Savory Summer

The summer is in full swing. My tiny Kitchen garden is coming to life, the wren babies I’ve been watching from my kitchen window have flown the nest and the Fourth of July is right around the corner.

Bill and I are looking forward to hosting some friends for a barbeque this holiday weekend. I love the tastes and sounds of a summer party: Great food, like this Grilled Steak with Chimichurri, a nice glass of wine or sparkling water, something sweet for dessert and all that great laughter.

Chimichurri is one of my favorite summer sauces. It’s a zesty, bright concoction from South America typically paired with grilled meat. I’ve created this one with parsley, cilantro, garlic, lime and red wine vinegar. It is perfect with the Grilled Steak, and also goes wonderfully with grilled chicken, fish or even vegetables. You’ll be glad to have a batch in your refrigerator.

I wish you a happy and healthy Fourth of July; so many wonderful things to celebrate this year.

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.

Servings people

Prep Time 15

Cook Time 15

Total Time 45

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