Steak — and more importantly, its favorite condiment: Pistachio Chimichurri
PLUS some of my very favorite BBQ recipes
In fourth grade, Brooke Richards’ dad cooked us steak on a charcoal grill. I distinctly remember tasting the effect of real smoke and real fire and thinking: “This is….the best bite I’ve ever had.” I doubt Mr. Richards realized that I’d spend the rest of my life chasing that high, comparing every steak to the one in fourth grade cooked over charcoal.
Fast forward twenty-something years later, and I’ve realized that cooking 10/10 incredible steak doesn’t have to be complicated. All you need to do is:
Splurge a little (I like USDA Prime Ribeye cuts from Costco or whatever looks good at McCall’s)
Dry brine in salt for 24 hours
Use a digital thermometer (I aim for 130 degrees)
LET IT REST (at least 5-10 minutes)
Slice it against the grain (this is the most helpful and comprehensive tutorial by the sweetest man I’ve ever seen!)
But this isn’t just about steak or BBQ. It’s about what makes a cookout truly memorable—the condiments.
Mary’s Famous Pistachio Chimichurri
If I’ve cooked for you more than once, chances are high that you’ve had my Pistachio Chimichurri. Chances are even higher that you’ve texted me later and demanded the recipe. The sauce itself originates from Argentina, home to some of the best BBQ in the world, and is traditionally served alongside flank steak. It’s spicy and tart with a subtle crunch from fresh parsley and shallot. It’s PERFECT for cutting through something super fatty.
My version is just as tart and spicy, but adds pistachios for extra crunch and swaps the parsley for cilantro + basil (or mint). My version also skips the endless chopping and opts for a food processor. While yes, it’s great with steak, it happens to be just as great with chicken, fish, AND grilled veggies. It’s a non-negotiable anytime I grill anything.
Ingredients:
1 cup roasted shelled pistachios
1 big bunch of basil or mint (or two small bunches)
1-2 bunches of cilantro
1 shallot
3 cloves of garlic
1 Serrano pepper
4-6 limes
1/2 tbsp apple cider vinegar
Kosher Salt
1 tsp honey
LOTS of good EVOO
Chop shallot and Serrano pepper into large chunks. Place in food processor with pistachios and garlic cloves. Pulse until all is incorporated and pieces are the size of gravel. This typically takes 5-8 pulses. Do not over-mix.
Add to the food processor juice of 4 limes, basil, and 1 bunch of cilantro. You can chop the cilantro into large sections before placing in the food processor, but don’t skip the stems! The stems have a ton of flavor. Add 2 tbsp EVOO. Pulse until well incorporated and desired consistency.
Transfer contents of food processor into a large bowl. Add big pinch of Kosher salt and a couple more glugs of EVOO, if needed. Taste for seasoning. Add honey if it needs more balance. Add additional juice of limes if it needs more zing. Roughly chop rest of cilantro and add if it needs more herbs/texture.
Note: in the rare case where you have leftover Pistachio Chimichurri, add it to Daddy Pasta and you’ll be VERY happy!!
My Favorite Grilling Recipes:
Cutting Board Salsa from the All Time Cookbook (and actually everything from that cookbook)
Alison Roman’s Grilled Chicken (some good tips on grilling veggies, too)
Carla Lalli Music’s Grilled Salmon (that whole video offers GREAT tips in general)
Cooking with fire is just really fun and I hope you try it. But whatever you make, and however you make it, pair it with Pistachio Chimichurri.
Happy cooking!
xx,
Mary