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!
- 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
- 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.
- Add tallow to cast iron or stainless steel pan and turn heat on high.
- Top steaks with sea salt and pepper.
- 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).
- Add thyme sprig and grass-fed butter.
- Flip and cook for 5 minutes on other side, basting with thyme butter.
- Remove steaks from heat.
- 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.
- Top the cooked steaks with Chimichurri sauce and enjoy!