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.

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just un...
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...
Read more