A Chimichurri Recipe You’ll Want to Put on Everything

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Photo by Erich Boenzli

It's the hottest time of year and I'm craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It's a perfect tie, with both sides shining bright.

2
1 lb hanger steak
1/2 c extra-virgin olive oil
2 Tbsp red wine vinegar
1/2 c flat leaf parsley
2 Tbsp sage
2 Tbsp oregano
1 small shallot
2 cloves garlic
1 habanero pepper
Maldon sea salt
freshly cracked pepper
Nutritions

Calories
253

Sodium
1726mg
71% DV

Fat
5g
8% DV

Protein
30g
60% DV

Carbs
18g
6% DV

Fiber
5g
23% DV

This cast iron skillet dish is made with braised Wagyu beef, shallots, and cherry tomatoes. Served over penne pasta and sprinkled with parmesan cheese, toasted pine nuts, and fresh basil leaves, this dish is both hearty and delicious! Try this recipe for lunch or dinner. It's one of our favorites!

2 Double 8 Cattle Company Fullblood Wagyu Chuck Steaks ( cut into 8 medallions )
3 tbsp. Grapeseed Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
6 Large Shallots ( ends trimmed off and peeled )
1/2 cup Dry Sherry
3 cups Beef Stock
1/4 cup Tomato Paste
2 cups Cherry Tomatoes
For Serving:
4 oz. Parmesan Cheese ( grated on the large holes of the box grater )
2 oz. Fresh Basil Leaves ( chiffonade )
1 cup Cherry Tomatoes ( cut in half )
3/4 cup Pine Nuts ( toasted )
3 cups Cooked Penne Pasta
4

FIRST STEP

Take the Fullblood Wagyu chuck steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

PREPARING THE FULLBLOOD...
See the full directions on my site

Nutritions

Calories
627

Sodium
1075mg
44% DV

Fat
22g
34% DV

Protein
24g
49% DV

Carbs
47g
16% DV

Fiber
7g
29% DV