I am LOVING Chimichurri with steak for a fun easy summer BBQ. Works great with skirt steak, flat iron, hanger, even spread on corn on the cobb or in your pasta.
Steak:
Season with kosher salt and pepper. BBQ on a nuclear hot charcoal or wood fire Seriously, bring out the bellows if you need it – these are thin steaks, you need a char without overcooking. If you have hair on your hands after cooking, the BBQ is not hot enough. Not really – don’t sue me. Just trying to prove a point be safe out there….
Cook to medium rare and let rest. Cut across the grain.
Chimichurri:
- 1 cup flat leaf parsley (Italian)
- 1/2 Cup mint leaves
- 2 TBS thyme leaves
- Optional:
- Any other lighter herbs i.e. sage, basil, etc
- 2 anchovy fillets (don’t like anchovy? Just get over it. Can you say Umami?)
- 2ish cloves garlic. More is probably better
- 2 thai chilies (in america you can use the Fresno or whatever hits your heat level)
- 1 TBS Honey
- 4 TBS Extra Virgin Olive Oil
- 1/2 Cup white wine vinegar
Place all of the ingredients in a food processor and pulse until roughly chopped and combined