This recipe is a fun way to spice up a conventional grilled steak. The piri piri sauce is fresh and vibrant with a subtle kick from the cayenne pepper. Our favourite way to enjoy these steaks is alongside a bunch of fresh greens to make lettuce wraps!
Piri Piri Steaks
Gluten-Free, Paleo-Friendly, Whole30, Dairy-Free
Prep Time: 15 minutes Cooking Time: 12 minutes
Serves 4 Ingredients
1 roasted red bell pepper, chopped (about 1 cup)
1 garlic clove, minced
2 tablespoons Lee’s Ghee (Plain Jane)
2 tablespoons lemon juice
1 ½ tablespoons paprika
1 tablespoon organic apple cider vinegar
1 teaspoon sea salt
½ teaspoon cayenne
¼ teaspoon oregano
2 1-lb grass-fed steaks
In a mini food processor, add the red pepper, garlic, ghee, lemon juice, paprika, apple cider vinegar, salt, cayenne, and oregano. Blend until smooth.
In a large bowl, add the steaks and half of the sauce. Thoroughly coat the steaks and set aside. Allow the steaks to marinate for 1 hour at room temperature.
Heat a grill or 12-inch cast-iron pan over medium-high heat. Cook the steaks on one side for 5 minutes, then flip over and cook for an additional 5 to 8 minutes, until the internal temperature reaches 145°F. Remove from pan and allow to rest for 5 minutes before slicing and serving.