Beef

Grilled Steak with Chimichurri

No, Chimichurri isn’t some mythological creature that no ones seems to be able to photograph

In fact, it’s a tasty sauce with Argentinian origins that happens to go great with grilled meat

Let’s make the Chimichurri first so you can refrigerate it, which will help the flavors to meld

You will need 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes

Place all of these ingredients into a food processor and give it a whirl.  Taste and reseason as needed

Next we can work on our meat

I have a 2 pound london broil.  I like to score the meat on both sides to allow the marinade to really penetrate

Try not to cut to deeply

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Now for a little marinade

You will need 1/2 cup of olive oil, 2 garlic cloves, 2 tablespoons of paprika and 1 1/2 teaspoons each of kosher salt and ground black pepper

Grate your garlic and add into a bowl with the rest of your ingredients

Whisk until combined

Place the meat in a resealable baggie, pour in the marinade

Force all the air out of the bag, seal and rub the meat around to evenly coat

Refrigerate for an hour, or overnight

Take the meat out and let it rest on the counter for at least 15 minutes before grilling

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I’m grilling this at around 350 F over direct heat

Place the meat on the grill at an angle and cook for 5 minutes, turn (not flip) and cook another 4 minutes

Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a couple degrees more as it rests)

Remove from the heat and let rest at least 10 minutes before slicing

Once rested, slice the meat against the grain

We served this with Chimichurri and Chili-Lime Corn on the Cob on this Lodge Cast-Iron Pan!

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Enjoy!!!

Simply Sundays! ~ Grilled Steak with Chimichurri

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

2 pound london broil

For the Chimichurri

1 packed cup of fresh parsley

2 garlic cloves

1/2 cup of olive oil

1/3 cup of apple cider vinegar

1 tablespoon of honey (more as needed)

1 teaspoon each of kosher salt and ground black pepper

1/2 teaspoon each of cumin and crushed red pepper flakes

For the marinade

1/2 cup olive oil

2 garlic cloves

2 tablespoons of paprika

1 1/2 teaspoons each of kosher salt and ground black pepper

Directions

For the Chimichurri

Place 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes into a food processor and blend.  Taste and reseason as needed.  Place in the refrigerator so the flavors meld

For the marinade

In a bowl, whisk 1/2 cup of olive oil, 2 garlic cloves (grated), 2 tablespoons of paprika and 1 1/2 teaspoons each of kosher salt and ground black pepper

Score the london broil on both sides.  Place into a resealable baggie.  Pour in the marinade, squeeze the air out and seal.  Rub the meat around to coat evenly.  Marinate for at least an hour or overnight

Take the meat out and let it rest on the counter for at least 15 minutes before grilling. Grill this over indirect heat at around 350 F.  Place the meat on the grill at an angle and cook for 5 minutes, turn (not flip) and cook another 4 minutes.  Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a couple degrees more as it rests)

Remove from the heat and let rest at least 10 minutes before slicing.  Once rested, slice the meat against the grain

Tools used to make this recipe

Simply Bamboo Cutting Board

ZYLISS Quik Blend Whisk

Lodge Cast Iron Round Griddle

Wilton Recipe Right 3 Piece Cookie Pan Set

© Simply Sundays 2016
All rights reserved

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