A charred butcher steak with chimichurri, arugula and kitchen pickles.
Recipe by Chefs Connie DeSousa and John Jackson of CHARCUT Roast House. Photo by Dan Clapson.
ingredients
Steak
Chimichurri
directions
Clean steaks removing all silver skin and connective tissue.
Pour olive oil in bowl and mix with steaks to coat. Sprinkle with salt and pepper and set on high grill. Cook 4 to 6 minutes per size depending on thickness.
Remove and let rest 5 to 10 minutes before slicing.
Add all ingredients except olive oil to blender and pulse. Slowly add olive oil pouring in a stream little at a time until mixture is thick and smooth. About 5 minutes preparation.
To finish: Slice Steak and lay fanned on platter or plate. Spoon on a generous amount of Chimichirri and garnish with chopped kitchen pickles and wild arugula.