Remove the steak from the fridge at least 30 minutes before cooking. Pat the steak dry with paper towels.
Season the steak generously with Kosher salt and black pepper on all sides.
Heat cast iron pan over medium-high heat. Once hot, add the oil and carefully place the steak fat side down for about 30 seconds.
Place the steak down in the pan and cook for 4-5 minutes. Flip the steak and cook for another 4-5 minutes on the other side, for medium-rare.
Remove the steak from the pan and let it rest before slicing into strips against the grain.
Brush the slices of bread on both sides with olive oil or butter. Toast the bread in the oven at 350 degrees or in the toaster until golden.
Slice zucchini and squash into thin strips (a mandoline is recommended) and coat the strips with olive oil on both sides. Heat a grill or grill pan to medium heat and cook the squash for 1-2 minutes per side.
In a food processor or high-powered blender, add all of the chimichurri ingredients. Pulse a few times until blended. You want it to still be slightly chunky so be sure not to blend it fully.
Assemble the board: arrange all of your ingredients onto the board and top the sliced steak with the chimichurri.
Serve and enjoy!
Ingredients
Swap Protein
Thomas Farms Tenderloin
1 Thomas Farms tenderloin
Kosher salt
Black pepper
1 tablespoon oil
1 zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
2 tablespoons olive oil
1 (12 ounce package) cherry tomatoes on the vine
½ baguette, sliced
1 ball burrata cheese
¼ cup grass-fed salted butter or truffle butter
Basil chimichurri
¼ cup olive oil
½ cup fresh basil
½ cup fresh parsley
½ teaspoon red pepper flakes
2 garlic cloves minced
1 tablespoon lemon juice
½ teaspoon red pepper flakes
salt and black pepper to taste
Instructions
Remove the steak from the fridge at least 30 minutes before cooking. Pat the steak dry with paper towels.
Season the steak generously with Kosher salt and black pepper on all sides.
Heat cast iron pan over medium-high heat. Once hot, add the oil and carefully place the steak fat side down for about 30 seconds.
Place the steak down in the pan and cook for 4-5 minutes. Flip the steak and cook for another 4-5 minutes on the other side, for medium-rare.
Remove the steak from the pan and let it rest before slicing into strips against the grain.
Brush the slices of bread on both sides with olive oil or butter. Toast the bread in the oven at 350 degrees or in the toaster until golden.
Slice zucchini and squash into thin strips (a mandoline is recommended) and coat the strips with olive oil on both sides. Heat a grill or grill pan to medium heat and cook the squash for 1-2 minutes per side.
In a food processor or high-powered blender, add all of the chimichurri ingredients. Pulse a few times until blended. You want it to still be slightly chunky so be sure not to blend it fully.
Assemble the board: arrange all of your ingredients onto the board and top the sliced steak with the chimichurri.
