• Nicole Kuhn

Steak with Chimichurri


 

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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