Kyle's Herb Garlic Steak with Chimmichurri Sauce

Ingredients

SERVINGS: 1-2

Steak

1 tablespoon grapeseed oil
1 10-ounce grass-fed ribeye steak
1 shallot, minced
3 whole cloves garlic, peeled
handful each, fresh thyme, rosemary, scallions
1 lemon, halved
1 tablespoon butter

Kyle's Quick Steak Sauce

2 tablespoons Worcestershire sauce
1 tablespoon tomato paste or ketchup
1 teaspoon each soy sauce and cider vinegar
4-5 drops Tabasco sauce
1 teaspoon whole grain mustard
1 teaspoon each minced shallot and garlic
1 tablespoon each chopped parsley and green onion

Chimichurri Sauce

1 bunch Cilantro
!/3 bunch parsley
1 shallot, diced
1 teaspoon cumin
1 teaspoon red wine vinegar
juice of 1 lime
1 jalapeno, diced
3 tablespoons grapeseed oil
2 teaspoons salt

Preparation

For the steak:

Heat oil in a heavy skillet until hot. Add steak, sear on one side. Flip, add shallot, garlic, herbsand lemon. Cook 2 minutes or until desired degree of doneness. Serve with butter and steak sauce.

For the Steak Sauce:

Mix all ingredients well. Store in the refrigerator for up to 3 weeks.

For the Chimichurri Sauce, combine Cilantro, Parsley, Shallot, Lime Juice, Jalapeno and Red Wine Vinegar in a food processor and blend until fully mixed and smooth. Slowly add Grape Seed Oil until the desired consistency is reached. Add Cumin and Salt to Taste. Makes 2 cups.

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