Chimichurri has made its way into my fridge’s “everyday” condiment section. It’s next to the dijon, jam, and capers. Lately, when we go to a friends to grill, I make a batch of chimichurri to accompany anything charred. I double the quantity of sauce so that I can take half and leave half for us to smother chicken, vegetables or steak. This week I bought 2 ribeye steaks, cooked them off and had steak salad ready in minutes.
What is chimichurri? It’s Argentina’s answer to pesto. Parsley, olive oil, garlic, oregano, red wine vinegar… blend and serve.
Foodie Note: It’s not mandatory, but use a good quality red wine vinegar if you have it. You don’t have to spend a ton of money, but find something that’s been aged (usually in the $5-7/bottle range).
1 lb boneless ribeye steak
1/2 pint plum tomatoes, cleaned, sliced in half
1/2 shallot, thinly sliced
2 big handfuls of mixed greens (such as arugula, frisee, spinach, red leaf lettuce)
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 teaspoon dried oregano
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1) In a food processor, combine parsley, oregano, garlic, pulse until roughly chopped. Add vinegar, salt, pepper, red pepper flakes. While processor is running, slowly add olive oil . Adjust seasoning to taste. Set aside.
2) Heat a cast iron pan to medium-high with a tablespoon olive oil. Season steak liberally with salt and pepper, add to hot pan. Do not move steak until the sides begin to brown and the steak easily lifts from pan (3-5 minutes).
3) Flip steak, cook an addition 2-4 minutes for medium-rare, or desired doneness. Set on a plate to rest with foil tented loosely. Rest 10 minutes.
4) In a large bowl, add greens, tomatoes and shallot. Season with salt/pepper, spoon chimichurri over greens and toss to coat using tongs. Portion onto two plates.
5) Slice steak into strips. Top greens with steak, drizzle a bit more chimmichurri. Season with large flake sea salt and freshly ground pepper. Serve immediately.