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Grilled Steak Chimichurri

 

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Grilled Steak Chimichurri
 

 

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Recipe

Grilled Steak Chimichurri

Argentineans know steak, and when they decide that marinating and smothering their steak in a bright green garlicky sauce is a good idea, you know it must be true. Fresh herbs such as basil, parsley and oregano, which you can pluck straight from your garden, add a fresh touch while lots of garlic adds the bite. A soft tortilla makes a great vehicle for wrapping up the sliced steak in a neat package.

Times

  • Cook Time : 30 min
  • Ready Time : 30 min

Servings

4 Servings

Ingredients

  • 1 cup freshly chopped flat-leaf parsley leaves (cilantro can be substituted)
  • 12 basil leaves, finely chopped
  • 1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
  • 4 large garlic cloves, finely chopped (about 2 tablespoons)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine, sherry or champagne vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • juice of 1 lemon
  • pinch of crushed red pepper flakes
  • pinch of cumin
  • 1 (11/2-2 pound) flat-iron or hanger steak, butterflied open

Directions

Combine the marinade ingredients in the bowl of a food processor fitted with the metal blade, and process until the greens are chopped and the ingredients are well combined. Place the steaks with the marinade in a large resealable bag, seal and refrigerate for 2 to 3 hours.

Light the grill, or preheat your broiler or stovetop grill pan. Let the steaks come to room temp and dry them off. When searing hot, quickly grill the steaks, about 5 to 7 minutes per side.  Let the meat rest, covered loosely with foil before slicing.

Courtesy of The Kosher Carnivore, June Hersh, St. Martin’s Press, September, 2011

About June Hersh

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June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!

 

comments

 

2 Responses to Grilled Steak Chimichurri

  1. Chimichurri is actually good on almost everything. i love to serve it over seared halibut fillets

  2. It’s especially good this time of year where you can pick fresh herbs from your garden. I made it this weekend and I agree, we used it on everything from chicken tenders to grilled salmon.

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