Steak with Chimichurri Sauce


Steak with Chimichurri Sauce

Chimichurri Sauce

§  ½ cup parsley stems, washed and rinsed.
§  ½ cup cilantro stems, washed and rinsed
§  ¼ cup green onion
§  ¼ cup coconut oil
§  ¼ cup balsamic vinegar
§  5 garlic cloves
§  1 teaspoon crushed red pepper
§  ½ teaspoon cumin
§  ½ teaspoon kosher salt

Steak marinade

§  1 pound flank steak
§  ¼ cup coconut oil
§  1 tablespoon fresh parsley
§  1 tablespoon fresh cilantro
§  ¼ teaspoon sage
§  ¼ teaspoon cumin
§  ¼teaspoon curry
§  ¼ teaspoon paprika
§  ¼ teaspoon basil
§  ¼ teaspoon chili powder
§  ¼ teaspoon coriander
§  3 cloves garlic, chopped
§  salt and pepper

To make Chimichurri Sauce:

Place all ingredients in a blender and process for a few minutes until it resembles pesto. Transfer sauce to a serving dish, cover with plastic wrap and refrigerate for 4 to 6 hours.

For the Steak:

Mix all the spices, garlic and oil together and then smear onto the steak. Let the steak marinate for 4 to 6 hours. Remove the steak and sauce from the fridge about 30 minutes prior to grilling.

Heat the grill to high heat and grill the steak for about 4 minutes on each side for medium rare. Remove from the grill, tent with aluminum foil and let rest for approximately 10 minutes.


Slice the steak into thin strips across the grain and serve with the Chimichurri Sauce.

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