Be careful because if you’re reading this and you’re a vegan, I’m about to really piss you off so for that, I’m sorry. I’m a carnivore at heart I can’t help it. On the other if you’re a meat lover, then you’re about to fall in love with me , so yeah, be careful too.
I’m about to teach you how to cook a delicious steak and top it with an amazing sauce called a Chimichurri. Chimichurri sauce is a zesty, vinegary, bright concoction of goodness which you can use to top literally anything. Once you make this sauce you’ll be hooked. Without further ado, see below your next go-to protein dish.
YOU’LL NEED :
A New York grass fed strip steak
White wine Vinegar
Salt & Pepper
Olive Oil (I like to keep infused oils handy and here I used a garlic infused olive oil)
Patience (If you want your chimichurri to taste good I recommend making it and refrigerating it overnight)
For the side salad:
The best Gorgonzola you can buy (don’t be cheap, cheese is better when it’s quality made)
MAKING THE CHIMICHURRI :
Mix together 1 whole chopped shallot, 1/3 cup of white wine vinegar , 1/3 cup of olive oil, 1tsp oregano, pinch of Salt &Pepper, small handfuls of chopped cilantro and chopped parsley . You could add garlic powder as well which I found isn’t really needed but some garlic lovers would appreciate this. Leave this mix overnight .
For the side salad:
Toss your sliced heirloom tomatoes with olive oil, dried parsley , salt &pepper and a drop of agave and drop of sherry vinegar to balance out the acidity. Top these with marcona almonds and gorgonzola crumbles. Serve as an appetizer or side to your steak.
Finally the steak:
To sear a steak well, you have to be very aware of your temperatures. Grab your best non stick pan and get some olive oil in it on high heat. Throw in some sage leaves and some butter if you’re feeling it, butter isn’t necessary but come on, why not make this incredible?
Sear your steak on high heat, I usually like it medium rare so I would sear it for 4 to five minutes on each side judging by how well it got a rich brown char. Once done, let it rest for three minutes then slice it against the grain. Serve it with the chimichurri sauce on top and the vibrant tomato salad!
TIP: With steak, you want to make sure you leave it alone. Don’t flip it too often or move it around too much, it will jeopardize the internal juices and cause it to dry. You also might want to try pulling out the steak from the fridge and letting it get to room temp before you begin cooking it. This gives you a moist, juicy bite with an even cook.