Steak Chimichurri Flow

Steak Chimichurri Flow

Grilled steak finished with a vibrant chimichurri layered with Cilantro Flow.

PREP TIME COOK TIME
15 minutes (+ resting time) 10–12 minutes
Yields: 3–4 servings

Ingredients

2 steaks (ribeye or strip)
to taste salt
to taste black pepper
¼ cup olive oil
1 tsp dried chili flakes
½ yellow bell pepper, diced small
¼ large red onion, diced small
½ cup fresh parsley, finely chopped
to taste Brisca Herb 'n' Salt
plenty Brisca Cilantro Flow
1–2 tbsp olive oil (to finish chimichurri)

Instructions

1

Season Steak: Season steaks generously with salt and black pepper and allow to rest for a couple of hours.

⏱ couple of hours
2

Grill Steak: Grill over high heat until nicely charred and cooked to your preferred doneness. Rest briefly before slicing.

3

Bloom Chili Oil: Heat olive oil gently in a small pan and add dried chili flakes. Cook briefly until the chili blooms and becomes fragrant.

4

Build Chimichurri: In a bowl combine diced yellow pepper, diced red onion, chopped parsley, Brisca Herb 'n' Salt to taste, and plenty of Brisca Cilantro Flow. Pour the warm chili oil over the mixture and add a little more olive oil if needed to loosen. Mix well.

5

Sauce Moment: Slice the steak and spoon the chimichurri generously over the top just before serving.

Notes

Use a good quality olive oil for the chimichurri — it makes a big difference in flavor.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

Steak Chimichurri Flow

cilantro-flow,herb-n-salt ["meat","cilantro-flow","herb-n-salt","steak","main-dish","featured"]