Thursday, June 16, 2011

Steak with Chimichurri Sauce

Category: Main Dishes
Difficulty Rating: Easy (it would be very easy except for all the chopping)
Healthy for a steak!

Father's Day is coming and that means the steaks will be on the grill! This is for Dads who love a little spice in their lives. Talk about flavor! The chimichurri sauce is adapted from a South American (and I don't mean Georgia) recipe from Chef Emeril Lagasse. I recently had it when I was at a caterer's "tasting" for my daughter's wedding. Put it on any cut of steak or tri-tip and it will be incredible. Goodness! Just remembering it makes me drool. I dedicate this to my Dad, and to my wonderful husband who is a great Dad also.

 steaks (up to 4 lbs of flank or sirloin or other low-fat steak)
1 C olive oil
2/3 C sherry vinegar (or you can just use white wine vinegar)
1/4 C sherry (cooking sherry is fine--and inexpensive)
2 T lemon juice
1 C chopped flat-leaf parsley
1/4 C basil, chopped
3 T finely minced garlic (sauteed in a T olive oil for about 1 minute)
1/2 med. red onion (quartered)
2 T chopped fresh cilantro
1 T chopped fresh oregano
1/2 t salt
1/4 t crushed red pepper
1/2 t salt
1/4 t pepper


Mince garlic and sautee it in a small pan with a little olive oil for about 1 minute. Do not let it brown! Throw garlic plus all of the above (except steak) into the food processor with a blade and chop up for just a second or two. Transfer half of mixture to a flat bowl or pan. Marinate steak in 1/2 mixture for a few hours or overnight. Set aside other half of marinade to use as a sauce later. Scrape stuff from marinade off of steaks and cook on a medium-hot grill until just medium rare. Slice into thin slices and place on a serving platter. Spoon a bit of the reserved marinade/sauce onto the steak and serve the rest in a bowl for guests to pass.... Wow.

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