Steak and Chimichurri Sauce

Chimichurri Sauce:

SERVINGS: MAKES ABOUT 2 CUPS

• 1/2 cup champagne vinegar
• 1 teaspoon kosher salt plus more
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1/2 habanero or red jalapeño, finely chopped (optional)
• 1/4 cup minced arugula
• 1/2 cup minced fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

Roasted Tomatoes on the vine:

• 2-3 stems of cherry tomatoes on the vine
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Grilled NY Strip Steak:

• 6 10- to 11-ounce New York Strip steaks (approx 1 1/4 inches thick)
• Kosher salt and freshly ground black pepper
• 3-4 tablespoons olive oil

Chimichurri Sauce:

• Combine vinegar, 1 tsp. salt, garlic, shallot, and red pepper in a medium bowl and let stand for 10 minutes. Stir in arugula, parsley, and oregano. Using a fork, whisk in oil. Set aside and spoon over grilled steak.

Roasted Tomatoes on the vine:

• Drizzle with olive oil, roast on a sheet pan in a 400 degree oven for 30-40 minutes

Grilled NY Strip Steak:

• Prepare grill (medium-high heat). Brush steaks with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 5-6 minutes per side for medium-rare.
• Allow steaks to rest for 15 minutes then cut
• Transfer skirt steak to a cutting board and allow steaks to rest for 15 minutes. Slice against the grain on a diagonal. Season to taste and return to serving board. Place roasted tomatoes on the vine beside the steak, spoon half of the chimichurri atop and serve remaining sauce alongside.
• Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks.