Chimichurri Steaks
Posted in /Cooking/Entrees/Red_Meat on Tuesday, June 15, 2021
This is the main reason I grow fresh herbs. OMG this recipe makes my mouth water just thinking about it.
Yield 2-3 steaks
Ingredients
1 shallot, finely chopped
1 jalapeno, finely chopped
3 - 4 garlic cloves, thinly sliced or finely chopped
1/2 cup red wine vinegar
1 tsp. kosher salt, plus more
1/2 cup finely chopped cilantro
1/4 cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
3/4 cup extra-virgin olive oil
2-3 steaks
Directions
- Combine shallot, chili, garlic, vinegar, and salt in a medium bowl.
- Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
- Transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as sauce.
- Place meat on a meat cutting board and stab repeatedly with fork for a mechanical tenderizing. Then place in a sealable container and toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
- If you like your steak well done, preheat oven to 400F and place cast iron pan inside the oven at the same time.
- Remove meat from marinade & pat dry. Dispose of marinate the steak was sitting in. This could contain dangerous pathogens.
- Preheat the indoor grill to medium high
- Sear each side of the steak for 3-4 minutes then check for doneness using the hand test (picture below) or with a quick read thermometer.
- If the steak is not done to your liking put it in the preheated cast iron frying pan in the oven until the meat reaches the desired doneness.
- Puree reserved chimichurri marinade and poor over grilled meat.
Temperature doneness:
- 56C for rare
- 63C for medium rare
- 71C for medium
- 76C for well done
Inspired by: Bon Appetit
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