Chimichurri is typically made with just oregano, garlic, vinegar, oil and herbs, but Tomato Shed Cafe chef Kenny Veasel likes the additional horseradish-like kick that comes from mustard greens. Although this recipe calls for steak, Veasel says the simple sauce is equally good with pork, poultry or seafood.
For the steak rub:
1 tablespoon kosher salt
2 teaspoons granulated garlic
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon freshly ground black pepper
4 rib-eye steaks
For the sauce:
2 cups roughly chopped mustard greens
1/2 cup fresh cilantro leaves
2 tablespoons fresh garlic (approximately 5 to 6 cloves)
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Combine all ingredients for meat rub in a small dish and mix thoroughly with a fork. Sprinkle mixture liberally over both sides of the steaks. Cover steaks and return them to the refrigerator for an hour or more.
In a small food processor or blender, combine mustard greens, cilantro and garlic. Pulse frequently until the mixture is finely chopped, being sure to down wipe the sides of the processor with a rubber spatula between pulses. Add the red wine vinegar and salt, continuing to pulse the mixture. Finally, add olive oil slowly to running processor until thoroughly mixed and transfer sauce to serving vessel.
Heat a large, lightly oiled cast-iron skillet over medium-high heat. When the oil begins to smoke, add steaks two at a time. Sear steaks for approximately 3 to 4 minutes on each side for a medium-rare temperature. Allow the meat to rest beneath a loose covering of aluminum foil for 5 minutes for a more flavorful steak.
Serve with the sauce on the side or directly over steaks for more adventurous eaters.