|YIELDS: 2 Servings||PREP TIME: 5 mins||COOK TIME: 10 mins||TOTAL TIME: 15 mins|
This super easy chimichurri sauce makes everything taste better, especially a massive tomahawk steak! The flavor of fresh herbs and garlic just explode in your mouth - you’ll truly want to put this stuff on everything!
1 tomahawk steak
Freshly ground black pepper
1 bunch parsley
5 garlic cloves, peeled
1 splash water
¼ cup minced shallot
¼ cup red wine vinegar
½ cup extra virgin olive oil
2 tsp salt
¼ tsp red pepper flakes
Instant read thermometer
Small food processor or blender
- Preheat grill to medium-high heat. Allow your tomahawk steak to come to room temperature. (Cold meat can toughen up if cooked right out of the fridge.)
- To make the chimichurri, separate the parsley leaves from the stems by shaving them off with a sharp knife. Give the parsley leaves a rough chop and place them in the food processor or blender.
- Add the peeled garlic to the food processor and pulse several times.
- Scrape the sides of the food processor down with a rubber spatula and pulse a few more times, until everything is finely chopped.
- Transfer the parsley mixture to a bowl and add a bit of water to the food processor.
- Swish the water around in the food processor to get all of the parsley mixture out and scrape it into the bowl.
- Add the minced shallot, red wine vinegar, olive oil, salt, and red pepper flakes to the bowl.
- Whisk until well combined.
- Let stand for several minutes to allow the flavors to combine.
- Pat the steak dry with paper towels and season to taste with kosher salt and freshly ground pepper.
- Grill for about 10 minutes (depending on thickness), or until an internal temperature of 125-130°F is reached. (Use a thermometer to ensure you don’t overcook it and flip a few times so it doesn’t get too charred.)
- Remove from the grill and let rest for at least 5 minutes.
- Cut the steak from the bone, slice against the grain, and serve with the chimichurri spooned over the top.