Sirloin Steak with Chimichurri
I was inspired to make this dish after reading an interview with Grant Achatz, owner and chef of Alinea. After working for Thomas Keller at The French Laundry, he ventured out on his own, creating beautiful pieces of edible art. In addition, his story of surviving cancer of the mouth only made him more passionate about food. How can you not be inspired to cook?
In this dish, grass fed sirloin steak was cooked over stovetop and seasoned with salt and pepper. Drizzled on top is a chimichurri sauce comprised of fresh cilantro, flat leaf parsley, shallots, garlic, olive oil, and lemon juice, served on a bed of baby arugula. To accompany, I roasted green beans with shallots, garlic, salt and pepper, and a bit of olive oil. Garnished with cherry tomatoes.