Garlic Brown Sugar Steak with Chimichurri

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Brown sugar

  2 tbsp or 18g

• Garlic

  Raw

  4 cloves, minced or 12g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Parsley

  Raw

  ¾ cup or 45g

• Oregano

  Freshdirect

  4 tablespoon or 24g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red wine vinegar

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

Directions

1. In a large dish, pat the steak dry and season all over. Whisk 2 tbsp of the olive oil with the brown sugar and 4 minced garlic cloves, then rub over the steak. Cover and refrigerate to marinate for 2 hours or up to overnight.
2. For the chimichurri, pulse parsley, cilantro, oregano, and the remaining 2 minced garlic cloves in a food processor until finely chopped. Add the red pepper flakes and vinegar. With the machine running, stream in the remaining olive oil until combined; season to taste (use the remaining salt and pepper). Refrigerate until ready to serve.
3. Position an oven rack close to the broiler and preheat the broiler. Place the steak on a broiler pan or rimmed sheet and broil about 5 minutes per side for medium to medium-well, or to desired doneness.
4. Transfer to a cutting board and rest 10 minutes. Slice thinly against the grain and serve with chimichurri.