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Step-by-Step Instructions 1. Craft the Chimichurri The secret to a professional chimichurri is the texture. Do not use a food processor. Using a pulse setting often turns the herbs into a muddy paste. Instead, use a sharp chef’s knife to finely mince the parsley and cilantro. In a small glass bowl, combine the minced herbs, garlic, shallots, and red pepper flakes. Stir in the red wine vinegar and let it sit for 5 minutes—this “macerates” the onions and garlic, mellowing their raw bite. Finally, whisk in the olive oil, salt, and pepper. Set this aside at room temperature to let the flavors marry while you cook the beef. 2. Sear the Beef for Maximum Flavor Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the avocado oil. Once the oil is shimmering (but not smoking), add the ground beef in a single, flat layer.
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