Monday, July 27, 2009

Grilled Rib Eye Steak with Chimichurri Sauce

ribe eye with chimichurri sauce

Want to make your plain 'ol grilled steak suddenly sexy? Drizzle it with chimichurri sauce, a bold Argentinian sauce made from a mixture of herbs, garlic, oil, and vinegar.

In most Latin American and South American countries chimichurri sauce is used either as a marinade or a dipping sauce for grilled meats. Since chimchurri sauce is so flavorful and easy to make, it's becoming increasingly popular in The States as well.

Chimichurri sauce isn't just for grilled steak; it gets along beautifully with other grilled meats, such as chicken and pork, and even tastes great on seafood, eggs, tofu, vegetables, and many sandwiches.

So next time you make grilled steak, toss the A-1, and make a batch of chimchurri sauce instead. Then turn on some salsa music, and get ready to sizzle.

Grilled Rib Eye Steak with Chimichurri Sauce
Serves 2
Print recipe only here.

Chimichurri sauce can be made up to one week ahead. Just note that the garlic flavor will intensify over time. If that's not appealing to you, then either add the garlic later, or saute it first in some olive oil before adding it to the sauce.

Chimichurri Sauce:
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped oregano OR 1/2 teaspoon dried
1/2 jalapeno (the more the seeds the hotter the flavor) OR 1/4 teaspoon cayenne pepper
salt, to taste
1 tablespoon olive oil
2 tablespoons cider vinegar
1/2 garlic clove

2 (8-ounce) rib eye steaks
salt and freshly ground black pepper

1. For the chimichurri sauce, place all ingredients in a small processor; process until smooth. Alternatively, finely mince ingredients and whisk with oil and vinegar in a small bowl.

2. Place in an air-tight container for a minimum of 1 hour or up to several days in advance. Remove from refrigerator 30 minutes prior to serving.

3. Preheat the grill to high.

4. Remove steaks from the refrigerator 15-20 minutes prior to grilling. Season them with salt and freshly ground black pepper and rest on the counter top.

5. Place steaks on the grill, and cook 4-5 minutes, or until lightly charred. Flip steaks over, and cook 5-6 minutes for medium rare. (For the most accurate results, use a meat thermometer. 135 degrees F is medium rare; 140 degreees F is medium; 150 degreees F is medium-well.)

6. Remove steaks from the grill, and place on a platter. Tent loosely with some tin foil, and let rest for 5 minutes before slicing. (Don't skip this step! It will keep the steak juicy and tender on the inside.)

7. Plate your steaks, and drizzle with chimichurri sauce. Serve immediately.

You might also like:

The Southwest Hamburger

Grilled Lamb Sandwich

Here are more chimichurri sauce recipes:

Chimichurri (made with capers) at Herbivoracious
Short Ribs with Chimichurri Sauce at From Argentina With Love
Steak with Mint Chimichurri Sauce at No Recipes
Chimichurri Sauce at ECurry