Chimichurri sauce-topped “New York” pork steak with braised greens.
This recipe is directly from Utah Style & Design’s Summer 2011 issue from Chef Michael Richey, who likes to use this sauce on a “New York” pork steak. Of course, it’s excellent over poultry, substantial fish, and eggs, too. Feel free to use different seasonal herbs.
1/2 cup mint (chopped)
1/2 cup oregano (chopped)
1 cup parsley (chopped)
1 cup cilantro (chopped)
4–5 medium shallots, finely chopped
2 Tbsp. smoked paprika
1 Tbsp. crushed chilis
2 Tbsp. toasted ground cumin seeds
1/2 Tbsp. cayenne pepper
1/2 pound clarified butter
1 cup garlic oil
4 to 6 medium cloves of garlic, smashed and finely chopped
Mixed juice from 2 limes, 1 lemon and 1 orange (each seeded)
Combine all ingredients.
-Mary Brown Malouf