Chimichurri Steak

Ingredients

• 12 Parsley Sprigs
• 2 Garlic Cloves
• 2 Roma Tomatoes
• 2 Steaks
• ½ fl. oz. Red Wine Vinegar
• ¼ tsp. Red Pepper Flakes
• 1 tsp. Dried Oregano
• Olive Oil
• Salt Pepper
• Stem parsley. Mince stems and finely chop leaves.
• Rinse steaks, pat dry, and season both sides with ¼
• tsp. salt and a pinch of pepper.

Instructions

1. 1

   Cook Within: Don’t waste those parsley stems! They’re packed with flavor and add a boost of freshness to this When slicing steak, we recommend finding the parallel lines of muscle fiber running down the meat (called the grain), and slicing perpendicular to them, cutting “against the grain.” This makes sliced steak easier to chew, since the muscle fibers are already broken up for you. Legend has it chimichurri was named for an Irish adventurer (possibly named Jimmy McCurry) who traveled to Argentina to join the country’s fight for independence

2. 2

   Bake the Potato Wedges: Halve potatoes, then cut each half into four wedges. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and bake until potatoes are tender and golden brown, 20-25 minutes. While potatoes roast, prepare ingredients.

3. 3

   Cook the Tomatoes: medium-high heat. Add tomatoes to hot pan, cut side down. Sear until browned, 2 minutes. Remove from pan. After potatoes have roasted 20-25 to oven. Bake until tomatoes are softened, but not mushy, 3-4 minutes. Remove from oven and set aside. Wipe pan clean and reserve.

4. 4

   Prepare the Ingredients: Stem parsley. Mince stems and finely chop leaves.

5. 5

   Mince garlic. Halve Roma tomatoes lengthwise.: Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

6. 6

   Cook the Steaks: Return pan used to cook tomatoes to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear on one side until browned, 3-4 minutes. Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steaks from pan and rest 5 minutes.

7. 7

   Combine parsley leaves and stems, red wine vin-: egar, garlic (to taste) red pepper flakes (to taste), dried oregano, 2 Tbsp. olive oil, 1 Tbsp. water, and ¼ allow flavors to marry.

8. 8

   Serve potatoes on a plate and place tomatoes next: to them. Slice steak into ¼” slices, if preferred. Serve steak up against potatoes and top with a spoonful of chimichurri. Serve remaining chimichurri on the side to enjoy with tomatoes and potatoes. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Some can’t get enough garlic, and others prefer a lighter touch. Feel free to use less garlic if preferred. long way when it comes to red pepper flakes. Add a pinch at first, taste, and add more if the recipe before you start–we promise it will be time

9. 9

   Mince garlic. Halve Roma tomatoes lengthwise.