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Grilled Steak with Spicy Chimichurri Sauce

We made it with our Jalapeño Garlic Olive Oil

Course: Entreé

Servings: 4

Prep Time: 15 mins

Cook Time: 15 min

 
 
 
  • INGREDIENTS
  • INSTRUCTIONS

For the Steak:

  • 2 boneless ribeye steaks, about 1" thick
  • 1 tbs Calivinegar Barrel- Aged Balsamic Vinegar
  • Calivirgin Extra Virgin Olive Oil to coat
  • salt and pepper, to season

For the Chimichurri:

  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1 shallot, chopped
  • 1 jalapeño, chopped
  • 6 roasted garlic cloves
  • 1/4 cup Calivirgin Jalapeño Garlic Olive Oil
  • 1/4 cup Calivirgin Extra Virgin Olive Oil
  • 1/3 cup red wine vinegar
  • 3/4 tsp crushed red pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper                                                                                                                                                                                      

Directions

  1. In advance, make the chimichurri: 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 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 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. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve immediately, with more chimichurri sauce on the side.
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Calivirgin Jalapeño Garlic Olive Oil

RECIPE NOTES

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