Strip Steak with Chimichurri
Chimichurri is a fresh and slightly spicy sauce that can be used as a garnish over meat, eggs, or fish, as well as a delicious marinade. We enjoy chimichurri drizzled over our steaks or cooked over a fish of our choice.
15 minutes
12 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 674 |
| Fat: | 58 g |
| Carbohydrates: | 1 g |
| Protein: | 37 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 cup 1 cup 1 cup Parsley, Flat Leaf, packed, flat-leaf parsley
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 tsp 1 tsp 1 tsp Salt
- 1/2 cup 1/2 cup 1/2 cup Olive Oil, Extra Virgin
- 1/4 tsp 1/4 tsp 1/4 tsp Red Pepper Flakes
- 4 cloves 4 cloves 4 cloves Garlic, chopped
- 28 oz 28 oz 28 oz Strip Steak, four 7 oz. steaks
- 2 whole 2 whole 2 whole Lemon, juice
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Thoroughly rinse parsley, and removed leaves from stems.
- Chop garlic cloves and set aside.
- Slice lemons and discard seeds.
- In a food processor, blend parsley, olive oil, lemon juice, and garlic.
- Pour into a small mixing bowl and add salt, pepper, and red pepper flakes.
- Preheat grill to high heat.
- Lightly season steaks with sea salt on both sides.
- Grill steaks for approximately 6 minutes per side, flipping once.
- Drizzle chimichurri over steaks and serve.
Notes
Chimichurri makes a great marinade for fish, chicken, or steak. We have enjoyed chimichurri both ways, and we highly recommend giving a few options a shot. One batch makes more than enough to try it out with a few recipes!
Add a Note
My Notes:
About This Recipe
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I just finished eating this… and the sauce is SOOOOOOO good, I am really glad it makes enough for leftovers because I want to marinate everything with it! Could make a good salad dressing too!
I’m a “non-cook” and I’m working on teaching myself to cook and this will definitely be a part of the “success” recipes, which right now are few and far between!
Also I didn’t want to fire the grill up so I cooked my steak on the stove top with the directions from this site.
http://www.saveur.com/article/Techniques/how-to-cook-steak