For the steak, you just want to keep things simple and let the sauce take center stage. You can use any kind of meat with this, so just go with what you have or what's on sale. Happy cooking! :)
(recipe from Kayln's Kitchen)
Chimichurri Sauce:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic (I used garlic puree from a jar)
3 T fresh lemon juice
2 tsp. red wine vinegar
1/2 tsp. cayenne pepper
1 tsp. ground cumin
1/2 cup olive oil
Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. Put cilantro, parsley, and garlic in food processor with steel blade, and pulse until herbs are finely chopped. Add lemon juice, red wine vinegar, cayenne pepper and cumin and pulse a few times to combine.
Remove mixture from food processor and place in bowl. (This is important..If you blend the sauce in the food processor after the oil was added it emulsifies the oil and gives a slightly cloudy look to the sauce.) Stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.
For the steak:
Take the steak out of the fridge about 30 minutes before cooking, rub with your fave steak rub and let it come to room temperature.
Then fire up your grill and cook to desired temperature (we like ours rare to med-rare)
Posts
1 comments:
A few weeks ago I was in NY and had an arepa with plaintains in them! Such a new thing to me! And i loved it. Never thought of doing it myself…you’ve given me a reason!
Recipes for steak
Post a Comment