• 1 lb Grow & Behold Pepper Beef Steak
• Salt
• Pepper
• 1 tbsp olive oil
• 4 ounce jar of chopped pimientos (roasted red peppers)
• 4 ounces of canned artichoke hearts (not marinated in anything)
• 2 tbsp cilantro, chopped
• 2 garlic cloves, crushed
• 1.5 tsps balsamic vinegar
• ¼ tsp Dijon mustard
• ¼ tsp sugar
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbs olive oil
• 1 onion, diced

Slice the meat into about four strips of 4 inch lengths. Sprinkle lightly with salt and heavily with pepper on both sides.

Preheat a cast iron skillet over medium high heat with 1 tbsp of olive oil. Add the slices of meat and sear for 5 minutes on each side. Allow meat to rest, loosely covered with tin foil for 10 minutes, then slice.

Brown the diced onion in the cast iron skillet, adding a bit of olive oil if necessary.

In the meantime prepare the chimichurri by combining the pimientos, cilantro, garlic cloves, balsamic vinegar, Dijon mustard, sugar, salt, black pepper and olive oil in a medium bowl.

Slice the beef against the grain or serve in 4 inch strips dressed with the chimichurri.