This is the main reason I grow fresh herbs. OMG this recipe makes my mouth water just thinking about it.

Yield 2-3 steaks

Ingredients

1 shallot, finely chopped
1 jalapeno, finely chopped
3 - 4 garlic cloves, thinly sliced or finely chopped
1/2 cup red wine vinegar
1 tsp. kosher salt, plus more
1/2 cup finely chopped cilantro
1/4 cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
3/4 cup extra-virgin olive oil
2-3 steaks

Directions

1. Combine shallot, chili, garlic, vinegar, and salt in a medium bowl.
2. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
3. Transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as sauce.
4. Place meat on a meat cutting board and stab repeatedly with fork for a mechanical tenderizing. Then place in a sealable container and toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
5. If you like your steak well done, preheat oven to 400F and place cast iron pan inside the oven at the same time.
6. Remove meat from marinade & pat dry. Dispose of marinate the steak was sitting in. This could contain dangerous pathogens.
7. Preheat the indoor grill to medium high
8. Sear each side of the steak for 3-4 minutes then check for doneness using the hand test (picture below) or with a quick read thermometer.
9. If the steak is not done to your liking put it in the preheated cast iron frying pan in the oven until the meat reaches the desired doneness.
10. Puree reserved chimichurri marinade and poor over grilled meat.

Temperature doneness:

• 56C for rare
• 63C for medium rare
• 71C for medium
• 76C for well done

Inspired by

• Bon Appetit