Wednesday, March 16, 2011

Grilled Steak with Chimichurri

My husband comes home from work today and sees the little charcoal grill all ablaze while the steaks are sitting on a plate on the table outside.  I go on to explain that I drenched those coals with lighter-fluid like I drench my ice cream with hot fudge.  I think the wind put on a damper on the whole charcoal situation, and the coals didn't get as white as they should have.  I cooked the steaks for about ten minutes, and the coals didn't seem too hot.  I took the steaks off, drenched it with lighter fluid, and lit them up again.  I'm lucky that I didn't ignite.  Nevertheless, I put the steaks back on for about five minutes, and they were done perfectly for my taste, despite my ignorance for the correct way to wait for coals to be all white before putting the food on.  I'm surprised my husband doesn't lock the grills up in a cage when he goes to work.  "What... I can spray more lighter fluid on the flaming charcoals!  It'll be fine!" 

On a side note, my brother-in-law and father-in-law both spent a couple of years in South America.  They have talked about how amazing the food is down there.  All kinds of tasty beef and other meats cooked to perfection.  I went to the library recently and checked out "Here in America's Test Kitchen" from 2002.  I found this recipe in there, and it mentioned that it was an Argentinian-style sauce to serve with steak. I wanted to try it.  If you like fresh parsley, garlic, onion, and olive oil- try this tasty sauce!  It just gives an extra umph to the steak.  I love beef.  I love it even more when it is grilled and topped with something delicious.  Just brush up on your grilling skills before you light yourself on fire.  I think my eye lashes might need a couple extra coats of mascara for a couple weeks.  :)

Generally, I would do a ton of photos to go through the process of cooking, but this recipe is pretty self-explanatory. 
Grilled Steak with Chimichurri
source for Chimichurri: Here in America's Test Kitchen 2002

top sirloin steaks, at room temperature
BBQ rub

1 c fresh parsley leaves
5 cloves garlic, minced
1/2 c olive oil
1/4 c red wine vinegar
2 T water
1/4 c finely minced red onion
1 t salt
1/4 t red pepper flakes

Cover both sides of the steak with your favorite rub.  You can purchase one or google one.  There are tons of delicious rubs out there!

Grill the steaks for about 6-8 minutes per side. 

While they are cooking, preapre the chimichurri.  Finely chop the parsley and garlic.  You can put it in a food processor if you'd like.  Add the olive oil, red wine vinegar, water, onion, salt, and red pepper flakes. 

Top the steaks with the sauce.


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