Dish Deconstructed: Chimichurri Steak

Categories: Homebrew
chimichurristeak.jpg
John Linn
Some steak sauces claim they're "how steak is done." But in my opinion, no steak sauce is better than chimichurri. With fresh herbs, garlic, and citrus, nothing brightens up the bold, earthy flavors of a steak quite like it. Not to mention it's totally easy to make.

Chimichurri Sauce
1 bunch of parsley
3 cloves of garlic
1/4 cup olive oil
Juice of one lemon and one lime
1 tsp. red pepper flakes
Salt and pepper to taste

Combine above ingredients in a food processor and pulse until smooth. Sometimes, I like to make chimichurri with cumin and dried oregano as well. The sauce can be refrigerated for up to three or four days and actually intensifies in flavor the longer you wait before serving it. I like chimichurri on top of almost any steak, but it's particularly great with skirt steak and sirloin. You can also use the sauce as a marinade for the meat.

Sirloin Steak

Sirloin works great with chimichurri because of its strong, beefy flavor and smooth texture. To prepare whole sirloin steaks, look for a one-inch-thick sirloin "steak" with several muscle groups. Cut each muscle group into an individual steak, trimming excess fat away in the process. Marinate the steaks in chimichurri or a mixture of Worchestershire, garlic, olive oil, salt, and pepper for two to three hours. Cook over a hot grill or a searing hot grill pan, three to four minutes on each side or until the meat is medium rare. To finish, top with extra chimichurri.
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