Directions for: Butcher Steak Chimichurri
Ingredients
Steak6 cleaned butcher steaks, approx. 5 to 7 oz. each (petite tender, skirt steak, etc.)
1 oz olive oil
kosher salt and ground black pepper, to taste
Chimichurricup red wine vinegar
cup water
4 cloves garlic
1 Tbsp kosher salt
1 tsp red chili flakes
1 tsp ground black pepper
1 cup olive oil
bunch flat leaf parsley
1 tsp oregano leaves
3 sprigs rosemary (6 inches each)
Directions
Steak1. Clean steaks removing all silver skin and connective tissue.
2. Pour olive oil in bowl and mix with steaks to coat. Sprinkle with salt and pepper and set on high grill. Cook 4 to 6 minutes per size depending on thickness.
3. Remove and let rest 5 to 10 minutes before slicing.
Chimichurri1. Add all ingredients except olive oil to blender and pulse. Slowly add olive oil pouring in a stream little at a time until mixture is thick and smooth. about 5 minutes preparation.
2. to finish: Slice Steak and lay fanned on platter or plate. Spoon on a generous amount of Chimichirri and garnish with chopped kitchen pickles and wild arugula.
See more: Beef, Grill, Herbs, Main