Chimichurri sauce has a refreshing herbaceous flavor with a bit of heat from the jalapenos and garlic.

Drink Pairings: Malbec or Cabernet Franc

Ingredients Servings: 4

  • Steak & Marinade:
  • 1 Grass-fed Beef Flank Steak
  • ¼ cup Brown Veal Stock
  • ½ Yellow Onion, finely sliced
  • 2 Garlic Cloves, minced
  • Salt & Pepper
  • Olive Oil to Coat
  • Chimichurri Sauce:
  • 1 cup Olive Oil
  • ½ bunch Fresh Mint
  • ½ bunch Fresh Oregano, stems removed
  • ½ bunch Fresh Thyme, stems removed
  • 1 bunch Fresh Parsley (Italian/Flat leaf)
  • ½ bunch Fresh Chervil
  • 2 Garlic Cloves, peeled
  • 2-4 Jalapenos (depending on size of jalapenos & preference)
  • Juice of 1 Lime


Marinate the Steak:

Trim the flank steak of any surface fat & silverskin.
In a bowl or zip-top bag, combine the steak, garlic, onion and olive oil.
Seal the container and store it in your refrigerator to marinate for at least six hours (preferably overnight).

Make the Chimichurri Sauce:

Remove the seeds & ribs from the jalapenos. Chop them into large pieces..
Put the jalapenos, herbs and garlic in a food processor. Start the processor running and slowly drizzle in the olive oil as breaks down the ingredients.
Once the sauce is formed, put it in a covered container in your refrigerator until you need it (the sauce will taste better if the flavors are allowed to marry for a few hours before use.

Cook the Steak:

Remove the chimichurri sauce from the fridge and let it come to room temperature (or gently heat it in a saucepan just before serving).
Drain the marinade off of the steak, reserving the onion slices. Cut the steak across the grain into two equal halves. (Alternatively you can leave the steak whole & grill it.
Oil two cast iron skillets or stainless steel frying pans and get them very hot. Cook the halves in the pans, flipping once, until they reach your desired level of doneness (we recommend removing them from the heat a few degrees shy of medium rare).
Move the steaks to a clean plate and loosely cover them with tin foil. Let them rest for ten minutes before thinly slicing them against the grain.
While the steaks are resting, saute the sliced onion in one of the pans you cooked the steaks in. Once they’ve started to brown, add the veal stock and stir to deglaze the pan. Simmer until the stock has thickened.
Serve the steak with the onions, other sides of your choice and the chimichurri sauce.