Strip Steaks with Chimichurri

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

This sauce is the perfect topping for any variety of steak. This recipe would be perfect for Valentine’s Day  or a weeknight dinner.

Strip Steaks with Chimichuri | Bites of Bri

Today in our Olympic series, we are headed to Argentina and just in time for Valentine’s Day.

Steaks are something we tend to save for special occasions and nothing says Valentine’s Day like a huge hunk of meat.

Are you a purist when it comes to a filet or new york strip? I used to be a purist, preferring only butter, salt, and pepper until I expanded my horizons and learned about chimichurri. Now chimichurri is one of my favorite toppings for steak. It can be kind of difficult to find on steakhouse menus, but now you can make it at home in about 5 minutes. How easy is that?

Argentinian chimichurri goes way back and can be made in either a red or green version. In case you can’t tell from the photos, we are going green. This sauce packs a punch in the way of flavor and you’ll be wanting this sauce to go alongside every steak you eat.

I first found this sauce at a Charleston restaurant. Among the array of offered sauces, this one caught my eye and it was love at first bite. Okay, okay. Enough with the cheesy and shameless Valentine’s jokes. I’ll just focus on the sauce.

This sauce gets tons of flavor from the parsley and cilantro, garlic and red wine vinegar, yum! Some people are not fans of cilantro. Not to worry, I get it. I’m not really fond of cilantro either, so I can speak from experience when I tell you, you’ll still like this recipe.  If you aren’t sold yet, feel free to adjust the ratios of parsley and cilantro until you’re convinced. Even better, this sauce can be made hours in advance before your guests arrive.

You’ll need to sear up or grill some steaks just before you’re ready to serve dinner.

To make the chimichurri, combine the parsley, cilantro, garlic, and jalapeno in the bowl of your food processor. Pulse until minced. Add the olive oil and red wine vinegar as well as the salt and pepper. Pulse to combine.

Strip Steaks with Chimichuri 7 | Bites of Bri   Strip Steaks with Chimichuri 6 | Bites of Bri

Pour in a small bowl. Set aside. The sauce is done.

Strip Steaks with Chimichuri 5 | Bites of Bri

Allow your steaks to come to room temperature for about 30 minutes. This is rule #1 regardless of whether you’re grilling or pan searing those babies. I always like a nice thick steak, even if it means we will split it instead of each having our own. Generously season your steaks with salt and pepper. Sorry, red meat isn’t very photogenic. At least we know it is delicious :)

Strip Steaks with Chimichuri 8 | Bites of Bri

Get a pan screaming hot, then add 1 tsp of olive oil and the steak. Don’t touch it! If your steaks are super thick like mine was, let it cook for 4-5 minutes (for med-rare) before flipping. A nice crust will form…delicious!

Strip Steaks with Chimichuri 4 | Bites of Bri

Once flipped, cook for another 4-5 minutes. If your steaks are on the medium side, you can go 3-4 minutes per side instead. I try not to buy the super thin steaks…it is impossible to get a nice sear without cooking them well-done.

Once cooked, remove the steak from the heat and allow it to rest on a cutting board or plate for about 5 minutes. Once you’re ready to serve, you can place the chimichurri on top or on the side.

Strip Steaks with Chimichuri 2 | Bites of Bri

Seriously, you should make this recipe this weekend. Make it for yourself, for you mom…share it with someone! It is too good to keep to yourself.

Strip Steaks with Chimichuri 3 | Bites of Bri

Strip Steaks with Chimichurri

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 1 cup of chimichurri sauce (enough for 4-6 steaks)

This chimichurri sauce is a zesty, refreshing topping for any variety of steak.

Ingredients

  • 4 New York Strip Steaks (get thick ones if you can find them)
  • 1 1/2 cups parsley
  • 1 1/2 cups cilantro
  • 4 garlic cloves
  • 1/2 jalapeno (seeded and deveined)
  • 1/4 cup vinegar
  • 1/2 cup olive oil
  • salt
  • pepper

Instructions

  1. Allow the steaks to come to room temperature for 30 minutes.
  2. Get a pan screaming hot, then add 1 tsp of olive oil and the steak. Don't touch it! If your steaks are super thick like mine was, let it cook for 4-5 minutes (for med-rare) before flipping. A nice crust will form.
  3. Once flipped, cook for another 4-5 minutes. If your steaks are on the medium side, you can go 3-4 minutes per side instead. I try not to buy the super thin steaks...it is impossible to get a nice sear without cooking them well-done if they're on the thin side.
  4. Once cooked, remove the steak from the heat and allow it to rest on a cutting board or plate for about 5 minutes.
  5. Once you're ready to serve, you can place the chimichurri on top or on the side.
http://bitesofbri.com/2014/02/strip-steaks-with-chimichurri/

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>