Butcher Steak, Chimmi, & Tomatoes.

the recipe my friends text me for every summer

This recipe is by no means original, or winning any awards other than being a hero summer recipe. Steak & Chimmichurri is a prime combination of grilled meat, zippy-herby salsa, and a crowd pleaser. You can be make this recipe with almost any cut of steak: Flank, Skirt, Ribeye, NY Strip, or my preferred: Hanger (aka Butcher). Depending on the butcher, hanger steak can be harder to come by because it’s an under appreciated cut, with 24hrs notice you can get a Hanger. It gets its nickname “butcher cut” because its the cut a butcher would take home and eat with his family versus sell in the shop. But it’s the most tender, flavorful, easy to cook piece of meat and inexpensive because it’s deemed a “lesser” cut.

Photo credit: Kate Berry for Jenni Kayne

Many of my closest friends all have his chimichurri recipe saved in their notes because it takes less than five minutes to prepare, can be made 1 (maybe 2) days in advance and is easily repurposed for smashed potatoes or roasted cauliflower for your vegan friends.  It can be served family style on a summer table or in the cooler seasons with a moody red. It’s truly a chameleon of dishes.

Ingredients

Ingredients | serves 4 

• 3 lbs hangar or flank steak

• 2 pt cherry tomatoes

• 1 bunch parsley

• 1 bunch cilantro

• 1 handful arugula

• garlic cloves

• 1 small shallot

• jalapeño pepper

• 1 c extra virgin olive oil

• 1/4 c champagne vinegar

• 1 tsp honey

• lemon

• flaky sea salt & fresh cracked pepper

Method

Heat the grill to 350-400 degrees and remove the meat from the fridge and bring to room temperature on the countertop.

Chop the leafy, top half of the herbs off, and discard the stems. Place all the leafy greens into the food processor. Add two of the garlic cloves and shallots to the food processor and give in a few pulses to incorporate ingredients together.

Pour in the liquids: the olive oil, champagne vinegar, honey, and lemon juice. Pulse into a rough sauce. Add the lemon zest, and flaky sea salt & fresh cracked pepper to taste.

Set the chimichurri aside. This will last 1-2 days in the fridge in an air-tight container.

Season the steaks generously with salt & pepper. Make sure your grill is oiled before placing the steaks on. Grill each side about 4 mins for med-rare (depending on the thickness of steaks)

In a small mini baking pan or small cast-iron skillet, toss the tomatoes with a good coating of olive oil, flaky sea salt, and fresh cracked pepper. Microplane the remaining two garlic cloves over the tomatoes and place the pan on the grill.

Remove steaks at the desired temperature, remove the tomatoes at the same time. Allow the meat to rest about 10 minutes before slicing and serving. Serve steak with a spoonful of chimichurri and tomatoes on the side.

My Ribeye & Chimmichurri made on Wednesday night on IG.

Stovetop Cooking Instructions

Heat the oven to 350º

Bring the meat to room temperature on the countertop.

Season the steaks generously with salt & pepper. Then reverse sear the steaks* by placing the steak on a cast-iron skillet and pop in the center oven for about 3-4 mins for med-rare (depending on the thickness of steaks).

Remove the cast iron pan from the oven and place on the stovetop with a med-high heat with fat: olive oil, avocado oil, butter. Cook for another 1-2 minutes on each side for med-rare. (adjust for the thickness of the steak). Remove the steak from the pan, set on a cutting board and rest for 10 minutes before slicing.

*Reverse Searing: raises the internal temperature of the steak so when you sear the outside steak on the stove top there’s no guesswork about whether it’s cooked, and you don’t burn the outside getting the steak to the right internal temp…ie not tough and chewy.

Outfit

If you saw my IG teaser with this recipe here, all the outfit details you asked for: Overalls here and similar here, Tank here, Sandals here (on sale).

Wine

Sometime this winter I received a lovely gift of this wine duo from Rosie Assouline (yes, the designer) and her husband began this wine label, and we’re all fans. It can be ordered directly from their site, here. It sat in my wine fridge until last night and I’d argue that it made my evening, along with the aforementioned recipe.