This post is in partnership with Verde Farms. All opinions are my own.

By now,  you know that we’re team steak around here. In the last few months, I’ve shared some delicious options from Verde Farms and how easy they are to prepare at home. From the Steakhouse Dinner for Two to the Best Steak Salad, it’s easy to get meals on the table that the entire family will enjoy.

Just in time for National Steak Day on April 25th, I’m going to share another easy weeknight dinner with you, Homemade Chimichurri Steaks. These steaks are so easy to make with a fresh sauce that just puts it over the top. 

Verde Farms 

Simple. Honest. Real. These are the values that Verde Farms upholds when it comes to their beef. Verde Farms believes in simple uncomplicated food that benefits all – their customers, animals, the farmers, and the environment. This type of sustainability is something as a consumer I can get behind. I know that with each purchase from Verde Farms, their products will be:

• 100% Grass-Fed, 100% Grass-Finished
• 100% Organic
• 100% Free Range
• Never Contains Antibiotics
• Never Contains Added Hormones

Since I know that we’ll have delicious meat with every purchase, I can focus on making the steak shine with my chimichurri sauce. 

What is Chimichurri?

Chimichurri is an Argentinian uncooked sauce that is the perfect accompaniment to your favorite steak. My chimichurri features a combination of parsley and cilantro with a little kick from red pepper flake. The thing I love about this sauce is that it’s a food processer wonder. Just add everything and you’ll have sauce in minutes. I like to keep the chimichurri a little chunkier. Once you make the sauce, make sure you let it rest for 20 minutes so that all the flavors can incorporate together. If you have leftovers, this will keep fresh in the refrigerator for 2-3 weeks. 

If you have a little more time on your hands, double the recipe and use the chimichurri as a marinade. 

Grilling Tips 

Jeff is my grillmaster and I leave that to him. He loves his gas grill for easy weeknight meals. He likes to make sure the grill is piping hot to insure a quick sear and gorgeous grill marks on the steak. A tip he learned years ago was to create a restaurant-style cross hatch with rotating the steaks 90 degrees after 3 minutes.

He also really likes a handheld thermometer to ensure that the internal cooking temperature is ideal. 

Once you remove the steaks from the grill, you have to let them rest before slicing. Ideally, you are looking for 5 to 10 minutes to let the juices redistribute. If you sliced right away, all those delicious juices would just run all over your cutting board. 

How gorgeous is that?

After you slice that beautiful steak up, be generous with the chimichurri over the steak. 

This could be wonderful with tortillas for a fun taco spin or roast some vegetables like potatoes or asparagus. I also like to serve the leftover chimichurri on the side for extra sauce. 

 

Yield: Dinner for 2

Chimichurri Steak

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Looking for a fun way to jazz up your steaks? Check out this delicious chimichurri that is bright and full of delicious flavors for your Verde Farms Steak.

Print

Ingredients

• 2 Verde Farms Strip Steaks
• 1 Cup Packed Italian Leaf Parsley 
• 1 Cup Packed Cilantro
• 4 Garlic Cloves Minced
• 1 Shallot
• 1 TSP Crushed Red Pepper
• 1/2 TSP Salt
• 1/2 Cup EVOO + 1 TBSP for Garinsh
• 1/3 Cup Red Wine Vinegar

Instructions

1. In a food processor, combine parsley, cilantro, garlic, shallots, crushed red pepper, salt, EVOO, and Red Wine Vinegar together.
2. Slowly pulse until ingredients form a slightly chunky salsa. You'll still want to see pieces of the shallots and herbs in the mixture.
3. Pour in a small bowl and drizzle 1 TBSP Olive Oil and let sit for 20-30 minutes.

Steaks

1. Preheat grill to high.
2. Remove steaks from packaging, season with salt and pepper
3. Cook steaks on the grill for 5 minutes per side until you reach an internal temperature of 135 for medium.
4. Remove from grill and let rest for 5-10 minutes.
5. Once rested, slice steaks and add chimichurri on top of the steaks.
6. Serve with roasted vegetables or tortillas for a fun weeknight meal.

I pick up my Verde Farms products at my local Schnucks, but you can search to find a location near you. 

Have you picked up and grilling tips or tricks that you keep in your toolbox?