Grilled Steak With Chimichurri Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Jewish Living Magazine, December, 2007. Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger. Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet. Ingredients:
3 lbs steak, london broil and rib eye work well |
1/2 cup red wine vinegar, plus |
3 tablespoons red wine vinegar |
1/2 cup extra virgin olive oil, plus |
3 tablespoons extra virgin olive oil |
4 cups flat-leaf italian parsley, stems removed, 1 bunch |
4 garlic cloves, peeled |
1 shallot, peeled and chopped |
1 tablespoon lemon juice |
1 teaspoon paprika, preferably smoked |
1 teaspoon kosher salt |
fresh ground black pepper, 5 grindings from a mill |
Directions:
1. With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
2. The cuts should be shallow, no more than 1/4 inch deep.
3. Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
4. To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
5. Heat grill or grill pan over medium-high heat until hot.
6. Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
7. Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
8. Drizzle with the chimichurri sauce on top and serve.
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