Liz’s Kitchen: Steak with Chimichurri Sauce Recipe

This week was a fun Liz's Kitchen! Last week Clay and I visited Hoelscher Meats on Camp Rd in Hamburg. We talked with Dave Hoelscher who taught us how to pick the perfect steak for grilling! Then Dave let me butcher a loin for steaks and it was AWESOME! He then gave us some of the steak I butcher to take home and I knew I wanted to use it in a way haven't before and I knew just what to do!

Since being on the Whole30 I've learned a lot about the ingredients we use on a daily bases and how you can create some pretty amazing things and still have it be healthy! This next recipe was sent to me by my sister who discovered it when she was out with friends trying to figure out what was Whole30 approved on the menu! Steak with Chimichurri Sauce! I've seen it made on Food Network but was always turned off by the cilantro... I'm not a fan. She convinced me though that this was really good and she was right! So she sent me the recipe she found from Bon Appétit.

Chimichurri Sauce

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup minced fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

Get everything you need to be chopped, chopped. It takes awhile and you hands will smell like cilantro for hours.

Then combine the vinegar, salt, garlic, shallot and chili in a bowl and let sit for 10 minutes.

After 10 minutes, stir in cilantro, parsley, and oregano. Then, using a fork, slowly whisk in oil until well mixed.Remove 1/2 cup chimichurri to another bowl and season with more salt if needed. This will be want you drizzle over the steak.

Marinade you meat with the rest for at least 3 hours or overnight. Then remove from the marinade pat dry and cook! Once done cut the meat and drizzle the reserve amount over the steak!