Asian-Inspired Chimichurri Roast

Chimichurri is one of my favorite marinades for steak, especially cuts that typically are less tender. The combination of fresh herbs, garlic, vinegar, and oil provide a vibrant smell and satisfying taste. Having experimented with variations over the past few weeks, we’re excited to share this Asian-inspired version with you. Adding Thai basil and Thai chilies adds a great depth of flavor and spiciness we know you’ll love.

When cooking this pot roast slowly in a skillet, the bottom gets a hard sear, similar to burnt ends on smoked meats (without the dryness). That said, if you’d like to minimize that hard sear, I recommend adding 1 cup of beef or chicken stock to the skillet. This may accelerate the cooking time; so checking the temperature at 10 minute intervals will be important. However you choose to cook this meal, we hope you’ll enjoy it.

Ingredients
Asian-Inspired Chimichurri
1/4 C rice  vinegar
1/4 C apple cider vinegar
1 tsp kosher salt
1/2 head of garlic (5-6 cloves)
1 shallot
2 large Thai chilis
1/2 C Thai basil
1/2 C fresh cilantro
1/4 C fresh flat parsley
2 Tbsp fresh oregano
3/4 C extra virgin olive oil

everything else
1-2 tsp extra virgin olive oil to grease the pan
2 lb chuck roast

Method

Blend ingredients for chimichurri in your Instant Pot or blender.

Marinate meat for at least 30 minutes, but up to 4 hours.

Lightly oil a skillet (preferably non-stick) and set to medium heat. Add steak and chimichurri to the skillet and cook covered for 30-35 minutes, until the roast reaches 130ºF at its thickest point.

Rest meat for 10 minutes. Then, slice and serve!

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