Our life in Seattle: Grass Fed Steak

aGrass Fed Rib Eye Steak with Chimichurri Sauce

Chimichurri Sauce
Adapted from recipes by Emeril and Cooks Illustrated.

1/2 cup extra-virgin olive oil
2/3 cup sherry/red wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves (optional)
1 tablespoon chopped fresh oregano leaves (optional)
5 cloves garlic
2 tablespoons shallots
1/2 teaspoons sea salt
1/4 teaspoon crushed red pepper
2 tablespoons water

In the bowl of a food processor, combine the olive oil, vinegar, lemon juice, herbs, garlic and shallots. Pulse until well blended, scraping down sides. Add salt, crushed red pepper and water if needed. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, and reserve at room temperature for up to 6 hours.

With Grass Fed Rib Eye Steak......

This recipe is designed for the winter. In the summer grilling would be the preferred cooking method.

Season the steak salt and pepper on both sides. Marinate with remaining chimichurri sauce and refrigerate the steak for 2 to 4 hours.

Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak.

Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.

Serve with remaining sauce and sauteed vegetables on the side. I used kale and mushrooms.

About Chimichurri (according to wikipedia)

Chimichurri originated is a popular sauce used with grilled meat and bread in Argentina and throughout South American. One story recalls that the name comes from 'Jimmy McCurry' from Ireland, who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence . The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor.

The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are clearly derived from Genovese pesto, and is also similar to French persillade.