Chimichurri Steak

Our resident Chef and Office Manager, Julie discovered a great recipe over the weekend using fresh herbs. The fresher, the better!

There are so many herbs in our greenhouse to choose from that I can go on a culinary adventure any day of the week.  On Friday, I chose to put a little Latin flair into my weekend by whipping up a delicious Argentinean chimichurri sauce with fresh ‘Italian Flat Leaf’ Parsley, ‘English’ Thyme, and ‘Greek’ Oregano that I got right here at The Growers Exchange.  This recipe was super simple but packed a world of flavor when drizzled over my perfectly grilled steak!!

Chimichurri (you can use a food processor or chop by hand):
1 1/2 cup Spanish olive oil
Juice of 2 limes
1 1/2 cup finely chopped fresh ‘Italian Flat Leaf’ Parsley
8 cloves garlic, finely chopped
1 shallot, minced
1 Tbsp each finely chopped fresh ‘English’ Thyme and ‘Greek’ Oregano
Salt and pepper to taste

Instructions:
Combine the ingredients in a bowl and season with salt and pepper.  Or, place the herbs, shallots and salt & pepper into a food processor.  Pulse until fine, then drizzle the olive oil down the shoot while pulsing and until you get your desired texture.  Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.

Steak:
2 lb skirt steak
Chimichurri
Salt and pepper

Instructions:
1. Place the steak in a large baking dish and pour half of the chimichurri over it. Turn to coat; cover and marinate in the refrigerator for 2 hours.
2. Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until browned, turn, and grill another 4 to 5 minutes for medium-rare doneness. Remove from the grill, let the meat rest for 10 minutes, and slice thinly on the bias. Serve with the remaining chimichurri on the side