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, chicken and fish

Although there are variations, traditionally the main staples are parsley, garlic, chili flakes, vinegar and olive oil

We are adding a little honey and cumin to ours and we are serving this with steak

We have a 2 pound london broil

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  We 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 grated garlic cloves, 2 tablespoons of paprika and 1  teaspoon each of kosher salt and ground black pepper

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Add the ingredients to a bowl

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Whisk until combined

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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

Let’s work on the Chimichurri so we can refrigerate it, which will help the flavors to meld

We 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

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Place all of these ingredients into a food processor and give it a whirl

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Taste and adjust the seasoning as needed

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I like to add in additional chopped fresh parsley for more body in the Chimichurri

Place in the refrigerator while you grill the meat to allow the flavors to meld

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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

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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 few degrees more as it rests)

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

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Once rested, slice the meat against the grain

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Looking real good!

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We served this with topped with our delicious Chimichurri!

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Enjoy!!!

Simply Sundays! ~ Grilled Steak with Chimichurri

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

Ingredients

2 pound london broil

For the marinade

1/2 cup olive oil

2 garlic cloves

2 tablespoons of paprika

1 teaspoons each of kosher salt and ground black pepper

For the Chimichurri

1 packed cup of fresh parsley (plus more)

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

Directions

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

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 adjust the seasoning as needed.  Add in another bunch of fresh chopped parsley for body.  Place in the refrigerator so the flavors meld

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

KitchenAid 3-Speed Hand Blender

Wilton 3 Piece Cookie Sheet Set

OXO Good Grips Balloon Whisk

© Simply Sundays 2018
All rights reserved

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