protein dinner that delivers bold flavor without any added sugar.
Prep
10 min
Cook
10 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Christina + Lila
Christina created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Take 150g picanha steak out of the…
- 01
Take 150g picanha steak out of the…
Take 150g picanha steak out of the refrigerator 20 minutes before cooking to bring it to room temperature.
Allow: 20 minutes
Tap card to mark done - 02
Combine 2 tbsp finely chopped fresh parsley
In a small bowl, combine 2 tbsp finely chopped fresh parsley, 1 pcs minced garlic clove, 1 tbsp olive oil, 0.5 tbsp red wine vinegar, 0.125 tsp red pepper flakes, 0.125 tsp salt, and 0.125 tsp black pepper. Stir well to form the chimichurri sauce and set aside.
Tap card to mark done - 03
Heat a skillet or cast-iron pan over…
Heat a skillet or cast-iron pan over medium-high heat until hot, about 2 minutes.
Look for: hot
Tap card to mark done - 04
Season the picanha steak evenly on all…
Season the picanha steak evenly on all sides with a pinch of salt and black pepper.
Tap card to mark done - 05
Place the steak fat-side down in the…
Place the steak fat-side down in the hot skillet for 3 to 4 minutes until the fat renders and turns golden brown.
Look for: the fat renders and turns golden brown
Tap card to mark done - 06
Flip the steak and cook the meat…
Flip the steak and cook the meat side for 3 to 5 minutes, until an instant-read thermometer reads 130°F (54°C) for medium-rare.
Look for: an instant-read thermometer reads 130°F (54°C) for medium-rare
Tap card to mark done - 07
Transfer the steak to a cutting board…
Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.
Allow: 5 minutes
Tap card to mark done - 08
Slice the steak against the grain into…
Slice the steak against the grain into thin strips, transfer to a plate, and spoon the fresh chimichurri sauce over the top to serve.
Ready when: everything is assembled and ready to enjoy
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