Organic Steak with South American Chimichurri Sauce

Serves 4

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n South America, a pesto-like sauce called chimichurri is often used with meats and as a dip for bread. Although there are several ingredients in this recipe, it actually takes just a few minutes to prepare. I recommend any loin or rib cut of organic beef for grilling or broiling. My personal favorite is organic filet mignon because it is the leanest and most tender cut. For a mouth-watering presentation, cut some colorful heirloom tomatoes into wedges and use them to decorate the edges of the dinner plates.

Ingredients:

• 1 cup flat leaf (Italian) parsley, tough stems removed, lightly packed (about 1 bunch)
• 2 tablespoons cilantro leaves, lightly packed
• 2 cloves Melissa's organic garlic, peeled and quartered
• ¼ cup Healthy Valley low fat no salt added chicken broth
• 2 tablespoons Alessi white balsamic vinegar
• ¼ cup Napa Valley organic olive oil
• 1/8 teaspoon crushed red pepper flakes
• 20 ounces organic filet mignon, trimmed
• 1/2 teaspoon salt,
• 1/2 teaspoon pepper
• 2 packages Epic Roots māche, washed and dried
• 2 large heirloom tomatoes, one red, one yellow, cored, cut into wedges
• 1 small wedge Gelson's Finest Reggiano Parmesan cheese

Instructions:


1. Combine the parsley, cilantro, and garlic in a food processor. Process until finely chopped. In a small bowl, whisk together the broth, vinegar, oil, and red pepper flakes. Stir in the chopped herbs. Cover and refrigerate while you prepare the steaks. Can be made several hours in advance.

2. Preheat the broiler. Season steaks on both sides with salt and pepper. Place on a broiler pan and position steaks about five inches below the broiler. For rare meat, cook two and a half minutes per side, for medium rare, three minutes per side, and for medium, three and a half to four minutes per side, or to taste. Cut into the center of a piece to check for desired doneness.

3. While meat is cooking, arrange māche on dinner plates to form a bed for the steaks. Arrange tomato wedges around the edges of the plates, alternating the colors. Use a vegetable peeler or cheese slicer to shave 20 thin curls of cheese off the thin side of the cheese wedge. Set shaved cheese aside.

4. When steaks are done, remove them from the broiler. Let them rest for about three minutes. Use a sharp knife to slice the steaks across the grain into 1/2-inch thick slices (cut perpendicular to the lines running through the meat). Arrange slices on māche and arrange five cheese curls around each steak on the plates. Serve with chimichurri on the side or spoon 2 tablespoons over each plate.

Each 4-ounce serving of filet mignon with 1½ cups māche and 2 tablespoons sauce contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	340       21 g     6 g     0 mg  90 mg  400 g     3 g     2 g     0 g     34 g     85% DV 57% DV 12% DV 28% DV