Seared Steak with Chimichurri Sauce

Steak w: Chimichurri.jpg

Ingredients (Roasted Vegetables)

  • 2 lbs brussels sprouts, halved

  • 2 lbs butternut squash, cubed

  • 1 T balsamic vinegar

  • 2 T olive oil

  • 1 t salt

Ingredients (Chimichurri Sauce)

  • 1 lb Skirt Steak

  • 2 bunches parsely

  • 1 bunch cilantro

  • 5-6 small garlic cloves (smashed slightly, not chopped)

  • 1/4 C raisins or dates

  • 1/2 lime juiced

  • salt

  • 1/4 C olive oil (maybe more needed to blend)

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees.

  2. Toss brussels sprouts and butternut squash with balsamic, olive oil and salt and place in one layer on a parchment lined sheet pan. Roast in the oven for 20-25 minutes until tender and beginning to caramelize on the sides.

  3. For the Chimichurri Sauce: Put olive oil, whole garlic and raisins in a small pan and heat on low until it begins to bubble but NOT BURN - almost like confit garlic, the raisins or dates will plump up and soften as well.

  4. Rinse herbs and add to a blender (stems removed), add a pinch of salt and lime juice, top with the garlic, raisin and oil mixture and begin to blend. If mixture is too thick add 2 tablespoons of olive oil - it should be spoonable but not too liquid. Taste for seasoning and add more salt if needed.

  5. Season steak with salt, pepper and oil, heat a pan and sear for 2-3 minutes on each side, let steak rest for 4-5 minutes before slicing though.

  6. This dish can be made with grilled chicken, seared shrimp or whatever your favorite protein is. I sometimes dollop this chimichurri sauce on my scrambled eggs for breakfast too!