Avocado Oil Chimichurri Sauce for Steak

You may have already noticed me praising this sauce, so I had to share. The basic recipe was included in the package of Wines of Chile for the recent live tasting, developed by Virgin Lands Avocado Oil. This chimichurri was intended to be a match for the big flavors of Carmenere we were sampling, and I'd say they got it spot on. This is the first chimichurri I'd tried, and my first time using avocado oil, and I was quite pleased with the combination. Below is their recipe with notes on substitutions I made:

1/2 cup extra virgin avocado oil
1/4 cup tarragon vinegar (I used basic vinegar plus 1 tbsp chopped fresh tarragon)
1/2 cup chopped parsley
1/3 cup crushed red pepper flakes
1 tbsp chopped thyme
2 tbsp chopped oregano (I used 1 tsp dried marjoram)
salt & pepper to taste
4 cloves garlic, minced

Mix the herbs, pepper flakes and garlic in a small bowl. Add the vinegar, then whisk in the avocado oil. Season with salt & pepper to taste.

Let the chimichurri sit for up to 4 hours before using to let the flavors meld.

They called for grilling hangar steak. It may be grilling season in Chile but not here in the Boston area. So I roasted a NY strip steak instead. My basic method for that is to spread a bit of olive oil then salt & pepper on both sides of the steak, let stand at room temp for about 20 minutes. Then I sear the steak stovetop in a skillet on medium high 1-2 minutes per side, then put in a preheated 400 degree oven for about 10 minutes. Check for doneness (medium rare my goal), remove and let rest loosely tented with aluminum.

After the steak rests, slice it thin across the grain. Serve the slices with a generous topping of the chimichurri, placing extra sauce at the table (goes nicely on baked potatoes too).

And of course, serve with a nice Chilean Carmenere!