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Smoked Paprika Chimichurri with Pickled Mustard Seeds

Chef Joe Johnson

We partnered with Beef. It’s What’s for Dinner  on behalf of the Beef Checkoff and asked asked Chef Joe Johnson of Charcoal Venice to create delicious dishes showcasing premium beef cuts. Here, chef showcases a Smoked Paprika Chimichurri with Pickled Mustard Seeds.

If you try recreating this on your own, post a picture and tag @chefsroll and @beefitswhatsfordinner ! We can’t wait to see how it turns out for you.

Plated on a D&V By @fortessatableware Erthe Rectangle Platter ⁠

Smoked Paprika Chimichurri 


  • 2 c fresh flat-leaf parsley leaves, packed
  • 1 c wild arugula, stemmed and packed
  • ¾ c fresh oregano leaves, packed
  • ¼ c fresh thyme leaves
  • 2 tbs fresh rosemary leaves
  • 1 tbs fresh sage leaves
  • 7 ea garlic cloves, germ removed and coarsely chopped
  • 2 tbs Dijon mustard
  • 2 tbs smoked paprika
  • 2 tsp Piment d’Espelette pepper or cayenne
  • 2 tbs fine sea salt
  • ¼ c water
  • 3 tbs white wine vinegar
  • 3 tbs Banyuls vinegar
  • 1 ea Lemon juiced
  • ¼ c Pickled Mustard Seed (recipe follows)
  • 2 ea small shallots, minced
  • 1 c extra-virgin olive oil, preferably Arbequina
  • ¼ c lemon verbena or nasturtium leaves (optional), finely chopped


  1. In the bowl of a food processor, combine the parsley, arugula, oregano, thyme, rosemary, sage, and garlic cloves. Pulse until the herbs and garlic begin to break down—feel free to chop the herbs and garlic by hand if you prefer.
  2. Add the Dijon, paprika, Piment d’Espelette, and salt. Pulse again to incorporate. Pour in the water, vinegars, and lemon juice. Purée briefly until the liquids are fully incorporated and the mixture is chunky.
  3. Scrape into a mixing bowl and stir in the pickled mustard seeds, shallots, and oil until combined; season again with salt if necessary. Fold in the lemon verbena or nasturtium leaves, if using.
  4. The chimichurri may be stored covered in the refrigerator for up to 1 week.

Pickled Mustard Seeds


  • ½ c yellow or brown mustard seeds (or mixture of both)
  • 1 c Champagne vinegar
  • 1 c sparkling wine


  1. Put the mustard seeds in a small container or jar with a lid and pour in ½ cup of vinegar and ½ cup of wine – enjoy the rest of the bottle of sparkling wine.
  2. Tightly cover the container and store in the refrigerator for 5 days. Strain and discard the liquid.
  3. Transfer the soaked mustard seeds to a small saucepan and pour in the remaining ½ cup each of vinegar and wine.
  4. Bring to boil over medium heat. Reduce the heat to medium-low and simmer until the mustard seeds swell and nearly double in size, 5 to 7 minutes.
  5. Remove from the heat and let cool. Pour the mustard seeds, along with the liquid, into a covered container and store in the refrigerator for up to 2 weeks.

Bavette Steak with Chimichurri Sauce


  • 1 20 oz Bavette Steak (Flank Steak)
  • 1 c smoked paprika chimichurri
  • Fine sea salt
  • Coarse black pepper
  • 5 ea small nasturtium leaves (if available)
  • 10 ea parsley leaves


  1. Place the Bavette Steak on a cold baking tray and coat the steak with ½ cup of chimichurri. Massage the sauce into the steak, cover with plastic film and allow for it to sit in the refrigerator for 1 hour. Take the meat of the refrigerator about 30 minutes before grilling to come up to temperature.
  2. Preheat a charcoal or gas grill to high heat (450 to 500-degrees F). Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill. This will create a non-stick grilling surface. Season both sides of the steaks with salt.
  3. Lay the steaks on the hot grill, and sear for 6 minutes, turning them every 30 seconds to ensure even cooking.
  4. Remove the steak to a wire rack to rest for 5 minutes. Return the steak to the grill and continue to cook for 4 more minutes, continuing to turn every 30 seconds. Don’t overcook; you want the steaks slightly charred on the outside and medium-rare inside. An instant-read thermometer inserted into the thickest part of the steak should read 130-degrees F. Remove to a wire rack, cover to keep warm, and let rest for 10 minutes to allow the juices to recirculate. This is very important, slice the steak thinly across the grain of the meat, this will help each slice be more tender. Fan the steak out on a serving platter, season with coarse and 6 turns of a peppermill.
  5. Serve with the remaining ½ cup of sauce on the side garnish with parsley and nasturtium leaves.