Recipes

Inspired by Chef Adam Perry Lang, this chimichurri comes together on your favorite cutting board, which also acts as the perfect serving platter for sliced steak. The aroma of garlic, chili, and herbs infuse into the board and gets mixed with olive oil, lemon, and a punchy vinegar to form an intensely savory green sauce. When your steak is hot off the grill, let it rest on top of the mixed chimichurri. Slice against the steak grain and let the juices meld to form a delicious board sauce chimichurri. This recipe takes well to most steaks, but our choice cuts are flank, cuolotte, flap, and boneless NY sirloin.