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Steak with Chimichurri & Parsnip Fries

Paleo, Gluten-Free, Dairy-Free

Serves 2

Time: 40 Minutes

Difficulty: Medium


  • 2 New York Strip Steaks
  • Olive Oil
  • Sea Salt
  • Fresh Pepper

Parsnip Fries

  • 4 parsnips
  • 1 tbsp. olive oil
  • 1/4 tsp. sea salt


  • 2 cloves garlic
  • 1 shallot
  • 1 1/2 cups parsley or cilantro (or use a mixture), thick stems removed
  • 2 tbsp. fresh oregano (or 1 tbsp. dried)
  • 1/2 tsp. crushed red chillies
  • 1/4 cup red wine vinegar
  • 1/2 - 3/4 cup olive oil
  • 1/4 tsp. sea salt


  1. About 20 minutes before grilling the steaks, remove them from the fridge and let them sit covered at room temperature.
  2. Preheat the oven to 425° F.
  3. Scrub your parsnips clean and lightly peel them. Slice the parsnips length wise into about 3 inch strips.
  4. Toss parsnips strips in olive oil and season generously with sea salt. Line them on a baking sheet and transfer them to the oven for about 25-30 minutes until golden brown. (Flip them once during cooking.)
  5. While the parsnips fries are cooking, cook the steak. Heat a grill to high, and lightly season each side of the steaks with a tiny drizzle of oil and a sprinkle of salt and pepper.
  6. Place the steaks on the grill and cook until golden brown and slightly charred, about 4-5 minutes.
  7. Turn the steaks and cook for another 3-5 minutes for medium rare, 5-7 minutes for medium or 8-10 minutes for medium well.
  8. Once the steaks are done cooking, transfer them to a cutting board or plate, cover loosely with foil and allow to rest for 5 minutes.
  9. While the steaks are resting, prepare the chimichurri. Combine all ingredients in a small food processor or blender and puree until smooth, adding the olive oil in batches.
  10. Serve steaks with a side of parsnip fries and a dollop of chimichurri sauce.