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Mint and Red Fresno Chile Chimichurri

Mint and Red Fresno Chile Chimichurri

Mint and Red Fresno Chile Chimichurri:

  • 2 cloves garlic, shaved very thinly
  • 1 teaspoon kosher salt
  • 1 large shallot, minced
  • 1 red jalapeno, seeded and minced
  • 1 cup minced flatleaf parsley
  • 1 cup freshly chopped mint leaves
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar

Farro Salad:

  • 1 bunch of scallions
  • 1 teaspoon canola oil
  • 2 cups cooked farro
  • 2 cups chopped tomatoes
  • 1 cup diced cucumber
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons toasted white sesame seeds
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste

Grilled Tomahawk Chop:

  • 1 tablespoon kosher salt
  • 1 teaspoon toasted coriander seed, ground
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 – 3 ½ to 4 pound Snake River Farms tomahawk chop


  • Combine the salt and the spices.
  • Liberally season the meat on the chop with the spice rub. Place in fridge for four hours, uncovered. 4 hours
  • Prepare a charcoal grill with the coal providing direct heat to half of the grill surface and no coals on the other half. As the coals burn down to a hot gray, take the steak out of the fridge to bring it up to room temperature. 30 minutes
  • Once the coals are gray and ready, place the steak on the indirect side of the grill. Turn it every five minutes, giving both sides equal time, for a total indirect cooking time of about 30 minutes. BUT you need a thermometer for this. I use a ThermaPen which is a wonderful device. When the temp hits 115°F move the steak over to the direct heat side and char each side for about two minutes. The temp on the interior of the steak should be about 122°F. Remove the steak from the heat. If you want it more done just slide it back to the indirect side and cook it longer.





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