STEAK WITH CHIMICHURRI
INGREDIENTS:
for the steak:
steak of your choice
salt
pepper
for the Chimichurri:
1/2 cup olive oil
2 tbsp. red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
1/2 jalapeño pepper deseeded and minced
1/2 seranno pepper deseeded and minced
1 level teaspoon coarse salt (I used Kosher)
pepper , to taste (about 1/2 teaspoon)
INSTRUCTIONS:
for the Chimichurri:
Option 1: Mix all of the ingredients together in a bowl. Allow to sit for at least 5-10 minutes before serving to release all of the flavors into the oil. Ideally, let it sit for more than 2 hours, if time allows.
Option 2: Add all of the ingredients to a mortar and muddle the ingredients to release more flavor and create a more consistent texture. Allow to sit for at least 5-10 minutes before serving to release all of the flavors into the oil. Ideally, let it sit for more than 2 hours, if time allows.
for the steak:
Heat a cast iron skillet over medium-high heat.
Pat the steaks with paper towels to remove as much moisture as possible. season liberally with salt and pepper.
Cook for 4-5 minutes on each side for a medium rare steak (mine were about an inch thick). Adjust cooking time for your desired doneness.
Let rest 8-10 minutes before slicing and serving.
Slice and garnish with chimichurri.
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