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
We like to score the meat on both sides to allow the marinade to really penetrate
Try not to cut to deeply
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
Add the ingredients to a bowl
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
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
Place all of these ingredients into a food processor and give it a whirl
Taste and adjust the seasoning as needed
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
Take the meat out and let it rest on the counter for at least 15 minutes before grilling
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 few 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
Looking real good!
We served this with topped with our delicious Chimichurri!
Enjoy!!!
Simply Sundays! ~ Grilled Steak with Chimichurri
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
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