Simple Steak Marinade with Chimichurri Sauce

No summer grill is complete without a good steak marinade and chimichurri sauce recipe! Easy, simple and super delicious!

When it comes to steak, you want to think of the KISS principle (keep it simple, stupid!). When cooked right, a steak is super juicy and tender on its own with some simple salt and pepper. But to take it to the next level, well, I am all about that! Using marinades is a great way to kick up your steaks just a notch. This simple marinade infuses the steak with tons of flavor. Lime juice is used to break down the toughness of the meat while the garlic brings out the flavor. I highly recommend marinating the steak overnight but if you are pushed for time, 30 minutes should suffice. For this recipe, I used strip steak, but you can also use different cuts of steak like a skirt steak for instance.

My favorite way to cook a steak is on the grill (is there a better way!?). I like to set my grill over medium-high heat and cook each side for just 5 minutes to get a nice sear and to achieve the rare to medium-rare pinkness. You could also cook in a skillet if you do not have access to a grill.

(By the way, this steak marinade recipe can be used for my verde carne asada tostadas!!)

You could stop after grilling your steak, but wouldn’t you like to go an extra step? If you are interested in adding some green to your steak, try out adding a chimichurri sauce! Since you are marinating the steak with subtle ingredients, the sauce really takes the steak to the next level!

Everyday herbs like cilantro and parsley are used to provide a fresh clean flavor to the steak. The sauce is super easy to make with just a processor or blender. You could also use this sauce on different types of dishes like eggs, chicken, or used in pasta salad dishes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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No summer grill is complete without a good steak marinade and chimichurri sauce recipe! Easy, simple and super delicious! 

INGREDIENTS

Steak Marinade

• 1 1/2 lb steak of choice

• 3 cloves garlic (minced)

• 1 tsp salt

• 1/2 tsp pepper

• 1 lime (squeezed)

• 2 Tbsp EVOO

Chimichurri Sauce

• 1 cup flat leaf parsley

• 1 cup cilantro

• 4 cloves garlic

• 1/2 medium onion

• 1 Tbsp lime juice

• 1/3 cup EVOO

• S&P to taste

• dash of chili pepper flakes

DIRECTIONS

For the marinade and grilling

1. Coat the steak with salt and pepper on each side.

2. Whisk the garlic, lime, and EVOO together and pour into the Ziploc bag.

3. Add the steak to the bag and marinate for at least 30 minutes or overnight preferably.

4. Grill on medium-high heat and cook for 5-10 minutes per side or until desired pinkness.

5. Let the steak rest by placing aluminum foil over the steak for at least five minutes. Cut steak across the grain and serve with chimichurri sauce.

For the chimichurri saucE

1. Add all ingredients to a food processor and blend until everything is fully incorporated and smooth.

Matcha and Carob Cookies

These matcha and carob cookies are sure to satisfy that sweet tooth while giving you a boost of energy without the crash!

What better way to get in that caffeine kick than in cookie form! Yup! You heard me right! These matcha and carob cookies are sure to satisfy that sweet tooth while giving you a boost of energy without the crash!If you are wanting a cookie that is naturally low in sugar then look no further. Carob powder is used in this recipe because of its natural sweetness. In fact, it is often used as a replacement for chocolate.

I know, I know -- why would you ever want to replace chocolate? Well, according to the National Headache Foundation, foods that contain tyramine may trigger migraine headaches… And what foods contain tyramine? Unfortunately, chocolate. That is why people who get migraines are recommended to avoid chocolate. Additionally, some people may avoid chocolate for other reasons, whether it’s because of allergies to dairy (certain chocolates contain milk) or because of personal dietary restrictions.

If you want to make these matcha cookies with chocolate, you can see my notes at the end of the post. Otherwise, I wanted to add this recipe to my blog to show those who avoid chocolate or dairy in their diet that it is definitely possible to satisfy your chocolate cravings using an alternative ingredient. The good news is that carob powder works really well as a substitute for chocolate… And it works really well together with matcha.

Have you ever had matcha tea? Matcha tea is actually just finely grounded green tea leaves. It is essentially a concentrated form of green tea, which means it retains most of its antioxidants. Matcha also contains a unique form of caffeine known as theophylline which sustains the energy levels without any adverse effects. So, not only does the subtle, earthy taste profile of matcha complement perfectly with the natural sweetness of carob, but the combination of the two in this recipe results in a cookie without the sugar or caffeine crash.

Fun fact: Carob powder is dog-friendly! Carob does not contain high levels of theobromine, a compound that is toxic to dogs.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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These matcha and carob cookies are sure to satisfy that sweet tooth while giving you a boost of energy without the crash!

INGREDIENTS

• 1/2 cup fine almond flour

• 1/2 cup GF all purpose baking flour

• 1/2 tsp baking soda

• 1 Tbsp carob powder

• 1 Tbsp matcha powder

• pinch of salt

• 1/4 cup organic light brown sugar (packed)

• 1/2 cup melted coconut oil

• 1 egg (room temperature)

• 1 tsp vanilla extract

DIRECTIONS

1. Sift flours, salt, soda, matcha and carob powder in a bowl.

2. In a separate bowl, whisk sugar and melted coconut oil until creamy and smooth. Then whisk in vanilla and egg.

3. Slowly add dry mix to wet mix until fully incorporated.

4. Chill in the fridge for 10 minutes and preheat oven to 350 degrees.

5. Line baking sheet with parchment paper. Spoon 1 Tbsp mixture and form into balls and press onto baking sheet.

6. Bake for 10-15 minutes cool on rack and dust with matcha and/or carob powder for visual presentation if desired.

NOTES

1. Best when right out of the oven with a glass of cold milk of choice and straight out the fridge!

2. For the chocolate version, just substitute 1 Tbsp of carob powder for cocoa powder, ¼ cup organic light brown sugar for ½ cup organic light brown sugar and ¼ cup organic dark chocolate chips.

Morning Green Smoothie

This morning green smoothie recipe is full of simple, delicious and nutritious ingredients that will keep you energized and ready for the day!

Everybody needs to have a go-to green smoothie recipe in their repertoire. This recipe I’m about to share with you has been my ol’ faithful since college. When I don’t know what to make in the morning, or if I’m in a rush, all I have to do is pop a few simple ingredients from my freezer into a blender, and voila! I am good to go.

I’ve seen some people look at green smoothies, their nose wrinkled in disgust, saying things like “that’s going to taste like dirt!” Well, surprise! That is quite the contrary with this green smoothie recipe! This smoothie tastes like a creamy vanilla almond milkshake!

One of the major reasons why I still use this recipe is that I can get most of my picky friends to drink it, especially those who do not care for veggies. The veggies in this smoothie are hidden by the addition of fruit and almond butter… Even I forget that it’s healthily packed with veggies!

There are many great health benefits to this five-ingredient green smoothie that will keep you energized and ready for the day! Fruits are a good source of energy, but eaten alone will only provide short bursts of energy. If you add a higher content of veggies, green smoothies have a balanced sugar content. This smoothie is also very filling as it contains high amounts of water and fiber. As a result, if you are trying to lose weight, green smoothies will help fight hunger and cravings while helping the pounds melt off easier!

The base for this recipe consists of a bosc pear, banana, spinach, almond butter and almond milk. I usually start my smoothie out with these main ingredients but if I want to step up my nutrition game, then I will add 1 scoop of superfood green powder, 1 scoop protein powder, and top with hemp seeds.  You could also sub some ingredients depending on what you have on hand. For example, if I am out of pears then I will use 1 cup frozen berry medley or if I am out of spinach then I will use kale or mixed greens.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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This green smoothie recipe is full of simple, delicious and nutritious ingredients that will keep you energized and ready for the day! 

ingredients

• 1/2 bosc pear

• 1/2 frozen ripe banana

• 1 large handful fresh spinach

• 1 Tbsp almond butter

• 1 cup almond milk

directions

1. Combine all ingredients in a blender and blend until smooth!

notes

1. If you would like this smoothie to be colder, add 1 cup ice to the mixture and blend until smooth.

2. Add superfood and protein powder to take your green smoothie to the next level!

3. For easy preparation, combine the pear, banana, spinach and almond butter to freezer Ziploc bags and store in the freezer until ready to use. Just throw the bag into the blender, add milk and blend for a quick morning breakfast smoothie!

Chili Lime Mango Smoothie

Anti-inflammatory and detoxifying chili lime mango smoothie! Sweet, tangy, and subtly spiced. Perfect for Cinco de Mayo!

One thing you must know about me, I love spicy food! There is just something about adding a dash of sriracha or hot sauce to a meal that takes it to the next level!

This recipe was inspired by an Instagram post I made a while back with my favorite afternoon snack combo, mango, and chili lime seasoning. This seasoning mix brings out the flavors of the mango while adding the perfect amount of heat to it.

For this smoothie, in lieu of the premade seasoning mix that contains a fair amount of sodium, I have used chili pepper flakes and fresh lime instead. Chili peppers contain capsaicin which has proven to be an aid to weight loss, helpful in treating cancer and relieves pain.

Chili peppers pair great with fresh ginger root to detox the body. This power couple detoxes the body which eliminates any excessive toxins that are present in the bloodstream, liver, and other excretory organs. This power couple also provides a concoction that has anti-inflammatory and antioxidant properties to support the cleansing and protection of your body’s main system.

Since ginger, chili peppers, and lime can provide an intense flavor, mangoes, as well as coconut milk and bananas, balance the flavors out. At the end of it all, the harmony of the flavors-- it’s purely delicious!

In honor of #cincodemayo, you could easily make this smoothie recipe into margaritas by adding tequila! Don’t forget to rim your glasses with lime and the chili lime seasoning!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Anti-inflammatory and detoxifying chili lime mango smoothie! Sweet, tangy, and subtly spiced. Perfect for Cinco de Mayo! 

INGREDIENTS

• 1 whole mango (or 1 1/2 cup frozen mango chunks)

• 1/2 lime

• 1 cup coconut milk

• 1-2 tsp fresh ginger

• Half frozen ripe banana

• few shakes of chili pepper flakes

DIRECTIONS

1. Blend until smooth!Optional: Add a dash of chili-lime seasoning and lime wedge for garnish

Slow Cooker Verde Carne Asada Tostadas

Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

In honor of my husband’s favorite, I am sharing the recipe for my slow cooker carne asada tostadas with salsa verde. I have even used his favorite for this recipe -- steak! You can, of course, use whatever protein you desire, but the key ingredients are my homemade salsa verde, onions, garlic, and beef stock. This recipe is super versatile, easy, and delicious.I love this recipe because I get to use my slow cooker, so not only are you getting the juicy and tender meat you are saving time! Sundays are typically designated as my meal prep day so I will start a batch first thing in the morning. By the time dinner comes around, my husband and I will have dinner ready for that night and for the rest of the week!

Tostadas are a super fun way to enjoy carne asada. Who doesn’t like a good crispy fried or baked tortilla?! For this recipe, I love using Siete foods cassava and coconut flour tortillas. I pan fry them with a couple tablespoons of coconut oil. There is just something about these tortillas that just take the recipe to the next level!

Have fun with adding your favorite toppings! I like to keep it simple with cilantro, sliced radishes, avocado salsa verde, and a squeeze of lime.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

INGREDIENTS

• 2 lbs grass fed beef steak

• 2 cups salsa verde

• 1 medium white onion (sliced)

• 5 cloves garlic (mashed)

• 1 cup organic grass fed beef broth low-sodium

Toppings

Fresh cilantro, lime wedges, sliced radishes and avocado salsa verde

Optional toppings

Cotija cheese, refried beans, sliced avocado, diced red onions, and sliced jalapenos

DIRECTIONS

1. Season beef steak with a generous amount of salt and pepper.

2. Heat a skillet over medium-high heat with 1 tbsp coconut oil. Once the pan is hot, add the steak to the pan. Sear the steak for a few minutes on each side. You just want a nice sear; not actually cooking the steak.

3. Turn your crockpot on high and add the seared steak, salsa verde, onions, garlic and beef broth until beef is fully submerged.

4. Cook on high for 5-6 hour or until beef steak is falling apart.

5. While the mixture is cooking, use this time to prep the toppings you will be using for the tostadas.

6. Turn the crockpot off and wait for the meat to cool.

7. As the beef mixture is cooling, in a frying pan, heat 1 tbsp coconut oil on medium-high heat. Once the pan is hot, drop one tortilla in until it starts to brown, flip and brown, cooks in about 1-2 minutes. Continue until all tortillas have been fried. Let rest on a paper towel to absorb excess oil and sprinkle with salt.

8. Layer the tostadas with the verde carne asada, chopped cilantro, radishes, then drizzle with avocado salsa verde and squeeze of one lime wedge.

9. Layer with additional ingredients, serve and enjoy!

NOTES

1. Salsa verde and avocado salsa verde recipe