South of the Border Steak with Chimichurri

Serves 4–6

Ingredients:

2–3 lbs Bar W Ranch picanha, bavette, or tri-tip

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

Lime wedges, for serving

For the Chimichurri:

1 small bunch parsley

1 small bunch cilantro

3 garlic cloves

1 small red chili or serrano

1 tablespoon dried oregano

¼ cup red wine vinegar

½ cup olive oil

Salt and black pepper, to taste

Directions:

Remove beef from the fridge 30–45 minutes before cooking. Pat dry and season generously with salt and pepper.

For Cast Iron:
Heat a cast iron skillet over high heat until very hot. Add olive oil and sear steak until deeply browned on both sides.

For the Grill:
Preheat grill to high heat and cook steak directly over flame until well browned on both sides.

For grass-fed beef, cook by internal temperature rather than time, as it cooks leaner and faster than conventional beef.

Pull from heat at:
120–125°F for rare
125–130°F for medium-rare
130–135°F for medium

Rest at least 10 minutes before slicing.

Meanwhile, make the chimichurri: Pound all the chimichurri ingredients vigorously in a mortar and pestle for the best results, or, for ease, you can pulse it in a blender. Season to taste, then set aside.

Slice steak thinly against the grain and serve with chimichurri and lime wedges.