The Ultimate Chimichurri Steak | Crash Course Episode #3

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with fewer calories.

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is a more affordable protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro provides a fresh flavor, while spinach is more cost-effective.

Start by preparing the chimichurri sauce.

Chop a scrunchy handful of flat leaf parsley finely.

Chop up one whole chili, adjusting for spice preference.

Crush and dice 1.5 cloves of garlic.

Add a splash of red wine vinegar to the mixture.

Pour in some olive oil until the ingredients are submerged in oil.

Season the chimichurri with salt and black pepper and mix well.

Set the chimichurri aside while cooking the steak.

Dry the rump steak with a paper towel.

Place the steak fat cap side down on a well-established fire with minimal smoke.

Generously season the steak with salt and black pepper.

Cook the steak until it has no resistance when lifted, indicating it’s ready to flip.

Monitor the steak closely to avoid overcooking.

Once cooked to preference, let the steak rest for about 2 minutes.

Slice the steak and top it with chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level: