Grassfed Steak with Chimichurri Sauce
By Ashley English
From Ashley’s latest book, Southern from Scratch.
For today’s recipe collaboration, it’s all about steak (Fridays and steak just go together, you know?). I used the phenomenally tasty bavette steak and paired it with fresh, vibrant chimichurri sauce here, and I can’t stop thinking about how delicious the combo was! Wishing you all a gloriously tasty weekend.
Check out the latest recipe from Ashley of Small Measure!
About sixty minutes
About seventy minutes
- HNG grassfed bavette steak (or similar steak, such as skirt or flank)
- 2 tablespoons neutral, high-heat cooking oil, such as light olive oil
- 2 garlic cloves
- 1/2 teaspoon coarse sea salt
- 1 bunch cilantro
- 1 bunch parsley, stems chopped off
- Leaves from 4 sprigs fresh oregano
- ½ cup olive oil
- ¼ cup sherry vinegar, red wine vinegar, or white wine vinegar
- Juice of 1/2 lime
- A few dashes hot sauce
- 1 teaspoon fine sea salt
- Several grinds black pepper
- Make the chimichurri sauce first. Mince the garlic very finely, then chop the coarse salt into it. Leave to sit and mellow for 20 minutes. Place all of the ingredients except steak and neutral oil in a food processor or blender. Pulse until saucy. Set aside.
- Liberally salt and pepper both sides of the steak. Let sit, at room temperature, for at least 20 minutes.
- Meanwhile, warm a large, heavy pan over high heat. Add the oil to the pan. Sear the steak for 2 minutes on each side, and then turn the heat down to medium.
- Continue to turn the steak every couple of minutes, until desired doneness (depending on thickness and preference, this should take about 8-15 minutes). This is not a steak that should be cooked above medium. Medium-rare is perfect.
- Let the steak sit for about 10 minutes, and then cut in thin strips, across the grain. Drizzle liberally with the prepared chimichurri and serve.