Grilled steak with roasted garlic + arugula chimichurri

This is the perfect summer grill-out: great steaks and this wonderful sauce. Nothing else needed. Sometimes, simple is great. I always have large-grain sea salt at the table to add to the steaks.

The Fat Radish was a small neighbourhood restaurant in New York. The intimate, no-fuss, vegetarian-biased menu was highly rated, and it was always filled with young hipsters, along with the occasional superstar. This is another amazing recipe from this cookbook. I have been cooking through this book and am amazed at how delicious each recipe turns out. This book is among my favourites in my collection.

For more recipes from this cookbook, click here.

Steaks of your choice.

Salt and pepper

Roasted garlic and arugula chimichurri. 8-10 cloves roasted garlic (available in some nicer grocery stores in a jar or on the salad counter) 1/2 shallot minced fine 1 large handful of baby arugula, chopped 1 tablespoon red wine vinegar Olive oil, to mix everything in and make a sauce Salt and pepper to taste.  Mix everything and allow to sit at room temperature for a couple of hours or in the fridge overnight. 

Grill steaks on a BBQ. Serve with the sauce as a side.