Chuck Eye Steak with Tomatoes and Salsa Verde By Chef Spencer Coplan – Home Place Pastures

Ingredients

• Pull your steak out of the refrigerator and let it come up to room temperature, about one hour.
• While waiting for the steak to temper, get your grill hot.
• Open up the steak package and season your steak liberally with salt and pepper.
• Grill the steak on both sides until GBD (golden brown and delicious)
• While the steak is cooking on the second side throw in a knob of butter and a few cloves of crushed garlic on top of the steak. This allows the flavor to soak in while you're cooking.
• Cover the steak with the garlic butter until it is at your desired temp. We go for medium-rare at the restaurant.
• When the steak is finished, place it on a wire rack over a sheet tray to rest.
• While the steak is resting, in a small bowl, slice your shallots, add the vinegar and tomatoes and let it marinate for a few minutes.
• Add the olive oil and parsley, season the salsa verde to taste.
• Slice the steak against the grain, and put on a dinner plate.
• Top the steak with the salsa verde/tomato mixture and season with fresh cracked pepper and flaky salt. Serve immediately!