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Strip Steak with Chimichurri

7/30/2020

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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.  
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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.  
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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
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Combine 3/4 c. oil, paprika, red pepper flakes and oregano in saucepan. 
Cook until boiling.  Remove from heat and stir in garlic.  Cool.  
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Combine vinegar and salt.  Whisk into cooled chimichurri sauce.  
Stir together salt, pepper, nutmeg and sugar.  Reserve 2 T. mixture.
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Place steaks on a rack placed over a baking sheet.   
Rub remaining mixture on steaks.  Refrigerate uncovered for 1-24 hours. 
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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. 
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Heat oil in cast iron skillet.   Brown steaks, without moving for 3 minutes.  
Flip and cook 2-3 minutes.  
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Transfer steaks to a cutting board and let rest 10 minutes.  
Slice thin.  Sprinkle with reserved seasoning.  
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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!
Click here for a printable version of this recipe
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