Strip Steak with Chimichurri

Ssssssssalsa!  Sure it's a dance but it's also a delicious condiment. 💃🏻I definitely don't have the type of coordination or hip mobility required to ever get the hang of salsa dancing but I do intend to master the art of making the condiment.  🌶  Salsa is low in fat, it's packed with vegetables and it's completely customizable to any level of spiciness.  What more could I need?  I eat a lot of salsa and I was perfectly happy with my salsa experience UNTIL I was introduced to the world of chimichurri.  

Chimichurri is like salsa on steroids.  If you're into big, bold vibrant flavors - you need to start eating Chimichurri.  This sauce from Argentina is jam packed with flavor and it can be used on meats, fish, chicken or tacos.  It comes in a red version but more commonly, you'll find a cilantro and parsley packed, bright green version.  Both are delicious.  

I've been known to make giant batches of homemade salsa that weigh in at 3 or 4 pounds by the time I finish adding all of the scrumptious ingredients.  I divide it up into small containers to store it in my freezer so I'm never more than a few minutes in the microwave away from homemade salsa.  Now that I've found a new love for Chimichurri, I'm going to have to come up with a way to mass produce large quantities of this finger licking good sauce to store in my freezer as well.  

This sauce is so good that even a non-red meat eating girl like me is willing to make strip steak - just as an excuse to make more Chimichurri.  Yup.  I made Strip Steak for the rest of the family and I ate my Chimichurri on a chicken taco.  It was AMAZING!  AND I still have leftover chimichurri for my grilled fish tomorrow night.  Like I said - it's good and everything.  

Strip Steak with Chimichurri
2 Tablespoons salt
1 Tablespoon pepper
1 Tablespoon nutmeg
2 teaspoons sugar
2 (20 ounce) strip steaks (2" thick)
2 Tablespoons pecan oil

Chimichurri
3/4 cup pecan oil
1/4 cup sweet paprika
2 Tablespoons red pepper flakes
1/4 cup oregano
2 cloves garlic
1/2 cup balsamic vinegar
1 teaspoon kosher salt

Combine 3/4 c. oil, paprika, red pepper flakes and oregano in saucepan. 

Cook until boiling.  Remove from heat and stir in garlic.  Cool.  

Combine vinegar and salt.  Whisk into cooled chimichurri sauce.  

Stir together salt, pepper, nutmeg and sugar.  Reserve 2 T. mixture.

Place steaks on a rack placed over a baking sheet.   

Rub remaining mixture on steaks.  Refrigerate uncovered for 1-24 hours. 

Place baking sheet with steaks in 250 degree oven until temperature reaches 110.  (45-55 minutes)

Remove from oven and let stand up to 30 minutes. 

Heat oil in cast iron skillet.   Brown steaks, without moving for 3 minutes.  

Flip and cook 2-3 minutes.  

Transfer steaks to a cutting board and let rest 10 minutes.  

Slice thin.  Sprinkle with reserved seasoning.  

Serve with accumulated juices.  ​ Drizzle with chimichurri.  

Finding strip steak in my local grocery store can be a challenge.  When I go to the butcher shop, I tend to stock up and buy several packages to keep in my freezer.  It defrosts quickly and it's super easy to cook on the grill.  

Ciao!

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