Caveman Cuisine: Gaucho-style Sirloin

Let your taste buds be swept away, to a place called Argentina, where the steaks flow like wine.


2 6oz sirloin steaks
2 pastured eggs (Vital Farms is a great producer and they are now widely available)
2 tbsp butter
2 tbsp prepared chimichurri (see recipe here)


Heat a well-seasoned iron skillet in a 400 degree oven and at the same time, melt your butter in a frying pan.  Use a little bit of the butter to brush your steaks (on both sides)  and carefully remove the iron skillet to a safe surface such as your oven's burners.  Put the steaks on the skillet, letting them sear for ~3 minutes.  Flip the steaks and put the skillet back into the oven.

Set the oven to a high broil, and while the steaks cook, another 3-5 minutes max, fry in the remaining butter.

Remove the steaks from the oven and let them rest on a plate for 5 minutes.  When you are ready to serve your steaks, top with a fried egg and a generous drizzle of chimichurri.

Yield: A romantic dinner that begs for a glass of good Malbec.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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