GRILLED STEAK WITH CHIMICHURRI SAUCE RECIPES

Steps:

• Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
• Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
• Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.

Steps:

• 1) Combine step 2 ingredients in a food processor, or if you don’t have a food processor chop garlic separately and whisk together with the other ingredients. Feel free to throw in some extra herbs from your garden.
• 2) Place meat in glass dish or plastic bag and cover with half the marinade (save the remainder for the vegetable kabobs). Refrigerate for at least 2 hours.
• 3) While the steak marinates, prepare the chimichurri sauce by combining all ingredients in step 3 in a food processor or whisk by hand.
• 4) After the steaks have sufficiently marinated it’s time to grill. Depending on the thickness of the cut, grill steaks for 2-3 minutes per side for medium-rare. Cook a few minutes longer for medium or medium-well keeping in mind that you don’t want to overcook grass-fed meat, be careful to not char the meat.
• 5) When meat is done to your liking, cover and let rest for 15 minutes. This allows the meat to reabsorb its juices and also gives you a perfect amount of time to grill the vegetable kabobs.
• 6) When ready to serve, cut steaks into 4-ounce servings and top each with one tablespoon of the chimchurri sauce. Save the extra sauce for a future meal. It tastes great on top of almost every protein.