Delmonico Steak with Asian Chimichurri

February 01, 2021

When you have a beautiful piece of meat, the best thing to do is cook it well and let the meat shine. Seasoning your meat before hand is crucial, and this take on chimichurri is a bright, refreshing complement to the fattiness of the meat. This recipe might take a bit of planning ahead, but it is worth the restaurant quality meal! Serve the steak with a side of Local Roots Salad Mix, and you have a beautiful dinner!

Serves 2-4

Ingredients

Local Roots Delmonico 100% grass fed Steak

Salt

1-2 Tbsp high-heat oil


Chimichurri

½ cup of chopped cilantro, stems and all

½ cup of chopped green onion, whites and greens

2 Tbsp of asian chives

1-2 thai chilis

1 tsp of minced ginger

1 Tbsp mirin

1 tbsp of rice vinegar

½ cup of neutral oil

½ tsp of salt

Zest of 1 lime

Juice of ½ lime, around 2 Tbsp

1 tsp of sesame seeds-optional

 

Directions

  1. Pat the meat dry with paper towels.
  2. Heavily sprinkle salt all over the steak, around 1-2 Tbsp.
  3. Place the salted steak on a wire rack over a sheet tray and store in the fridge, uncovered. Leave overnight or up to 2 days.  
  4. For the chimichurri, mince all the cilantro, green onion, chives, ginger, chilis and garlic. Combine with the mirin, rice vinegar, lime zest, lime juice, and oil. You can also toss it all in a food processor!
  5. Let the chimichurri sit for about an hour before serving. For best results, let the chimichurri sit overnight in the fridge. 

Cooking the steak

  1. Pull out the steak from the refrigerator. Leave at room temp for 1 hour before cooking. The color of the steak should deepen slightly.
  2. To cook the steak, preheat oven to 400°F 
  3. Heat an oven-proof skillet, preferably a cast iron, over medium high heat. 
  4. Add 1-2 Tbsp of oil to the pan. Once the oil is simmering, place the steak into the pan and press down to get a nice sear. Around 1-2 minutes. 
  5. Flip the steak and cook on the other side for one to two minutes more. 
  6. Then move the skillet into the oven. I cut the steak in half for a single portion, and cooked it in the oven for 5-6 minutes. If you leave the steak whole, it will take 8-10 minutes, depending on how you prefer your meat. 
  7. Once at your desired doneness, let the steak rest for 10-15 minutes covered with foil on a cutting board.
  8. After it has rested, slice the steak against the grain. Top with the chimichurri and serve!

This recipe was created by Local Roots Recipe Contributor Katie Yun/ @bothand.nyc





Rather have a taste first?

Local Roots Experiences are fun, pop-up events where we bring the farm to you!

Ready?

Delicious, farm-fresh harvests are closer than you think.


Top