Grassland Beef - U.S. Wellness Meats
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“This AIP Steak Sandwich features a juicy steak, perfectly caramelized onions, and a mouth-watering chimichurri sauce. Despite being a healthy choice, the sandwich is so scrumptious and indulgent that you’ll forget you’re eating clean. The traditional pairing of steak and onions is elevated by the Chimchuri sauce, bursting with flavor. Keep reading for this exciting recipe and BONUS Recipe: Gluten and Dairy Free Sandwich Bread!” – Ann McNeel, January 2024 Featured Chef

By Ann McNeel | Clean Me AIP

USWM Shopping List: Grass-fed and finished Filet

For the Bread


  • 1 cup plantain flour
  • 1/4 cup tiger nut flour
  • 1 and 1/2 tbsp gelatin
  • 1/2 tbsp sea salt
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tbsp arrowroot flour
  • 1/4 cup olive oil
  • Water


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a small bread pan with parchment paper.
  3. Mix all dry ingredients (all ingredients except oil and water) in a large mixing bowl.
  4. Add olive oil and combine.
  5. Add enough water to get a sticky dough that starts to form a ball as you mix.
  6. Form your dough into a small round shape and place it in your parchment-lined bread pan.
  7. Bake at 350 degrees F for 20-25 mins or until an inserted toothpick comes out mostly clean.
  8. Remove from oven and allow to cool completely before slicing.
Chimichurri steak sandwich with homemade bread recipe



  1. 3 to 6oz of filet mignon (US Wellness Meats’ 3oz filet mignon is by far my favorite due to its exceptional texture)
  2. 1 yellow onion
  3. Olive oil for cooking and baking or avocado oil (for high-heat cooking)


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For the Chimichurri


  1. 1/4 cup extra virgin olive oil
  2. 2 garlic cloves
  3. 1/2 tsp sea salt
  4. 1/4 cup parsley
  5. 1/4 cup oregano
  6. 1/4 cup cilantro
  7. 1/2 tsp apple cider vinegar
  8. Juice of 1/2 of a small lime


  1. Place all ingredients in a food processor and grind until smooth
  2. Pour over your steak and leave the remainder for dipping
  3. Enjoy!

Meet nutritionist and this month’s US Wellness Meats Featured Chef, Ann McNeel. Before becoming a nutritionist, Ann earned a Ph.D. in marketing with an emphasis on food consumption behavior, a field close to her heart, after battling and eventually overcoming childhood obesity. Ann has always been a food enthusiast and has been experimenting in the kitchen for decades. After being diagnosed with autoimmune inflammatory arthritis in 2019, Ann’s passion for nutritious eating has flourished. She is a ‘clean’ cook who aims to utilize the purest ingredients in healthy recipes that everyone can enjoy! Follow Ann on Instagram or at her website