Juicy, meaty and oh so tender, a quality strip steak is the choice for this weekend, especially when cooked to a perfect medium rare. Add fresh herbs and butter to the pan while searing it to punch up the flavor and serve with fresh chimichurri on the side. Pair with a hearty red wine, like your favorite Napa Valley Cabernet, or an earthy Xinomavro from Greece, or Tinta da Toro from Spain. We like Boutari Xinomavro, Numanthia or San Roman from Toro, and any selection from Shafer, Miner, Cakebread and Cardinale from Napa, to name a few.
Strip Steak with Chimichurri
Ingredients for the chimichurri:
1/2 cup parsley (leaves and stems…the stems are filled with tons of flavor)
1/2 cup cilantro (again leaves and stems)
1/2 cup fresh basil leaves
1 tablespoon fresh oregano
5 large mint leaves
1/2 cup Sherry vinegar (usually red wine vin is used, but I like the sweetness and the tang of Sherry vin)
1 shallot, roughly chopped
2 – 3 garlic cloves, roughly chopped
1 teaspoon red pepper flakes (adjust to your taste)
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon each salt and pepper
Juice and zest of 1 lemon
1/2 cup olive oil
optional – add an avocado in while blending to add additional creaminess to the sauce
1/2 small jalapeno, seeds and stem removed (optional…this makes it very spicy)
Add all ingredients to a food processor and pulse until chopped and well blended. Pour into a bowl and cover. Leave at room temp until ready to serve to let the flavors marry. Stir before serving.
Ingredients for the for the steak:
2 strip steaks – about a pound and a half – we like grass fed, organic Prime, but whatever you prefer – any excess fat trimmed
2 garlic cloves, smashed and chopped
salt and pepper
2 large stems rosemary
5 stems thyme
1 bay leaf
6-8 tablespoons of butter
Preheat the oven to 400 degrees. In an oven safe skillet add about 1/2 of the butter with the herbs and garlic. Melt together over medium heat. Season the steaks generously on both sides with salt and pepper. Add to the pan and let sear on each side (including the sides and ends) until slightly charred and well browned, (about 5-7 minutes total.) Place the pan in the preheated oven and cook for another 5-8 minutes until your meat thermometer reads 130 degrees. Remove from the oven and cover with foil and let rest for at least 5-10 minutes. Remove from pan and slice on the bias. Serve with chimichuri.
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