Now that you’ve overcome your fear of fats, it’s time to enjoy a well-earned piece of victory. Take a slice of perfectly cooked organic, free range, grass-fed beef and drizzle it with a roasted tomatillo and apple chimichurri. Top with whatever you like (or nothing else at all!). Here, an appetizer version sits upon an ancient grains flatbread, garden fresh vegetables, pickled lotus root, red onion, and a few blue cheese crumbles
Preheat the oven to 350 degrees F. In a baking dish, drizzle the tomatillos with olive oil and season with salt and pepper. Cook until soft and just starting to split; about 20—25 minutes. Allow to cool.
For the poblano, char under the broiler or over a gas burner. Place in a plastic bag and allow the skin to become loose. Peel the charred skin off. It’s OK for some small pieces to remain: they will add flavor.
Finely chop the items or use a food processor for all except the apple. If using a food processor, place the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, tomatillos, and poblano and serrano chiles into a bowl. Pulse until well blended but do not puree. Season the mixture with the black pepper and salt. Add the bay leaf and the finely chopped apple. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight. Remove the bay leaf prior to serving. The sauce will keep in the refrigerator container for several days.