Garlic Brown Sugar Steak with Chimichurri

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Brown sugar

  2 tbsp or 18g

• Garlic

  Raw

  4 cloves, minced or 12g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Parsley

  Raw

  ¾ cup or 45g

• Oregano

  Freshdirect

  4 tablespoon or 24g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red wine vinegar

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  16 oz or 454g

Directions

1. Place the steak in a large baking dish and season with salt and pepper. In a bowl, whisk together olive oil, brown sugar, and minced garlic. Pour over the steak and marinate in the fridge for 2 hours to overnight.
2. Meanwhile, for the chimichurri, combine parsley, cilantro, oregano, and garlic in a food processor. Pulse until finely chopped. Add vinegar and pulse again. With the processor running, slowly add olive oil until combined. Stir in salt, pepper, and red pepper flakes. Adjust seasoning if needed. Store in a sealed container in the fridge for up to a week.
3. Preheat the oven broiler and position the rack close to the heat source. Broil the steak on a broiler pan or baking sheet for about 5 minutes on each side for medium to medium-well doneness.
4. Let the steak rest for 10 minutes before slicing thinly against the grain. Serve immediately with chimichurri.

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