Yes, yes, yes. To say I’ve been slacking on posting recipes would be a serious understatement. In my defense (okay, it doesn’t sound like much of one!) but I’ve been on vacation in the Dominican Republic with my now fiancé (a.k.a. the sous chef) – we are very excited! And to add to the whirlwind of happenings, we are closing on our first house this coming Friday and have been drowning in paperwork and to-do lists. But as the dust settles I’m really looking forward to getting back into the swing of blogging and sharing with you more of our kitchen adventures.
This one specifically, grilled steak with chimichurri sauce, was inspired by a dinner we had in the Dominican. We were at a grill on the resort that gives you the choice of beef cut and accompanying sauce; naturally, I feel like a kid in the candy store deliberating over which sauce I want to order; I went out on a limb and went with the chimichurri – it’s one of those sauces I’ve always looked over simply because I had no idea how delicious it would be. And I didn’t really know what comprised the green concoction. But let me say, it was delicious. Obviously – because here I am in my kitchen attempting to replicate it (though I find myself surprised I really shouldn’t be – it’s clear that I take a liking to anything remotely sauce-related). And the homemade version was equally as yummy. The fresh herbs have such a zesty, poignant flavor. And it’s so. incredibly. easy. Don’t just take my word for it – you’ll have to give this baby a whirl.
Spice-Rubbed Steak with Chimichurri Sauce:
(Serving Size: 4)
- Four 6 oz. sirloin steaks
- 4 teaspoons smoked paprika
- 4 teaspoons cumin
- 2 teaspoon garlic powder
- 2 teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- 1 cup fresh parsley, chopped
- 3/4 fresh cilantro, chopped
- Juice of 1 lemon
- 1/4 cup red wine vinegar
- 1 cup olive oil
- 3 cloves garlic, coarsely chopped
- 1/2 medium shallot, coarsely chopped
- 1 1/2 teaspoon crushed red pepper
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
Okie doke. Let’s get started. Importantly, we are going to begin with the chimichurri sauce (make up to one day ahead, cover and keep refrigerated – it really lets the flavors meld). So, in a blender combine parsley, cilantro, lemon juice, red wine vinegar, olive oil, chopped garlic, shallot, crushed red pepper, oregano, teaspoon of salt and teaspoon of pepper.
Blend until well chopped, not pureed. You still want those pops of flavor from the ingredients.
Next, we are going to fire-up our grills as soon as we’re ready for dinner – preheat to about 375 degrees. In the meantime, whip together the spice rub (smoked paprika, cumin, garlic powder, teaspoon of salt and two teaspoons of pepper).
Generously rub on the steaks.
Depending on the thickness of your steak, cook until your desired internal temperature has been reached (145 for medium rare – 165 for well done). Our steak was medium-rare to medium and we cooked it for roughly 6 or so minutes on each side.
Then, thinly slice the steak.
Top with your gorgeous chimichurri sauce and enjoy!
But of course, I will not fail you now: we have a wonderful wine pairing to match the brightness of this juicy and zesty dish. The 2008 Sebastiani Zinfandel. A silky, balanced red wine with black pepper and notes of bright fruit.
And with that, I leave you with this delicious dinner. Cheers!
