Kyle's Herb Garlic Steak with Chimmichurri Sauce

March 18, 2018

Tender grass-fed ribeye steaks from Tn Grass Fed Farm are seared in a hot skillet, then immersed with shallot, garlic and fresh herbs for a fresh steak dinner. Serve with either steak sauce or chimichurri sauce.

Ingredients

1 tablespoongrapeseed oil

1 10-ouncegrass-fed ribeye steak

1shallot, minced

3whole cloves garlic, peeled

handfuleach, fresh thyme, rosemary, scallions

1lemon, halved

1 tablespoonbutter

2 tablespoonsWorcestershire sauce

1 tablespoontomato paste or ketchup

1 teaspooneach soy sauce and cider vinegar

4-5 dropsTabasco sauce

1 teaspoonwhole grain mustard

1 teaspooneach minced shallot and garlic

1 tablespooneach chopped parsley and green onion

1 bunchCilantro

!/3 bunchparsley

1shallot, diced

1 teaspooncumin

1 teaspoonred wine vinegar

juice of 1 lime

1jalapeno, diced

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.