Grilled Steak with Chimichurri

Grilled Steak with Chimichurri
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Chimichurri is a zesty South American sauce usually paired with grilled meat. I combined parsley, cilantro, garlic and lime for this fabulous version. It is fantastic on your favorite steak, chicken or fish.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 15 minutes
Grilled Steak with Chimichurri
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chimichurri is a zesty South American sauce usually paired with grilled meat. I combined parsley, cilantro, garlic and lime for this fabulous version. It is fantastic on your favorite steak, chicken or fish.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
The Steak
The Chimichurri
Servings: people
Units:
Instructions
Prepare the steak
  1. Take the steak out of the refrigerator and let it come to room temperature - about 30 minutes. (I love a flat iron steak but a flank steak works wonderfully too) Brush the steak with olive oil and sprinkle with salt and pepper.
Make the chimichurri
  1. Coarsely chop the 2 cups of cilantro and 1cup of parsley and add them to a blender or food processor
  2. Zest the lime using a Microplane or peeler
  3. Chop the large shallot (or small red onion) into small pieces
  4. Chop the 2 cloves of garlic into small pieces
  5. Chop the 2 tbsp of oregano into small pieces (if you are using fresh oregano - otherwise measure 2 tsp of dried oregano)
  6. Add the garlic, shallot, oregano, the 1/8 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper to the blender
  7. Add the 1/4 cup red wine vinegar, the 1/2 cup olive oil and the juice of the lime to the blender and blend until smooth. You may have to scrape down the sides a couple of times to be sure all the ingredients are incorporated
  8. Taste and adjust the seasonings
Grill the steak
  1. I always use my handy, dandy meat thermometer when I'm grilling. I find it the best way to ensure the meat is done, but not over cooked
  2. Prepare the grill to medium-high heat. Place the steak on the grill and cook, turning once, until the steak is done to your liking 125 - 130 degrees for medium rare
  3. When the steak is done, take it off the grill and let it rest for 15-20 minutes to allow the juices to incorporate back into the meat
  4. Slice the steak and layer on the fabulous chimichurri
  5. Serve the extra chimichurri sauce on the side. We love this steak with a salad and a piece of great bread (gluten free for me!) on a beautiful summer night
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