Chimichurri Steak

beef chimichurri, Ted(Recipe and photo courtesy Chef Ted Wood)

I love the simplicity of a great chimchurri. It truly brings out the flavor of meat in so many dishes! Chimichurri is a staple of South American food, especially Argentinian dishes. This version uses fresh parsley, onion, garlic, oil, vinegar, and a little bit of chili pepper. The dominant flavor of the onion will make or break this dish, so use a sweeter onion if you can. If not, just cut back a bit.

Eating just two Tablespoons of parsley actually promotes better carbohydrate metabolism. It is also very anti-inflammatory, strengthens the immune system, fights heart disease, strokes, and atherosclerosis–not to mention bad breath! The vitamin K in parsley is also great for bones and helps the body make an important fat that protects the myelin sheaths around our nerves and nervous system.

You can also substitute fresh cilantro instead of–or in addition to the parsley, which also has huge health benefits as well.

Grass fed steak–flank, skirt steak, tri-tip, ribeye, etc.
5 large garlic cloves
1/4 to 1/2 red onion
1 cup parsley leaves
1/4 cup red wine vinegar
1/2 cup olive oil
sea salt, red pepper flakes

Finely mince the garlic, onion and parsley. Stir in wine vinegar and olive oil, season with salt and red pepper.

Grill steak over medium high heat until medium rare. Thinly slice on diagnonal and serve with a generous amount of chimichurri sauce. Enjoy!

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