Chef Monsta: I cook, therefore I blog

I know that Chimichurri is an Argentinean sauce/marinade. But in Israel, it flows in restaurants like ketchup. The first time I ever tasted it was at a Tel Aviv burger joint. I had a head of parsley in the fridge and a steak in the freezer, and boom. Dinner is served.

The ingredients for Chimichurri can range (cilantro, peppers, thyme, etc) but here is my recipe. Just throw the ingredients through the food processor.

Parsley
3 cloves of garlic
1/4 c olive oil
1/4 red wine vinegar
salt and pepper
a pinch of cayenne
1 tsp of cumin

I marinated a steak in soy sauce and olive oil and seasoned it with pepper, garlic powder, cumin.

Preheat the oven to 400 degrees. Meanwhile, saute some garlic and onions in a pan and lightly cook the steak for about 3 minutes a side. When the steak is browned on the outside, cook it in the oven for 10 minutes (rare) to 15 minutes (medium).

My little side dish was French couscous, tomatoes, bell peppers, za’atar, salt, lemon juice, and red wine vinegar.

Be sure to let the steak sit once it is out of the oven for about 10 minutes, or you will release the yummy juices.