Chimichurri? We Put That S@#! On Everything!

When in doubt, add a bit of chimichurri!

Now it should be stated from the beginning that our dry aged beef does not need a whole lot more than salt, pepper, and heat. That being said, we do love a nice chimichurri, especially when entertaining a crowd. 

The earthiness of the herbs and the bite of the raw garlic / vinegar pairs perfectly with the richness of the dry aged beef. While chimichurri can work with pretty much any of our steaks, we recommend using a larger, slice-and-share cut. Flap steak, skirt steak, and flank steak are some of our favorites.      

Chimichurri on sliced steak



1 cup of packed parsley

2 Tbsps fresh oregano

1/3 cup olive oil

2 Tbsp red wine vinegar

1 small shallot

3-4 garlic cloves

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon crushed red pepper


Step 1

Finely chop parsley and oregano. Place in a bowl (Do not use aluminum).

Step 2

Mince shallot and garlic. Add to the bowl. 

Step 3

Season with salt, black pepper, and crushed red pepper. Mix with a spoon.

Step 4

Add in vinegar. Mix.

Step 5

Add in olive oil. Mix and serve on anything you want to taste awesome, especially grilled Porter Road meats. Enjoy!