Grilled Steak with Chimichurri
Grilled Steak with Chimichurri
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.
Ingredients
The Steak
- 1.5 pounds steak Flat iron, flank or your favorite
- 1 tsp olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
The Chimichurri
- 1 large bunch cilantro about 2 cups
- 1/2 large bunch parsley about 1 cup
- 1 large lime
- 1 large shallot or 1 small red onion
- 2 cloves garlic
- 2 tbsp fresh oregano or 2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/8 tsp red pepper flakes
Instructions
Prepare the steak
- 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
- Coarsely chop the 2 cups of cilantro and 1cup of parsley and add them to a blender or food processor
- Zest the lime using a Microplane or peeler
- Chop the large shallot (or small red onion) into small pieces
- Chop the 2 cloves of garlic into small pieces
- Chop the 2 tbsp of oregano into small pieces (if you are using fresh oregano - otherwise measure 2 tsp of dried oregano)
- Add the garlic, shallot, oregano, the 1/8 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper to the blender
- 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
- Taste and adjust the seasonings
Grill the steak
- 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
- 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
- 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
- Slice the steak and layer on the fabulous chimichurri
- 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
