Steak with Chimichurri
•4 Grass Fed tenderloin steaks
•Rub: 2 Tbsp ground coffee, 1 tsp salt, 1 tsp garlic,
1 tsp paprika, 1 tsp black pepper (pre-mix in a bowl with whisk)
–5 garlic cloves
–1 handful of cilantro (washed, trim bottom of stems only)
–1 handful of flat leaf parsley (washed, trim bottom of stems only)
–Pinch or two of salt (add to taste)
–Extra Virgin Olive Oil (about ¼-1/2 cup)
–¼ teaspoon red pepper flakes
•Chimichurri: place all ingredients in a small food processor and pulse until everything is finely chopped (start with ¼ cup EVOO and add more as needed). Scrape down the sides of the food processor and pulse the ingredients a couple of times, adding more olive oil until you obtain the desired consistency. Add salt and red pepper flakes, to taste.
•From the sous vide (or raw), coat the steaks with the rub.
•If sous vide, on high heat, place steaks directly on the grates, just get a nice sear on the outside, 90 seconds per side.
•If raw, preheat high, then lower to medium when you put the steaks on, cook for 4-5 minutes per side (for medium)
•Steaks can be cooked using a sous vide (in water, under vacuum) and finished on the grill. Add rub after sous vide.
•Chimichurri can be made hours or a couple days in advance. Extra is always good!
•Serve with a fresh green salad or with grilled asparagus, lemon, and truffle oil.