Grilled Steak with Chimichurri Sauce

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Serves 4

4 steaks, trimmed

olive oil for brushing steak

Nolan Ryan Steak Seasoning to taste

 

Chimichurri Sauce

1 bunch flat leaf Italian parsley, rinsed, drained and chopped

½ cup fresh cilantro, rinsed and drained

½ tablespoon dried oregano

6 cloves garlic, peeled

¾ cup olive oil

1 teaspoon each salt and pepper

½ teaspoon cayenne pepper

¼ cup white wine vinegar

 

  1. Rub both sides of the flank steak with the oil and season with the coriander, cumin, salt and pepper. Place on medium-high heat and grill for 3 minutes per side. Lower the heat on the grill to medium-low and continue to cook; turning often until internal temperature has reached 130 degrees F for medium rare. Place on carving board and let rest for 10 minutes before slicing thin; on the bias.

  2. Place all of the chimichurri ingredients, except for the vinegar into a food processor. Process until finely chopped; but not liquefied. Add the vinegar and process for 3 seconds to incorporate. Serve on the side as sauce for the sliced steak.

 

Note: The chimichurri can be made a day ahead but do not add the vinegar until just before serving.

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