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Annie Starke's Grilled Cowboy Steak with Red Chimichurri Inspired Sauce 

Grilled Cowboy Steak with Red Chimichurri-Inspired Sauce

byAnnie Starke
Total 1 hour and 40 minutes
Active 40 mins
Makes 2 servings
TIP: If you can’t find chile de árbol, you can substitute 1/4 of a dried Thai chile or 1/4 teaspoon of cayenne.
  • 1 large ripe red tomato
  • 1 chile de árbol, minced  (see Cook’s Note)
  • 1 tablespoon Homemade Champagne Garlic Vinegar (recipe follows), or mild vinegar of your choice
  • 1/2 teaspoon honey
  • Pinch red pepper flakes
  • Pinch flaky sea salt
  • Pinch freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large cowboy steak (double rib) to serve 2
  • 1 tablespoon flaky sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons olive oil
    Homemade Champagne Garlic Vinegar
    • 8 to 10 whole garlic cloves, peeled
    • 1 small bottle champagne vinegar
      1. Make the sauce: Grate the tomato with a box grater into a bowl. Add the chile, vinegar, honey, red pepper flakes, salt, and black pepper. Stir while adding the olive oil. Let the sauce sit on the counter for about an hour before using.
      2. Make the steak: Take the steak out of the fridge and let it come to room temperature. Season each side generously with salt and pepper and let stand for about 30 minutes.
      3. Stoke your fire or turn on a grill to high. Oil both sides of the steak with olive oil. Place on the grill grates and sear the steak for about 10 minutes on one side, then flip and grill for about 10 minutes on the second side for medium rare. Using a meat thermometer, check the steak’s interior temperature. It should be 130°F when done.
      4. Let the steak rest, untouched, for about 5 to 8 minutes before carving. To serve, cut the steak off the bone and slice the meat into even pieces against the grain. Serve with the red chimichurri-inspired sauce.
      1. Homemade Champagne Garlic Vinegar
        1. Add the garlic to the bottle of vinegar. Screw the lid on and leave to sit for at least a month in the fridge.