Sunday, March 17, 2013

Wickedly Good Steak Chimichurri


Grilled Steak, Barbecue Steak, BBQ Steak 
Along with blogging about delicious food, recipes giveaways and the like, I also work full time. We recently had a catered lunch at the office and the meal served was Steak Chimichurri. Steak Chimichurri is an Argentinian dish seasoned, grilled and served with a delectable sauce. The lunch was incredible! I loved the combination of flavors and the sauce she served.

Ever since, I've been on a quest for recipes so I can make it at home.  There are so many to be found, however I struck gold with this recipe from The Galley Gourmet. It's not too complicated and the results are incredible!!

Serves 6
Ingredients:

Spice Rub 
1 Tablespoon brown sugar 
½ teaspoon ground cumin
½ teaspoon ground coriander 
2 teaspoons coarse kosher salt 
½  teaspoon ground black pepper 
Chimichurri sauce 
1/2 cup olive oil 
3 Tablespoons red wine vinegar 
3 Tablespoons fresh lemon juice 
3 garlic cloves, peeled 
2 medium shallots, peeled and quartered 
1 teaspoon fine sea salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon dried crushed red pepper 
3 cups (packed) stemmed fresh parsley 
2 cups (packed) stemmed fresh cilantro 
Beef 
1 ½ lbs. flank steak 
2 Tablespoons olive oil 
Directions:
For Spice Rub
Combine all ingredients in a small bowl (Can be made 2 days ahead; store airtight at room temperature).
For Chimichurri Sauce
Combine first 8 ingredients in a blender; blend until almost smooth. Add 1/4 of parsley and 1/4 of cilantro; blend until incorporated. Add remaining herbs in three more additions, pureeing until almost smooth after each addition (Can be made 3 hours ahead).
For Flank Steak
Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat. 
Pat steak dry with paper towels; brush with oil.  Sprinkle both sides of the steak with the spice rub using all of mixture (coating will be thick).
Place steak on grill; sear 4-6 minutes on each side for medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice steak against the grain and at a slight diagonal so that the slices are wide. Serve with Chimichurri sauce.  Enjoy!
This simple grilled steak was flavorful and melt-in-your-mouth tender. It took everything Hubby and I had not to finish off the entire flank steak it was THAT good!  I had it with the corn muffin stuffin' I made with leftover corn muffins. It paired up very well. The food, a good glass of Cabernet and our night was perfect!

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