Grilled Steak with Chimichurri Sauce

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Steak –  there are about a million ways to prepare it, cook it, and serve it. This is merely one, but in my humble opinion it is seriously one of the best. You can honestly put this sauce on anything, and it would make it taste delicious. Really, just throw on some chimichurri sauce and you’ve got a winner.

I decided to use NY strip steak this time because, well, the only reason I have is because it was on sale but obviously you can use whatever cut of beef you prefer or find on sale. These steaks were extremely tender and juicy, and were completely devoured at dinner by my carnivorous family.

Lets get started!

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First I gave some love to these beautiful steaks. I kept is super simple, which is how I always do when I grill. Olive oil, salt, and pepper is all that goes on. If you have a great cut of meat, you’ll find it doesn’t need any extra seasonings or fancy add ons. What can I say? I’m a steak purist.

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Next, to the grill. This part is pretty simple too, but can be easy to flub. Once you lay down to steaks on a screaming hot grill, and I mean seriously as hot as hot can be, leave it alone. Don’t touch it again until you’re ready to flip it. It’s important for the grill to be as hot a Hades because you want a good sear, and with a good sear comes good moisture, flavor, and just all around goodness.

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And, like I mentioned, only flip it once. For these steaks, at about a 1 inch thick, it takes about 3 1/2 to 4 minutes on either side. A good trick for testing the doneness of a steak use your fingers. Press the tip of your thumb and your pinky finger together, the fleshy part beneath your will be pretty tough, which feels similar to a well done steak. Move to the ring finger and thumb, and you have medium. Next the middle finger and thumb shows you medium rare, and thumb to index finger gives a good example of rare.

Now, here is something I do that is just bad. Avert your eyes if you’re counting calories. Look away if you are a non-butter user.

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Thats right, its butter time. I am a true believer that a steak just isn’t finished until the top is coated in melted butter. Try it. It will change your life. Well, probably not, but it will most likely change the way you cook steak forever. I put a big pad of butter on top of each steak right as they were coming to the end of their flame bath. Yum.

Next up was the chimichurri sauce while the steaks were off the grill and safely resting inside. It was extremely simple and easy to throw together. Basically, in a blender, you just toss a big bunch of parsley, a handful of cilantro, a handful of chives, a fresno chili, a garlic  clove, the juice from a half a lemon, a tbsp. of balsamic vinegar, salt, and pepper. Stream in some olive oil while its all whirring together, and there you have it. No cooking involved. I sometimes tear off a nice chunk of baguette and dip it into this chimichurri sauce when I can’t control myself. Oops.

Seriously, this steak is almost too delicious to be so simple. The bright, fresh, and slightly spicy taste of the chimichurri sauce cuts the buttery and rich flavor of the steak, giving you such a well rounded bite that you won’t be missing anything.

Give it a try, you won’t be disappointed!

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Grilled Steak with Chimichurri Sauce 

Prep time: 5 Minutes   Cook time: 15 Minutes

Yield: 4 servings

Ingredients:

4  1-inch ny strip steaks

4 tbsp. olive oil

salt and pepper to taste

4 tbsp. Butter
 Chimichurri Sauce:

1 large bunch parsley

1/4 cup cilantro

1/4 cup chives

1 clove garlic

1 fresno chili

juice of half a lemon

1 tbsp. balsamic vinegar

1/2 cup olive oil

salt and pepper to taste
Directions:

First, season steaks with olive oil, salt and pepper. Heat the grill and sear steaks on high heat for about 4 minutes on each side for medium doneness. Once the steaks are done, top each with a butter and let rest for 5-10 minutes. While the steaks are resting, prepare the chimichurri sauce. In a blender or food processor, combine the parsley, cilantro, chives, garlic, chili, lemon juice, balsamic vinegar, and salt and pepper. Slowly stream in the olive oil until well blended. If the sauce looks dry, and a tbsp of more olive oil at a time until it loosens. Thinly slice the steak and serve with chimichurri sauce poured over, or on the side to dip. Enjoy!

 

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