Seared Steak with Super Green Chimichurri
1 lb grass-fed steak, such as New York strip or flank
- 5 large leaves kale
- 2 bunches basil
- 1 bunch parsley
- 1 clove garlic
¼ cup extra virgin olive oil
- Sea salt, to taste
- Black pepper, to taste
- Wash and pat dry kale, basil, and parsley.
- Remove kale leaves from ribs.
Chop kale, basil, and parsley and transfer to blender.
Roughly chop garlic clove and add to blender along with olive oil, sea salt, and pepper.
- Pulse until you have a thick sauce. Set aside.
- Bring cast iron skillet or grill to high heat.
Rub steak with sea salt and pepper and sear on high for 5–7 minutes on each side, depending on thickness and desired meat temperature.
Serve steak with chimichurri and your favorite vegetable and/or starch.
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