A few weeks ago I was asked to make Osso Bucco for a dinner party. I was waiting for my meat purveyor to pack up my veal shank order, when I glanced down into their retail case. I gotta gander at the MOST amazing looking cowboy steaks. They were almost 2 inches thick! My mouth was watering right there in their shop! I have been dreaming about that steak ever since and yesterday was the day I gave in to my steak craving! I didn’t have time to go back to get one of those amazing cowboy steaks, but I did stop by our local meat shop and found these great looking boneless rib eyes.
Sometimes, the pure flavor of the steak, no frills, is all I need from my meat. However, every now and then I like a sauce and yesterday I happened to have some fresh herbs. Chimichurri is filled with fresh herb flavor, and a little bite from vinegar and chili flakes. A perfect way to use fresh parsley and cilantro, which is already going nuts in local herb gardens, thanks to all of the mild weather we have had around here.
Last night I was dipping everything into the chimichurri before the steak was finished. French fries that I had made for the kids, crusty bread that was lying around and even a cheese stick yesterday afternoon! It is a great condiment along side grilled fish, pork or chicken. But I think the tang is exactly the right bite to cut through the richness of beef. Look at all that wonderful fat! I am not a tenderloin fan. Not enough flavor for me. I need a steak with lots of marble!
Right now life is crazy. The girls are down to their last few days of school and our schedules are filled with end of the year picnics and celebrations. The reality of summer vacation is hitting me hard. I needed a treat! Plus, what better way to kick off summer vacation then a nice, big, FAT steak? 
Chimichurri Sauce
1 cup parsley (can use stems)
1 1/2 cups cilantro (can use stems)
2 tbsp. fresh oregano
1 cloves fresh garlic
2 tbsp. chopped red onion
1 tbsp. crushed red pepper flakes
1/4 teaspoon salt
2 tbsp. red wine vinegar
1/3 cup olive oil
1. Put parsley, cilantro, oregano, garlic, red onion, red pepper flakes and salt into bowl of food processor or blender. Blend until very finely chopped (but NOT blended as fine as a pesto sauce-you want to be able to see some texture!)
2. Add vinegar and olive oil and give a quick pulse to incorporate. THAT’S IT! EASY!!
Genevieve Cremaldi 