I received a sample meat selection from Crowd Cow in exchange for reviewing their products. In this series I will feature products from various farms in my recipes. I received no further compensation. All opinions are my own.

Sundried Tomato Chimichurri Strip Steak serves a fresh, robust sun dried tomato and parsley chimichurri sauce sprinkled with crumbled Gorgonzola over tender steak. A combination of tangy citrus and salty cheese makes this steak irresistible.
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Sustainability is so important to today’s food industry. Equally important is knowing where your food originates.
What would you say to a company that deals only with sustainable meat producers and requires farm to table transparency by including information on each farm and source? What if they used compostable packaging and quality controlled shipping?
If you’re like me, you will say, “Tell me more about this company!”
Okay, I will. It’s called Crowd Cow!
About the company from their website:
“Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
It’s why we partner with ethical farms, fisheries and producers around the world. Source delicious, high-quality and more sustainable food. Share the stories of the producers we carry. And make our products easy to access, no matter where you live in the country.
This is the recipe for a great meal at home — food that’s better for you, better for the earth, better for the animals and better for the hardworking farmers, fishermen and producers behind it all. So come join the food transparency movement and taste the difference, because the difference tastes better.”
Learn more about Crowd Cow and the companies they represent in this series.
Today I want to share my recipe for Sundried Tomato Chimichurri Strip Steak from Frigorifico Pando Farms with you.
A QR code on the package takes you directly to the source farm.

There you will learn about how their cattle are raised responsibly, and their sustainability practices for land and water. Learn more about Frigorifico Pando Farms and their meats here.
This pasture-raised steak cooks medium rare in under 10 minutes.
Listen to that sizzle!

Don’t forget to rest the steak for 5 to 10 minutes before serving.
I chose to compliment this Uruguay steak with my sun dried tomato chimichurri.
Start by preparing the sauce. Chimichurri requires no cooking. I rehydrate the sun dried tomatoes with water in the microwave for 30 to 60 seconds. A quick chop, and it’s ready to go.

For best results let the sauce set for at least 10 minutes but you can make it up to an hour ahead.

Sundried Tomato Chimichurri Strip Steak

5 from 1 vote

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Servings 2 each

Ingredients

2 each NY Strip Steaks I used Crowd Cow steak.
1 tbsp vegetable oil
salt and pepper

Sauce

1/2 cup olive oil
2 tbsp red wine vinegar
1/2 cup finely chopped parsley I use flat leaf Italian.
1/4 cup sun dried tomatoes
2 cloves garlic, finely chopped
1/2 tsp oregano
1/4 tsp red pepper flakes adjust to taste.
1/2 tsp Kosher salt adjust to taste.
1/4 tsp freshly ground black pepper
1/4 cup crumbled Gorgonzola cheese

Instructions

sauce

Place sun dried tomatoes in microwave safe dish. Cover with water. Microwave 30 to 60 seconds until tomatoes soften and rehydrate. Drain.
Whisk oil and vinegar together. Add remaining ingredients. Stir to blend. Set aside fo flavors to marinate for 10 minutes to an hour.

steak

Heat skillet over medium high heat about 1 minute. Add oil and bring to a shimmer, about 1 minute.
While skillet heats, salt and pepper all sides of steak.
Cook steak for 4 minutes on first side until browned and easily looses from pan.
Flip steak and cook an additional 4 to 6 minutes until internal temperature reaches 135 degrees for medium rare.
Move steak to plate and cover with foil. Rest steak for about 10 minutes before cutting.
Plate sliced steaks and cover with sauce. Sprinkle with Gorgonzola.