Introduction
Grilled steak with chimichurri sauce is a quintessential dish that combines the rich, savory flavors of grilled meat with the vibrant, herbaceous notes of Argentinean chimichurri. This meal offers a delightful balance of textures and tastes, making it a favorite among steak enthusiasts worldwide.
The History
Chimichurri, originating from Argentina and Uruguay, has a rich history steeped in the culinary traditions of South America. It was traditionally used as a marinade or condiment for grilled meats by gauchos, who needed a simple yet flavorful way to enhance their meals while on long cattle drives. Over time, this versatile sauce has become a staple in many cuisines around the world.
Ingredients Breakdown
For the Steak:
- 1-2 lbs of your preferred cut of steak (such as ribeye, sirloin, or flank)
- Salt and freshly ground black pepper
- Olive oil for brushing
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 small red chili, finely chopped (optional)
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Step-by-Step Recipe
- Prepare the Chimichurri Sauce: In a mixing bowl, combine the parsley, cilantro, red wine vinegar, olive oil, minced garlic, red chili (if using), lemon juice, oregano, salt, and pepper. Mix thoroughly and let the sauce sit for at least 30 minutes to allow the flavors to meld together.
- Season the Steak: Pat the steak dry with paper towels to remove excess moisture. Generously season both sides with salt and pepper. Let the steak rest at room temperature for about 20-30 minutes before grilling.
- Grill the Steak: Preheat your grill to high heat. Brush the grates with olive oil to prevent sticking. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. Use a meat thermometer to ensure accuracy (130°F for medium-rare).
- Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring tenderness.
- Serve: Slice the steak against the grain into thin strips. Drizzle generously with the chimichurri sauce and serve immediately.
Tips
- Letting the steak rest at room temperature ensures even cooking.
- Always slice the steak against the grain to maximize tenderness.
- If you prefer a thicker chimichurri sauce, adjust the amount of olive oil accordingly.
- Experiment with different herbs like basil or thyme for unique variations.
Variations and Customizations
Spicy Chimichurri: Add more red chili or a pinch of cayenne pepper for an extra kick.
Garlic Lover’s Version: Increase the number of garlic cloves for a stronger flavor.
Dairy Twist: Stir in some crumbled feta or goat cheese for a creamy element.
Vegetarian Option: Substitute the steak with grilled portobello mushrooms or eggplant slices and serve with chimichurri.
Health Considerations and Nutritional Value
This dish provides a good source of protein from the steak, along with healthy fats from the olive oil in the chimichurri. The abundance of fresh herbs and spices contributes essential vitamins and antioxidants. However, portion control is key, as excessive consumption of red meat may have potential health risks. For a lighter option, consider using leaner cuts of beef or opting for a plant-based alternative.
Ingredients
- Steak: 1-2 lbs
- Parsley: 1 cup
- Cilantro: 1/2 cup
- Red Wine Vinegar: 1/4 cup
- Olive Oil: 1/4 cup
- Garlic: 3 cloves
- Red Chili: 1 small (optional)
- Lemon Juice: 1 lemon
- Oregano: 1 tsp
- Salt & Pepper: To taste
Directions
- Mix all chimichurri ingredients and let them sit for 30 minutes.
- Season the steak and let it rest at room temperature.
- Grill the steak to your desired doneness.
- Let the steak rest before slicing and serving with chimichurri.
FAQ
- Can I make chimichurri ahead of time?
- Yes, chimichurri can be prepared up to a day in advance and stored in the refrigerator. Allow it to come to room temperature before serving.
- What type of steak works best?
- Popular choices include ribeye, sirloin, flank, or skirt steak, depending on your preference for marbling and texture.
- How long should I marinate the steak in chimichurri?
- While chimichurri is typically used as a finishing sauce, you can marinate the steak for up to 2 hours if desired. Be cautious not to over-marinate, as the acid can toughen the meat.
Summary
Grilled steak with chimichurri sauce is a delicious fusion of bold flavors and tender meat, perfect for any occasion. With its easy preparation and customizable options, this dish is sure to impress!
