with Vineyard 29 Olive Oil and CRU Rosé

Recipe by Chef Jimmy Day

INGREDIENTS
Steaks

• 2 hanger steaks
• 1 rocking hot grill
• Kosher salt

Chimichurri Sauce

• 150 grams Italian flat leaf parsley, sliced, stems removed
• 250 grams Vineyard 29 Olive Oil
• 80 grams sherry vinegar
• 10 grams garlic
• 5 grams salt

Pickled Onions

• 4 red onion, sliced evenly on a mandolin or slicer, about 1/16th – 1/8th inch thick
• 150 grams CRU Rosé
• 150 grams sherry vinegar
• 150 grams lemon juice
• 4% salt

METHOD

Steaks

1. Preheat grill to 500° with lid CLOSED.
2. Season steaks generously and place on grill.
3. Allow to sear for about two minutes and flip the steak over and sear this side for about two minutes. Flip over once more for an additional two minutes and remove from grill. This should render a perfect medium rare steak.
4. Allow to rest for two minutes before slicing.
5. Serve with the chimichurri and pickled onions.

Chimichurri Sauce

1. Add all ingredients to blender and blend on high until smooth. Be careful not to blend for too long or it will heat up the chimichurri and oxidize very quickly.

Pickled Onions

1. After slicing the onions, weigh them out on a kitchen scale and add 4% of that weight in salt. Allow this to sit for at least one hour.
2. Strain off the “onion juice.”
3. Add the wine, vinegar and lemon juice to a medium pot and bring to a simmer and remove from heat.
4. While still hot, pour this over the onions and allow mixture to sit overnight for best results.

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