Steak Chimichurri Recipe

Chimichurri is an uncooked sauce excellent with beef, chicken, pork, or fish. Originating in Argentina, chimichurri can also double as a marinade. Made with fresh herbs, red wine vinegar, and olive oil, this fresh sauce only takes minutes to make in a food processor. Special thanks to Chef Dave for sharing his culinary expertise!  

INGREDIENTS:

• 2-4 beef steaks (skirt, flat iron, or flank)
• 1 C parsley
• 1/3 C cilantro
• 1 sprig fresh thyme
• 1/4 C green onion
• 3 garlic cloves
• 1/4 C olive oil
• 2 T tallow
• 1/4 C red wine vinegar
• 1/2 T red pepper flakes
• 1 t sea salt
• 1 t black pepper

DIRECTIONS:

1. Wash and de-stem parsley and cilantro. Wash and cut off the root of the green onion. Roughly chop these fresh herbs and put them in a food processor. Add olive oil, vinegar, salt, pepper, and garlic to make Chimichurri sauce, and pulse until mixture becomes smooth.
2. Add tallow to cast iron or stainless steel pan and turn heat on high.
3. Top steaks with sea salt and pepper.
4. Once the pan starts smoking, add steaks and cook for 5 minutes on one side, or until the internal temperature reads 145ºF (note: 5 minutes is for medium. Add or subtract 1 minute on each side for each level of doneness desired).
5. Add thyme sprig and grass-fed butter.
6. Flip and cook for 5 minutes on other side, basting with thyme butter.
7. Remove steaks from heat.
8. Place on a cutting board to rest for 5-10 minutes (allowing the meat to rest allows the juices to soak into the meat). After the rest, cut meat across the grain.
9. Top the cooked steaks with Chimichurri sauce and enjoy!