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Wickedly Good Steak Chimichurri

March 17, 2013

Grilled Steak, Barbecue Steak, BBQ Steak

Along with blogging about delicious food, recipes giveaways and the like, I also work full time. We recently had a catered lunch at the office and the meal served was Steak Chimichurri. Steak Chimichurri is an Argentinian dish seasoned, grilled and served with a delectable sauce. The lunch was incredible! I loved the combination of flavors and the sauce she served.  I thought, “Can I do this just as good?”


Ever since, I’ve been on a quest for recipes so I can make it at home.  There are so many to be found, however I struck gold with this recipe from The Galley Gourmet. It’s not too complicated and the results are incredible!!

Serves 6
Ingredients:

Spice Rub
1 Tablespoon brown sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons coarse kosher salt
½  teaspoon ground black pepper
Chimichurri sauce
1/2 cup olive oil
3 Tablespoons red wine vinegar
3 Tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled and quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
Beef
1 ½ lbs. flank steak
2 Tablespoons olive oil

Directions:

For Spice Rub
Combine all ingredients in a small bowl (Can be made 2 days ahead; store airtight at room temperature).
For Chimichurri Sauce
Combine first 8 ingredients in a blender; blend until almost smooth. Add 1/4 of parsley and 1/4 of cilantro; blend until incorporated. Add remaining herbs in three more additions, pureeing until almost smooth after each addition (Can be made 3 hours ahead).
For Flank Steak
Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat.

Pat steak dry with paper towels; brush with oil.  Sprinkle both sides of the steak with the spice rub using all of mixture (coating will be thick).

Place steak on grill; sear 4-6 minutes on each side for medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice steak against the grain and at a slight diagonal so that the slices are wide. Serve with Chimichurri sauce.  Enjoy!

This simple grilled steak was flavorful and melt-in-your-mouth tender. It took everything Hubby and I had not to finish off the entire flank steak it was THAT good!  I had it with the corn muffin stuffin’ I made with leftover corn muffins. It paired up very well. The food, a good glass of Cabernet and our night was perfect!

For complete nutrition information, click the magic button 

Post Views: 966
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Filed Under: Beef 12 Comments

Comments

  1. Lily Anne says

    March 27, 2013 at 5:42 am

    Hello! I just found you through Kathe With An E. Looking through your recipes I found this recipe for the Chimichurris. I don’t have a grill and was wondering if I can cook this ina cast iron skillet or in the oven. Would that work and how would I time it? Thank you so much! My email is wvpamb (at) gmail (dot) com.

    Reply
    • Lori Hart says

      March 31, 2013 at 11:06 pm

      I’m not sure. I would sear it on the cast iron and maybe cut the cooking time down by about half. I think it would vary based on how high the heat is. I think it would also depend on how rare you would want it.

      Reply
  2. Danni Baird @ Silo Hill Farm says

    March 27, 2013 at 11:39 am

    That looks so fabulous! One of our local restaurants serves this and I’ve always wanted to try making it! Thanks for sharing the recipes!

    Reply
    • Lori Hart says

      March 31, 2013 at 11:06 pm

      You are so welcome

      Reply
  3. Chandra Sirois says

    March 27, 2013 at 7:51 pm

    This looks wonderful! Thanks for sharing at Show Me Your Plaid Monday’s!

    Reply
    • Lori Hart says

      March 31, 2013 at 11:06 pm

      You are welcome!

      Reply
  4. [email protected] A Blast says

    March 29, 2013 at 6:24 pm

    Chimichurri has been on my list to make for a while now – reading through your recipe, and see it is not that difficult, might just put me in gear to whip up a batch! I also like the rub recipe you have here 😉 Thank you for sharing another great recipe at our ALL MY BLOGGY FRIENDS party !

    Reply
    • Lori Hart says

      March 31, 2013 at 11:07 pm

      Let me know what you think about it.

      Reply
  5. Anne @ Domesblissity says

    April 3, 2013 at 12:06 pm

    Hi Lori. I love the flavours of chimchurri and can’t wait to try this recipe. Thank you so very much for linking up at Thriving on Thursdays last week. I’m featuring this recipe at tomorrow’s party. Hope to see what you’ve been cooking up again.

    Anne xx

    Reply
  6. Denyse @ Glitter, Glue & Paint says

    September 23, 2013 at 9:59 pm

    I have never heard of Chimichurri sauce. Hmmm might have to check into it. Thanks for sharing at Throwback Thursday.

    xoxo
    Denyse
    Denyse @ Glitter, Glue & Paint recently posted…Fall Round-up #3My Profile

    Reply

Trackbacks

  1. Summer BBQ Ideas | Making of a Mom says:
    July 17, 2014 at 10:10 am

    […] Wickedly Good Steak Chimichurri ~Lori’s Culinary Creations […]

    Reply
  2. Thriving on Thursdays - Linky Party # 61 - Domesblissity says:
    December 17, 2015 at 3:45 am

    […] by Cooker and A Looker     Zucchini Lasagna by My Turn (For Us)     Steak Chimichurri by Lori’s Culinary Creations   NON FOOD      Embroidered Pennants by Queen B – Creative Me […]

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Lori's Culinary Creations

Welcome to Lori’s Culinary Creations!! I'm here to share delicious adventurous recipes for empty nesters and busy working adults. You will love these recipes; some easy and some that will really challenge your skills. I will show you tips and tricks for easier cooking and have put together a “must have” page for essential kitchen gadgets and appliances. Let's get cooking!!

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