Grilled Steak with Chimichurri Sauce
Grilled steak with chimichurri sauce is a one of kind recipe perfect for the summer season. Chimichurri is an Argentinian sauce made with uncooked fresh herbs. Such as, parsley,oregano and mint leafs. Therefore, it resembles a green glossy color, representing the beauty of each and every flavor.
So much to Love
Traditional chimichurri owns unique, profound and herbaceous tones. Moreover, pouring a generous portion of red wine vinegar tones down any strong garlic qualities present. In addition, a touch of lemon juice strengthens the acidic qualities for a perfectly balanced en result.
Beef steak
The herbal/oily mix poured in a stream over a grilled piece of skirt steak is pure perfection. In fact, own the process by choosing your favorite cut of beef. For example, below are some great options to choose from:
- Outside skirt steak
- Inside skirt steak
- Flank steak
- Flat iron
- Your choice of steak
Make Recipe Without a Molcajete
Personally, I love to make chimichurri sauce in a molcajete. For instance, the process of mashing down the ingredients with the pestle allows the oils to naturally release adding depth of flavor. In other words, a mortar and pestle makes everything tastes much better. In case, you don’t own a molcajete, here is another great way to make this sauce. (See recipe below)
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Grilled Steak with Chimichurri Sauce.
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No Molcajete Method- Chimichurri
Ingredients
- 1/2 tsp chili flakes
- 1 small shallot, finely chopped
- 5 garlic cloves, minced
- 1 tsp kosher salt
- 1/4 cup red wine vinegar
- 1/2 cup parsley, finely chopped
- 1 1/2 tbsp mint leaves, finely chopped
- 1 1/2 tbsp fresh oregano, finely chopped
- 1/2 cup avocado oil
- 1/2 tsp lemon juice
- Salt to taste
Instructions
- In a medium bowl, add the prepped ingredients—starting with chili flakes, garlic, shallots, salt, and vinegar.
- Let sit for 10 minutes, then stir in parsley, oregano, mint, oil, lemon juice, and salt to taste. Mix well and set aside until needed.
Cook Temperatures for Beef
- Rare 125ºF
- Medium rare 135ºF
- Medium 145ºF
- Medium well 150ºF
- Well done 160ºF
Creating a platter you will love
Creating a platter as an entree is such a great idea because it becomes the center of attention. In fact, it can be viewed as a beautiful center piece at the dining table. Certainly, the combination of skirt steak, chimichurri sauce, grilled veggies and arugula is one that fits wonderfully. In addition, you will crave it before you even taste it. Finally, my last tip is to make it with passion and a generous pinch of love.
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Grilled Steak with Chimichurri Sauce
Ingredients
Meat
- 1.5 lbs beef outside or inside skirt steak
- To taste oil
- To taste black pepper
- To taste salt
Veggies for Skewers
- 23 brussel sprouts
- 1 bell pepper
- 14 asparagus
- 2 vines of cherry tomatoes
- To taste drizzle oil
- To taste black pepper
- To taste kosher salt
Chimichurri Sauce
- 2 dried chiles de arbol
- 5 garlic cloves, peeled
- 1 tsp kosher salt
- 1 shallot, finely minced
- 1/4 cup red wine vinegar
- 1 cup flat-leaf parsley
- 2 tbsp mint leaves
- 2 tbsp fresh oregano
- 1/2 cup avocado oil
- 1/2 tsp lemon juice
- To taste salt, as needed
Salad
- 5 oz arugula
- 2 tbsp chimichurri sauce
Instructions
Veggies on skewers- Season with oil, black pepper and salt.
- Brussel sprouts – trim off the ends, remove damaged leaves, rinse and pat dry with paper towel. Season, toss and inset in the skewers.
- Bell pepper – remove the seeds and stem. Cut into large squares. Season, toss and insert in skewers.
- Asparagus – Trim off bottoms (tough part). Season, gently mix to combine and lay on a sheet-pan.
- Cherry tomatoes on the vine – Place on the sheet-pan and carefully season. (Do not toss)
Chimichurri sauce- Molcajete
- In a molcajete grind the chiles de arbol until completely broken down. Add the garlic and salt. Mash into a paste. Then mash the shallot until broken down. Now pour in the vinegar and mix to combine. Let it sit for approximately 10 minutes. Resume by mashing down the parsley, oregano and mint leafs until completely broken down into a paste. Stir in the oil and lemon juice. Add salt to taste if needed. Set aside for later use. (See above for 2nd method process)
Skirt steak- Season
- With the knife cut small inserts along the piece of meat. Do not cut all the way through (score only.)
- Season both sides with oil, salt and pepper.
Grill- Cook
- Preheat the grill to 450F degrees, make sure grates are clean.
- Sear both sides of the steaks and cook to your desired doness. For a medium finish, grill for about 2-3 minutes per side or until the inside reaches 145F degrees.
- Let the meat rest for 10 minutes, cut against the grain into strips.
- Grill the veggies to your desired texture.
Platter – Salad
- Dress the arugula with the 2 TBSP of the chimichurri sauce and toss. Lay in the center of a platter. Arrange the sliced meat over the bed of greens. Place the grilled veggies around the meat where they fit best. Spoon the chimichurri in a stream along the center of the meat and ENJOY!
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