Cowboy Steak with Chimichurri and Blistered Tomatoes
BBQs can always use some exciting new condiments to add a punch of flavor. This chimichurri, made of simple herbs and nuts, just makes everything better! Make a big batch and serve alongside any and all grilled meat and chicken.
Ingredients
2-inch thick cowboy steak
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 bunches cherry tomatoes, on the vine
Chimichurri:¼ cup finely chopped cilantro
¼ cup finely chopped parsley
⅓ cup pistachios, finely chopped
½ cup extra virgin olive oil
½ teaspoon Maldon salt
½ teaspoon lemon zest
Preparation
Bring steak to room temperature.
Preheat grill to high heat. Sprinkle steak generously with salt and pepper. Grill for 5 minutes per side. Remove from heat, and set aside.
Lightly oil tomatoes and sprinkle with salt. Grill for 5-8 minutes, or until blistered.
To make chimichurri, combine cilantro, parsley, pistachios, lemon zest, and Maldon salt. Chimichurri can be made up to a day in advance.
To serve, place steak on wooden board and slice against the grain. Drizzle with chimichurri, and serve with blistered tomatoes.