Filet with Chimichurri
Neon Bar
yield: 4 Servings | Prep Time: 20 minutes + 3 Hours marinating (optional) | Cook time: 12 Minutes
  • 4 – 6 oz. Filets
  • 1 large shallot, finely chopped (about ¼ C.)
  • 4 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • ½ C. red wine vinegar
  • ½ tsp. kosher salt
  • ½ C. chopped cilantro
  • ¼ C. chopped flat-leaf Italian parsley
  • 2 Tbsp. finely chopped, fresh oregano
  • ½ C. extra virgin olive oil


  1. In a bowl, whisk together the shallot, garlic, red pepper flakes, vinegar and salt. Set aside and allow to rest for 10 minutes.
  2. Stir in the cilantro, parsley and oregano.
  3. Slowly whisk in the olive oil until well blended.
  4. If using as a marinade, pour half of the mixture into a sealable bag, or a glass or ceramic dish and add the filets. Turn them to coat the entire steak. Refrigerate for 3 hours or overnight.
  5. Reserve the remaining sauce for serving with the cooked steaks (keep refrigerated).
  6. Before cooking, remove the steaks from the refrigerator and allow them to come to room temperature.
  7. Pat them dry before cooking.
  8. To cook, preheat grill to high and oil the grates.
  9. Place the steaks on the grill for two minutes, then flip and cook the other side for two minutes.
  10. Turn the heat down to medium and continue cooking, flipping every two minutes, until the steaks have reached 5 degrees below your desired level of doneness.
  11. Remove from the grill and allow to rest for 5 minutes.
  12. While steaks are cooking, remove reserved sauce from the refrigerator, whisk and allow to come to room temperature.
  13. Serve by topping the steaks with the sauce.