- 1 bunch (about 1 cup) cilantro
- 1 bunch (about 1 cup) parsley
- 3 cloves garlic
- ½ serrano chile, seeded
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon chili flakes
- 1 cup light olive oil
- 2 tablespoons white vinegar
- 2 tablespoons rendered bacon fat
- Juice and zest of 1 lemon
- 1 ½ pound steak (tri-tip, skirt or ribeye)
- 4 ounces chimichurri
- 1 tablespoon olive oil
- 1 tablespoon rendered bacon fat
- 3 cloves garlic, finely chopped
- 1 tablespoon bacon, cooked and chopped
- ½ cup sliced almonds
- Juice of half a lemon
- Salt and pepper, to taste
- To make chimichurri, rinse and pat dry bunches of cilantro and parsley, and cut stems just above the twist tie. Add all chimichurri ingredients to the blender and process for 1 minute, until everything is combined and consistency is very smooth. Pour into a container with a lid and let sit in the fridge for as long as needed to prepare the rest of the meal – this will let the flavors of the herbs and spices of the chimichurri bloom.
- To make steak, add the steak and chimichurri to a container or a plastic freezer bag. Force out the air and seal container. Place in the fridge to marinate for 4 to 6 hours, or overnight to grill the next day.
- When ready to cook, take steak out of the fridge and let come to room temperature for 30 to 45 minutes. Season grill lightly with oil and preheat gas grill to the hottest setting for 5 to 10 minutes, or light your charcoal briquettes.
- Once the grill is hot, turn down the heat to medium and add steak. Cover grill and let steak cook to desired degree of doneness, about 15 minutes on the first side, and 5 to 10 minutes flipped once for medium.
- To make the bacon almondine, preheat a skillet with olive oil and rendered bacon fat. Sauté chopped garlic and bacon on medium heat for 1 to 2 minutes. Add sliced almonds, the juice of half of a lemon, salt and pepper to taste, and cook until almonds have toasted, about 5 minutes total.
- To serve, top steak with chimichurri andalmondine.