Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see! Reprinted from Grill!.
Copyright by Good Books. Used by permission. All rights reserved. Serves 2.
Prep Time: 1 hours, 30 minutes
Cook Time: 5 minutes
Ingredients:
- 1 cup (250ml) extra virgin olive oil
- 2 Tbsp chopped thyme
- 2 Tbsp chopped oregano
- 2 Tbsp chopped flat-leaf parsley
- 1 Tbsp chopped rosemary
- 1 chipotle chilli in adobo sauce, chopped
- 1 Tbsp sweet Spanish paprika
- 3 cloves garlic, finely chopped
- 3 Tbsp red wine vinegar
- ½ tsp sea salt
- Freshly ground black pepper
- 1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick
Preparation:
Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
Serve with the reserved marinade.
