Grilled cowboy steak with red chimichurri sauce
Ingredients:
1 Large cowboy steak (Porterhouse would work well, too.)
1 Large ripe red tomato
1/2 Teaspoon honey 1/2 Teaspoon flaky sea salt
1 Tablespoon red wine vinegar (pine vinegar works well too!)
1/2 Teaspoon red pepper flakes
2 Tablespoons olive oil
Pinches of flaky sea salt
Pinch of fresh pepper
1 chili de arból, minced
Directions:
Bring your steak to room temperature and season generously with olive oil, flaky sea salt and fresh pepper.
Heat up your campfire grate or grill until hot. Sear the steak for about 8-10 minutes on one side before flipping. Cook for an additional 8-10 minutes, or until the steak reaches 130 degrees with a meat thermometer. Let your steak rest for about 10 minutes before slicing.
Meanwhile, grate the tomato with a box grater into a bowl. Add the rest of the ingredients and stir to combine. Let the sauce sit on the counter for about 30 minutes before using.
To serve, slice the steak and arrange it on a platter next to the bone. Spoon the sauce over the top and finish with another drizzle of olive oil. Enjoy!
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
