RECIPE: Wagyu Flat Iron Steak with Chimichurri

For the red chimichurri, add the garlic cloves and chopped shallots into the processor.
Pulse until it starts to look minced, but not too much- keep it chunky.
Add vinegar, sriracha, paprika, chipotles, salt, and cumin- run the processor and slowly add the oil to emulsify.
Pulse in the chopped cilantro and parsley.
Check for seasoning.
Pat the steak dry and season well with salt and pepper.
Grill over high heat or sear in a cast-iron pan to preferred internal temperature (we recommend 135° F for medium-rare).
Rest the steak well, then slice appropriately (against the grain for a more tender bite).
Top steak with warm, roasted mushrooms and prepared chimichurri sauce.