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Chimi-chimi-churri! Chimi-chimi-churri!
This week's Resolution Recipe: Tagliata with Chimichurri Sauce.

1 9 oz beef steak
1 1/2 tsp olive oil
1 1/2 oz arugula (We used 3-4 oz arugula + spinach.)
1 large tomato, diced
1 oz parmesan, shaved thin slices (We probably used 1/2 oz)

Chimichurri:
1 large handful basil, chopped
1 1/2 tsp chopped oregano leaves
2 T chopped parsley
1 clove garlic, crushed (Ha! I used... more.)
1/4 cup olive oil
4 1/2 tsp red wine vinegar
1/2 tsp coriander
1/4 tsp chili flakes
1/4 tsp salt

Mix chimichurri and set aside. Brush steak with olive oil. Heat cast iron pan over high; sear 2-3 minutes per side. Remove and let rest for 5 minutes, covered.

Scatter arugula and tomato over two plates. Cut steak into 1/2" slices and place on salad. Spoon the chimichurri over, sprinkle with Parmesan. Serve with ciabatta.

What worked: A fabulous summer salad.

What didn't: I hand-chopped the leaves for the sauce and it was chunky / not entirely well-mixed. Also, a bit too strongly flavored of oregano. I liked this one much better.

Will I make it again? Absolutely. I might just buy chimichurri from a vendor at the Saturday market, though.