Chimichurri Steak

This is a steak built entirely around its sauce. A bright, herb-packed chimichurri does double duty as both marinade and finishing spoonful, so every bite carries fresh parsley, garlic, and a whisper of woodsmoke against the char of the grill.

Ingredient Spotlight. Our Chimichurri Verde Fused Olive Oil is herbaceous and garlicky right out of the bottle, doing the heavy lifting in the sauce, while our Smoked Olive Wood Olive Oil lends a mellow, campfire smokiness that makes the whole dish taste like it spent longer over the coals than it did.

Ingredients

• ¼ cup chimichurri verde olive oil
• ¼ cup smoked olivewood olive oil
• ½ cup red pepper
• 1 bunch fresh parsley
• ¼ cup red wine vinegar
• 2-3 cloves fresh garlic
• 2 tablespoons diced shallots
• ¼ cup green onion
• skirt steak

Instructions

Marinade:

1. In a food processor or blender place all ingredients except steak inside and pulse until combined but not smooth. Set aside.

Steak:

1. Marinade your skirt steak with salt and pepper and ¼ of the marinade for 2-24hrs
2. Grill steak to desired temperature.
3. Pour ¼ of whats left of the marinade over top of the steak and let rest for 10 min.
4. Serve paired with your favorite sides and extra sauce on the side.

Chef's Notes

• Skirt steak is thin and cooks fast, so keep the grill hot and pull it while still pink in the center; the rest is where it reabsorbs its juices.
• Always slice against the grain in thin strips for the most tender bite.

Make It Yours

• Spoon the leftover chimichurri over roasted potatoes or grilled vegetables to stretch the sauce across the whole plate.
• Swap the skirt steak for chicken thighs or portobello caps and the same marinade carries them beautifully.

Allergens: none of the major allergens.

*compliments to Chef Danny Rassi for this delicious recipe!