Kobe Beef Chimichurri

Kobe Beef steak
Salt
Pepper
Chimichurri sauce

Salt and Pepper steak. Place steak in a plastic bag with a half cup of chimichurri sauce. Seal bag and rub sauce to cover all sides of the steak. Place sealed bag in the refrigerator 2-4 hours.

Remove steak from bag and wipe off all the sauce. Allow steak to sit at room temperature for 30 minutes. Meanwhile, heat your grill to high and allow grill to continue heating for 30 minutes. Grill should be near 500 degrees F.

Pat steak dry and place on hot grill. Sear steak on one side for 3-4 minutes. Flip steak and cook for 2-3 minutes. Remove steak from grill and allow to rest for 5 minutes. Do NOT over cook steak!

Thinly slice steak and top with chimichurri sauce.

Chimichurri Sauce:
1 bunch flat-leaf parsley
1 bunch fresh cilantro
6 cloves of garlic
1 T fresh mint
1/2 C red wine vinegar
1 1/2 C extra virgin olive oil
Salt and pepper

Place all ingredients into a food processor. Pulse until finely chopped and well combined. Add more oil or vinegar if sauce is too thick. Set aside and allow flavors to infuse. Makes about 2 1/2 cups.