Oil (Maggie uses rice bran, but any neutral oil will work)
1 Cup Parsley
2 or 3 Cloves Garlic
1/3 Cup Olive Oil
2 TBSP White Balsamic Vinegar
Squeeze of Lemon Juice
Season meat generously with salt. Place in a ziplock bag and refrigerate for 24 hours.
When ready to cook, heat bbq to medium-high heat.
Rub some rice bran (or neutral oil) onto chuck steak then sear each side for 5 minutes.
Let steak rest for 10 minutes before slicing into thin slices, cutting against the grain.
While meat is resting prepare the chimichurri:
Finely chop parsley and garlic. Mix together with oil, vinegar and lemon juice. Add salt and pepper to taste.
Drizzle chimichurri over steak slices before serving.
We like to have this steak with buttery potatoes and kumara and a fresh green salad.