Although it's not recommended, I eat steak often. I honestly think it's in my DNA as part of being a Stabbert. My boyfriend and I will buy a nice cut of meat, whether it be a skirt steak, strip steak, or ribeye and butter baste it on the stovetop covered in David Chang seasoning salts.

It wasn't until I went to the North Branch Inn and had a nice steak paired with chimichurri that I suddenly was wondering where it had been all my life. Chimichurri is basically herbs blended with olive oil, spices, and acid…which pairs perfectly with a fatty steak to cut through that richness.

It's like why you pair pickles with cheese. Acid cuts through that fat. I made chimichurri and recommend not going to heavy on the garlic, as it tends too overpower the sauce.

To make this chimichurri you will need 1 cup packed fresh flat leaf parsley (about 1 bunch), 1 cup packed fresh cilantro (1 bunch), 1/2 cup extra virgin olive oil, 1/3 cup red wine vinegar, 3 cloves garlic peeled, 1 teaspoon crushed red pepper flakes, salt and pepper to taste.

In a food processor or blender, combine all the ingredient except olive oil and pulse. I drizzled in the olive oil to give it a silky smooth texture. This can be made several hours in advance, just be sure to pour into a serving bowl, cover, and set in the fridge until ready to use.

It's so nice to have something besides A1 or worchestershire to dip into, and don't think this is just for steak! It would be wonderful with grilled chicken. Keep reading next week, when I tell you about my keto stuffed breakfast bell peppers! XO