Chimichurri of Perry Lang
February 12, 2025 • 0 comments
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.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
Directions
Ingredients:
- 1 flank steak (about 1 pound)
- 2 garlic cloves
- 1 jalapeño (or spicier pepper, optional)
- 10 sprigs parsley
- 10 sprigs oregano
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- freshly ground black pepper
- salt
Directions:
- Season the steak all over with salt and pepper. Set aside to rest for 30 minutes.
- Peel the garlic cloves. Smash on a cutting board with a chef's knife. Mince.
- Top and deseed the pepper, if using. Dice on the same cutting board.
- Pick the oregano and parsley leaves off their sprigs. Pile directly on top of the garlic and roughly chop.
- Add the vinegar, olive oil, lemon zest and juice, salt, and pepper directly onto the board. Mix all.
- Heat the grill or a large cast iron skillet. If grilling, brush oil onto steak, if searing stovetop, add a couple tablespoons of oil.
- Sear 3-5 minutes per side. Let rest for 10 minutes before slicing against the grain on the cutting board atop the chimichurri and serving.