Grilled Steak with Spicy Chimichurri Sauce

Made with our Jalapeño Garlic Olive Oil

Serves: 4   |   Prep Time: 15 min   |   Total Time: 30 min

For the Steak:

For the Chimichurri:

  1. Add the parsley, cilantro, shallot, jalapeño, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the Calivinegar Barrel-Aged Balsamic Vinegar, Calivinegar Red Wine Vinegar and then Calivirgin Extra Virgin Olive Oil until blended. Set aside.
  2. Prior to cooking, let the steaks sit out for about 30 minutes to bring them to room temperature. Season with salt and pepper. Drizzle with the Calivinegar Barrel-Aged Balsamic Vinegar and just enough Calivirgin Premium Extra Virgin Olive Oil to coat.
  3. Heat a grill-pan over medium heat. Add the steaks to the pan. Cook 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Remove from the pan, and let rest about 5 minutes.
  4. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve immediately, with more chimichurri sauce on the side.

Jalapeño Garlic Olive Oil

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