Steak Chimichurri.
This is my new favorite steak recipe for the summer. Actually, the first time we made it was in January! We had to relight the grill a few times, and it took three times as long as it should have to make, but it was delicious even then! I love it because it's quick, easy, (especially if you have a food processor, but even if you don't), and oh so tasty. I'm not a great fan of cilantro, but, even though its a major player in this dish, it doesn't bother me here. Serve with grilled tomatoes and grilled garlic bread for a complete meal.
;)
Steak Chimichurri from So Easy, by Ellie Krieger
Ingredients:
For the chimichurri sauce:
1/3 c. packed fresh cilantro
1/3 c. packed fresh Italian (flat leaf) parsley
3 T. olive oil
1 lg. clove garlic
1 T. red wine vinegar
1 T. water
1/4 t. crushed red pepper flakes
1/4 t. salt
To continue:
cooking spray (optional, only for indoor grills really)
1 1/4 lb. shoulder center steak (ranch steak) or top sirloin steak, about 1 1/4 in. thick
1/4 t. salt
1/4 t. fresh ground black pepper
1 recipe Grilled Garlic Bread (see below)
1 recipe Grilled Tomatoes (see below)
Directions:
Puree all the ingredients for the chimichurri sauce in the small bowl of a food processor until it reaches the consistency of a sauce. Transfer to a bowl. Chimichurri will keep in an airtight container in the refridgerator for up to 3 days.
To continue, spray a grill or grill pan with cooking spray and preheat over medium high heat. Season the steak with the salt and pepper. cook the steak, turning once, for 5 minutes per side for medium rare, or to your desired degree of doneness. (We always do medium, which takes just a minute or two more.) Allow the steak to sitfor 5 minutes before slicing thinly.
Serve the steak with the chimichurri sauce, grilled garlic bread, and grilled tomatoes.
Grilled Garlic Bread
Ingredients:
4 large slices crusty whole grain country bread
1 T. olive oil
1/4 t. salt
-
1 clove garlic, cut in half
-or-
1 t. garlic bread or garlic salt seasoning (if using garlic salt, omit regular salt)
-
cheese (opt.)
Directions:
Preheat grill or grill pan over medium high heat. Brush both sides of each slice of bread with oil. Grill until toasted and grill marks are formed, 2 to 3 minutes per side.
Rub both sides of the toasted bread vigorously with the garlic. Sprinkle with salt and serve. (I find this to be to strong for me, with raw garlic. Instead of rubbing the garlic clove on, we simply sprinkle garlic bread seasoning and sometimes cheese on top and serve.)
Grilled Tomatoes
Ingredients:
4 large ripe but firm tomatoes (We use romas, since they're meatier, but use your favorite type of tomato)
1 T. olive oil
1/4 t. salt
Directions:
Cut the tomatoes in half crosswise and squeeze them gently to remove the seeds. Brush the cut side of each tomato with olive oil and season with salt. Preheat a grill or grill pan over medium high heat. Place the tomatoes into the pan cut side down and grill until warm, softened, and browned on the cut side, but still retaining their shape, about 10 minutes.
*Note: I'm not fond of tomatoes. I admit it. I don't like their seeds or their juice, which is why I cook almost exclusively with romas, which have less of both, and more meat. Despite this dislike, I do very much enjoy these grilled tomatoes. They turn out delicious, trust me. Enjoy!
4 Comments
Reader Comments (4)
Wow, Karen... this meal looks absolutely delicious! I must try it!!
have you tried roasted garlic on grilled bread. the garlic is much less intense, more sweet & nutty. Can't wait to try this sauce soon. :o)
Great recipe! I am glad I found your fantastic blog. The combo of both parsley and cilantro is a nice twist. :)
soo simple but it has a very gorgeous taste too..