Try out this recipe with any one of our classic steaks, like the boneless ribeye, the NY Strip steak or our Dry Aged T-bone steak.
Chimichurri is as easy to make as it is fun to say. We love it for a few reasons- it makes even the fattiest, most luscious steak taste bright and fresh, it’s pretty flexible so you don’t have to sweat the details, and it’s versitile. We use leftover chimichurri on salads, eggs, or drizzled over toast.
Originally from Argentina, chimichurri comes in two forms- red and green. The red version has added paprika and red chili flake, but otherwise shares the main ingredients of parsley, fresh oregano, vinegar, olive oil and garlic. We’ve added cilantro to our version but if you’re one of about half the people in the world who think cilantro tastes like soap, feel free to omit it and double up on parsley instead.
|2 tbsp.||Fresh oregano|
|1 pod||Chile de Arbol or pinch of dried chile flake|
|1||Lemon- juiced and zested|
|1||Shallot or 3 scallions|
|1/4 cup||Red Wine Vinegar|
|3/4 cup||Extra Virgin|
1. Combine parsley, cilantro, garlic, lemon zest, oregano, chile, shallot and salt in a food processor and pulse until finely chopped.
2. Gently stir in olive oil, red wine vinegar and lemon juice until all ingredients are well combined.
Note: If you don't have a food processor, you can use a hand blender to combine all ingredients, or finely chop all dry ingredients and incorporate with wet ingredients in a mortar and pestle.