Chimichurri

Ingredients:

• ½ cup finely chopped flat-leaf parsley
• 2 Tbsp finely chopped oregano
• 4-5 sprigs of fresh thyme, finely chopped (discard woody stems and use leaves only)
• 4 cloves roasted garlic confit, finely chopped (or fresh garlic)
• 1 Lemon, zested
• Pinch red chili flakes (or red pepper flakes)
• ½ tsp Kosher salt
• ½ tsp pepper
• ¾ cup extra-virgin olive oil

Instructions:

1. In a bowl, combine finely chopped parsley, oregano, thyme, garlic, lemon zest, chili flakes, salt, and pepper.
2. Pour the extra-virgin olive oil over the mixture. Gently mix to combine.
3. Allow the Chimichurri to stand for 15 minutes, time permitting or refrigerated for up to 24 hours before serving.
4. Serve over your favorite grilled Wagyu beef and vegetables or use as a marinade! Enjoy!

See no fail searing tips for cooking coulotte steaks on a skillet or see grilling tips below:

1. Pat dry and season steaks with salt. Grill or pan fry in a hot cast iron skillet or pan, over medium-high heat.
2. Cook for 3-6 min per side for depending on the level of doneness you desire. Best way to determine if doneness, is by using a digital thermometer. Since steaks continue to cook after removing from heat, it is best to pull the steak off 5 degrees below desired temperature. For a medium-rare steak, take it off the grill at about 125 degrees F.
3. Rest your steak for at least 3 min after cooking. (If the steak doesn’t rest, the juices won’t have time to redistribute throughout the meat and will pool on your plate instead of remaining in the steak, where you want them.)