Chimichurri

Farmer’s Market season calls for early mornings, blistering sun, windy days, and late lunches. But there is something magical about them that keeps me coming back, it’s not the blistering sun or wind that takes the neighboring booth for a ride, but it is you! I love getting to meet you, I love knowing who you are, what your kids names are, that fun tip you took last winter, what your plans are for the holiday, what your planning on cooking, and I love getting real feed back from you. It’s great to be able to talk with you and really get to know who you are and how you enjoying our beef. Not growing up in Nevada the Farmer’s Market is where I first felt that Nevada became my home. Which leads me to the title of my post Good Food. Good Friends. Good Life!

Living out on the ranch is wonderful and I wouldn’t trade it for a penthouse in New York City, but we are kinda far away so making new friends it a bit more challenging than it was back in Utah or Texas.  We have been lucky to have some of you being loyalist since the first, (Thanks Mom!) and some of you reading this post, might have just stumbled a crossed our website us for the first time, and then there is Jen and Joe. I met these two at the Farmers Market a few years ago in Elko and they where skeptical of our American Kobe meat. They are world travelers and are self-proclaimed “Foodies”. They travel for the food and so when they heard that I was raising and selling American Kobe meat they where positive that they could not find that quality of meat anywhere around here, especially a place such as Podunk as Elko County. I asked them to try our meat and even offered to buy it back from them if they were not satisfied. Later that weekend we got this review from Jen, “When we bought rib eye’s last week at the farmers market, we were cautiously optimistic. We’ve had opportunities to travel to different parts of the world and are always looking for new food experiences. There aren’t enough words to say how excited we were at the amazing flavor and tenderness of what we got from you last weekend-cooked at home, from local sources like we envy when we travel!!! Can’t wait to have burgers on Independence Day! You’ve got customers for life and we’ll be sure to tell everyone we know how great you are!”

They where hooked and so was our friendship. A few months ago they blessed my life, again, when they gave me a baggie full of this green looking sauce. Let me be honest, it looked funky but it smelled D-elicious! I took it home to try it out. Now I have to be up front, I never use sauce on my steaks, I know it’s a good steak when all I need is salt, pepper, and a little garlic salt. Yes that means no A-1, or the other steak sauces out there. So I have never added some weird-looking green sauce to my meat. But if Jen and Joe recommend it. I knew I needed to give it a shot.

I marinated two New York steaks in this Chimichurri sauce over night, saving some of the sauce for topping, grilled them up the next day, and then had a romantic dinner for two on a Tuesday afternoon! Not only was the dish visually striking but the flavors popped in my mouth! It paired wonderfully with a perfectly cooked New York Steak! The Chimichurri sauce changed how I looked at sauces. Its flavor complemented the rich taste of the American Kobe beef and really took it to another eating level.   Like any good friend would I begged them for the recipe and like a good friend they are the complied with my request and now I am passing this goodness on to you.

Chimichurri Sauce 

• 4 large garlic cloves

• 1 cup loosely packed fresh parsley leaves

• 1 cup loosely packed fresh cilantro leaves

• 1/2 cup loosely packed fresh basil leaves

• 3/4 cup extra virgin olive oil

• 1/4 cup rice vinegar

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

  

In a food processor with the motor running, mince the garlic. add the parsley, cilantro, and basil pulse to finely chop the herbs. While the food processor is running, drizzle in the olive oil and then add in the rice vinegar, salt, and black pepper. Add half of the mixture on to your meat to marinate for at least 30 minutes but over night is recommended. You can heat the remaining sauce or just pour over the top for a beautiful dinner!

Are you serving a large crowd? Try this recipe with our American Kobe Rump Roast

Did you try the recipe? Take a photo and leave us a review on our Facebook or Instagram and you could receive on of our Brough Ranch hats or shirts! Make sure to tag us with using  #BroughRanchBeef