Did you miss the chimichurri that I posted for Valentine’s Day to be served with bone marrow? That was how it was first served to me, but I have been eating it with steak (specifically tri-tip) for decades and it is one of my favorite powerhouse sauces to serve at a barbecue. It goes great with those cuts of meat that aren’t as “prime” or for steak that is cooked in large quantities rather than a filet you carefully watch in the oven or on the stove. It goes great with almost all sides and salads, and it also doubles as a marinade. Make it for your next barbecue or use it as a marinade in my instructions below. It produces the most tender and flavorful meat with cuts that are typically on the tougher side.
animal restaurant’s chimichurri
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