Steak with Chimichurri

This is what I refer to as a "fake out fancy" recipe. It seems impressive, but it actually took you 20 minutes and is easy enough that you could polish off a few glasses of wine prior to cooking and still not mess it up. Work smarter not harder, am I right?

Steak with Chimichurri

Serves: 2 Active Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes

INGREDIENTS FOR THE STEAK:

• 1 lb. top sirloin steak
• Salt and pepper to taste
• 2 tbsp. avocado oil
• 2 tbsp. unsalted butter
• 2 cloves of garlic, crushed (optional)

INGREDIENTS FOR THE CHIMICHURRI:

• 1/2 cup chopped parsley
• 1/2 cup chopped dill
• 1 tbsp. chopped chives
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 1 tbsp. lemon juice
• * Salt and pepper to taste

DIRECTIONS FOR THE CHIMICHURRI:

1. Finely chop the parsley, dill, chives, shallot and garlic and combine in a small container.
2. Add the olive oil, lemon juice, salt and pepper and stir all ingredients together to combine.

DIRECTIONS FOR THE STEAK:

1. Pat the steak as dry as you can using paper towel. (This will allow your steak to get a nice crust on the outside.) Season generously with salt and pepper.
2. Bring a cast iron skillet up to high heat. Add avocado oil and heat until shimmering. Once oil is heated add steak to the skillet.
3. Add the butter and garlic, if using, to the skillet.
4. Allow the steak to sear on the first side until a dark crust has formed (about 4-5 minutes.) Throughout the the cooking process, baste the steak with the butter and garlic by spooning the liquid on the steak.
5. Flip the steak and sear on the other side until the same dark crust has formed and the steak is cooked through to the desired level. Again, baste the steak throughout the cooking time. Remove the steak and set it aside to rest for at least 10 minutes.
6. Top the steak with chimichurri and go to town.

Red Blend

MY RECOMMENDATION:

OXTE- Find it at Trader Joe’s

WHY IT WORKS:

• Red blends can vary widely in style and flavor depending on the types of grapes used in the blend.
• For this recipe I like a full-bodied wine with strong tannin. There is nothing like the combo of steak and red wine and this recipe is no exception.
• This wine has notes of blackberry, plum, vanilla and tobacco.
• Tannins in wine come primarily from the skins of the grapes. Red wine is produced with the grape skins on, while white wine is not. This is why red wine is often tannic and white wine is not.
• Usually the tannins in red wine bind to the proteins in your saliva and this is why you usually get that dry mouth feeling when drinking red wine. Tannic wine works well with steak and protein rich foods because the proteins from the steak coat your mouth, causing the tannins to bind to these instead of stripping your mouth of saliva.