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Steak with Chimichurri Sauce

This fresh and zingy chimichurri, which doubles as a marinade and sauce, is packed with flavor and will upgrade any cut of steak.

Steak with Chimichurri Sauce


  • 1 shallot, finely chopped
  • 1/2 roasted red bell pepper, coarsely chopped
  • 1 Fresno chile or red jalapeño, finely chopped (optional for added heat)
  • 3-4 garlic cloves, finely chopped
  • 1/2 cup red wine vinegar
  • 1 tsp. kosher salt
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 tbsp. oregano, finely chopped
  • 3/4 cup extra-virgin olive oil
Prep time
15 minutes
Cook time
15 minutes


  1. Combine shallot, roasted red bell pepper, chile or red jalapeño and salt in a medium-sized bowl. Let sit for 10 minutes. Stir in cilantro, parsley and oregano. Then whisk in oil using a fork. Separate 1/2 cup of chimichurri sauce into a small bowl to save as sauce.
  2. Place your favorite Crowd Cow Steak in a glass, stainless-steel or ceramic dish. Toss with remaining chimichurri, cover and chill for a minimum of 3 hours.
  3. Remove meat from marinade, pat dry and liberally sprinkle with salt and pepper on both sides.
  4. Pre-heat a heavy-bottomed pan to medium-high heat. Add a drizzle of vegetable oil to coat the bottom of the pan. Cook the steak for 3-4 minutes on one side. Flip and cook for an additional 4 minutes for medium-rare.
  5. Remove steak from the pan and let rest for 5 minutes. Slice thinly against the grain. Drizzle remaining chimichurri over the grilled meat and enjoy!
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