Easy Sirloin Skillet with Skinny Latina Chimichurri
½ - 1 thinly sliced Sirloin steak, cut into strips
2 tbsp of Skinny Latina Chimichurri (Regular or Caliente)
Salt and pepper
½ tbsp of avocado oil or olive oil
½ onion, thinly sliced
¼ - ½ bell pepper, thinly sliced (julienne)
- In a bowl, marinade the sirloin steak with salt, pepper and the Chimichurri. Coat all the steak pieces well, cover and let marinate for 10-20 minutes. If you are marinating longer than this, you can place it in the fridge until ready to cook.
- Using a pan or skillet, cook the steak over medium heat in oil until desired doneness. It will take very little time so make sure to keep an eye on it and cook both sides. Remove the steak from the pan and let rest on a plate.
- Add the onion and pepper, cook until you get a good color. Season with salt and pepper. Turn off the heat and add the steak and the juices back in the pan. Toss it nicely and serve with a little bit more Chimichurri on the side. I served mine with avocado, roasted broccoli and Brussel sprouts. Buen Provecho!