Ingredients

• ▪3-4 Steaks
• ▪Steak seasoning
• ▪4 russet potatoes
• ▪2-3 corn on the cobb
• ▪5 strips of bacon
• ▪1 tbsp oregano
• ▪1 cup fresh parsley
• ▪4 garlic cloves
• ▪1-2 tsp red pepper flakes
• ▪½ cup olive oil
• ▪Dash of salt and pepper to taste
• ▪½ tbsp of fresh mint leaves
• ▪⅓ of a shallot
• ▪2 jalapenos
• ▪½ cup of red wine vinegar
• ▪1 lemon for juicing

Directions

1. 1

   Season your steak with your favorite steak seasoning and set aside.

2. 2

   Prep your sides that you would like to serve. We chose a simple bag salad, prep and set aside.

3. 3

   Next bake your potatoes.

4. 4

   Cut and de-seed your jalapeños.

5. 5

   Dice your bacon and jalapeño into small pieces.

6. 6

   Toss a tablespoon of butter into a skillet and toast your corn on the cobb on medium until slightly golden. Set aside.

7. 7

   In the same pan add your bacon bites as well as your jalapeños and cook until bacon is close to finished.

8. 8

   While that is cooking cut your corn off your cobb.

9. 9

   When your jalapeños are cooked down toss in your corn and mix together. Add salt or pepper to taste and set aside.

10. 10

    Next you will want to dice up your fresh herbs, garlic and shallot.

11. 11

    Mix all of your ingredients for your chimmichuri together and set aside (oregano, parsley, garlic, shallot, mint, olive oil, red wine vinegar, lemon squeeze, red pepper flakes).

12. 12

    Lastly, you will need to heat up a skillet and toss in a little butter (tallow or oil will work).

13. 13

    Once your pan is hot add in your steak and cook until your desired doneness.

14. 14

    Finally slice open your baked potato and add sautéed jalapeño corn. Add your side salad. Slice into your steak and dip your steak into the chimmichuri sauce.

15. 15

    Optional: pair with a glass of wine and garlic bread!

16. 16

    Serve and enjoy!