Grassfed Beef Steaks with Chimichurri Sauce
Serves: 4 to 6.
2 pounds grassfed beef (I prefer tri-tip or skirt steak)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
- Pat the steaks dry, then season lightly with salt and pepper on both sides. Rub with the olive oil and allow to sit at room temperature for 30 minutes.
- Prepare grill by heating it to medium-high. Once hot, clean the rack, then using tongs and a cloth, lightly apply olive oil to the grill rack.
- Arrange the steaks on a grill and do not touch for 2 minutes. This will help them to not stick to the grill.
- After 4 to 6 minutes depending on the thickness of your steaks, flip the steaks with tongs and grill for 4 to 6 minutes more. The steaks should be well-marked with lines from the rack and still soft to the touch when pressed with your finger.
- Transfer the steaks from the grill to a cutting board, loosely cover with aluminum foil and allow to rest for 10 minutes.
- Slice thinly against the grain of the meat, for the tenderest bites possible.
6 large garlic cloves, peeled and minced (2 tablespoons)
½ small red onion, peeled and diced small
½ teaspoon crushed red pepper flakes
1 cup roughly chopped fresh flat leaf Italian parsley
2 teaspoons finely-chopped fresh oregano
4 tablespoons red wine vinegar
3 tablespoons freshly-squeezed lemon juice (juice of 1 lemon)
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons water
1 cup extra virgin olive oil
- Combine all of the ingredients except water and oil in a medium mixing bowl, and mix together. Allow to sit for 5 minutes for these wonderful flavors to marry.
- After 5 minutes, whisk in the water, then the oil.
There you go – fresh chimichurri sauce! Serve immediately or store in the refrigerator for up to 2 weeks.
To serve: Drizzle chimichurri sauce on the plate, then arrange thinkly-sliced steak on top. Enjoy!