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.
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
Finely chop parsley and oregano. Place in a bowl (Do not use aluminum).
Mince shallot and garlic. Add to the bowl.
Season with salt, black pepper, and crushed red pepper. Mix with a spoon.
Add in vinegar. Mix.
Add in olive oil. Mix and serve on anything you want to taste awesome, especially grilled Porter Road meats.