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You are here: Home / Recipes / Dinner / Sizzling Steak with Chimichurri Sauce Recipe

Sizzling Steak with Chimichurri Sauce Recipe

October 12, 2016 by Helen Tzouganatos 1 Comment

steak-with-chimichurri-sauce-recipe-1 steak-with-chimichurri-sauce-recipe-2

Chimichurri is my all-time favourite steak sauce. I love the punchy combination of fresh herbs and red wine vinegar. For a more intense flavour I firstly marinate the meat in chimichurri and then serve it as an accompaniment when the steaks are ready.  Chimichurri is a ‘clean’ sauce because it is gluten, dairy and sugar free and packed with antioxidants from vibrant greens and garlic. The chilli is optional, I tend to leave it out for the kids but if you love heat then fire up!

My tips for a perfect steak are-

  1. Bring steak to room temperature before grilling to ensure even cooking.
  2. Ensure your grill pan is hot to seal the surface and form a crispy crust.
  3. Rest the steak after cooking to relax the muscle fibres and allow the juices to run back into the meat.
  4. Slice against the grain to shorten the muscle fibres and make the steak easier to chew.

Get these basics correct and you will have a tender juicy steak every time.

Print
Sizzling Steak with Chimichurri Sauce
Serves: Serves 4.
 
Ingredients
  • 3 garlic cloves
  • 2 teaspoons sea salt flakes
  • 1 teaspoon cumin
  • pinch of cracked pepper
  • 180mL (3/4 cup) extra virgin olive oil
  • 80ml (1/3 cup) red wine vinegar
  • handful of flat leaf parsley, finely chopped
  • handful of coriander, finely chopped
  • optional: small red chilli, deseeded and finely chopped
  • 4 x 200g steaks of your choice (such as scotch fillet, sirloin or eye fillet)
  • Sea salt flakes
Instructions
  1. To make the chimichurri pound garlic, salt, cumin and pepper in a mortar and pestle. Stir through the remaining ingredients and adjust seasoning as required with more salt or more vinegar for acidity.
  2. Marinate the steaks in one third of the sauce for 30 minutes or overnight.
  3. Bring the steaks to room temperature and season with some extra salt. Heat a cast iron frypan over high heat. Cook the steaks for 3 minutes on each side for medium rare or 4 minutes for medium.
  4. Remove steaks from the pan and rest on a wire rack for half the cooking time.
  5. Serve with remaining chimichurri sauce.
3.5.3251

 

Filed Under: Dinner, Recipes Tagged With: beef, chimichurri, dinner, gluten free, gluten free food blog, gluten free food blogger, gluten free recipes, herb, low carb, paleo, recipe, steak, sydney food blog, sydney food blogger, thermomix

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  1. 9 Healthy High Protein Dinners Under 550 Calories! – EHS Chatswood says:
    October 13, 2016 at 2:18 pm

    […] 4. Sizzling New York Steak With Chimichurri Sauce […]

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