Collard Green Chimichurri Strip Filets

This Strip Filet recipe from Chef Lamar Moore is served with a side of a collard green chimichurri.


  • 2 8oz Strip Filets  
  • Grape seed oil 4oz  
  • Unsalted butter 4oz 
  • Kosher salt (to taste) 
  • Black pepper (to taste)

Collard Green Chimichurri:

  • 1 cup Cleaned leaf collard greens
  • 3 cloves garlic  
  • 3 TBSP fresh oregano 
  • 2 cup extra-virgin olive oil 
  • 1/3 cup red wine vinegar 
  • 3 TBSP lemon zest  
  • Pinch red pepper flakes
  • Kosher salt


Collard Green Chimichurri:

  1. Chop collard greens, and oregano until herbs are finely chopped and garlic is minced.
  2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. Reserve.


  1. Season both sides with salt & pepper
  2. In cast iron pan add grape seed oil and unsalted butter
  3. Add steaks sear on each side 4-5 minutes, until internal temperature reaches 145°F for medium rare as measured by a meat thermometer
  4. Top with chimichurri sauce and serve 


Nutrition information per serving, 4 servings: 1,103 Calories; 114 g Total Fat (27.7 g Saturated Fat; 1.3 g Trans Fat; 29 g Polyunsaturated Fat; 54 g Monounsaturated Fat); 133 mg Cholesterol; 294 mg Sodium; 1.7 g Total Carbohydrate; 0.7 g Dietary Fiber; 0.2 g Total Sugars; 0 g Added Sugars; 24 g Protein; 46.6 mg Calcium; 2.9 mg Iron; 342 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 9.3 mg Niacin; 0.6 mg Vitamin B6; 3.5 mcg Vitamin B12; 231 mg Phosphorus; 3.7 mg Zinc; 22.1 mcg Selenium; 67 mg Choline

Chef lamar moore