serves 4 
  • 3 lbs hangar or flank steak
  • 2 pints cherry tomatoes
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 handful arugula
  • garlic cloves
  • 1 small shallot
  • jalapeno pepper
  • 1 cup extra virgin olive oil
  • 1/4 cup champagne vinegar
  • 1 tsp honey
  • lemon
  • flaky sea salt & fresh cracked pepper


Heat the grill to 350-400 degrees and remove the meat from the fridge and bring to room temperature on the countertop.

Chop the leafy, top half of the herbs off, and discard the stems. Place all the leafy greens into the food processor. Add two of the garlic cloves and shallots to the food processor and give in a few pulses to incorporate ingredients together.

Pour in the liquids: the olive oil, champagne vinegar, honey, and lemon juice. Pulse into a rough sauce. Add the lemon zest, and flaky sea salt & fresh cracked pepper to taste.

Set the chimichurri aside. This will last 1-2 days in the fridge in an air-tight container. Season the steaks generously with salt & pepper. Make sure your grill is oiled before placing the steaks on. Grill each side about 4 mins for med-rare (depending on the thickness of steaks)

In a small mini baking pan or small cast-iron skillet, toss the tomatoes with a good coating of olive oil, flaky sea salt, and fresh cracked pepper. Microplane the remaining two garlic cloves over the tomatoes and place the pan on the grill.

Remove steaks at the desired temperature, remove the tomatoes at the same time. Allow the meat to rest about 10 minutes before slicing and serving. Serve steak with a spoonful of chimichurri and tomatoes on the side.