Grilled beef steak with chimichurri sauce
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A simple recipe for grilled beef steak. The steak is served with a Latin American chimichurri sauce made from puréed cilantro, parsley, and onion, along with olive oil, lemon juice, vinegar, and garlic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the steak:
- 2 beef top round steaks, 220-340 g each
- Coarse salt and freshly ground pepper
- 2 tablespoons of vegetable oil
For the sauce:
- 1/2 cup fresh cilantro leaves, coarsely chopped
- 1/2 cup fresh parsley leaves, coarsely chopped
- 1 tbsp finely chopped onion
- Juice of 1/2 lemon
- 2 tablespoons white wine vinegar
- 1 clove garlic, finely chopped or crushed with a press
- A pinch of hot red pepper petals
- Coarse salt and freshly ground pepper
- 1/3 cup olive oil
We recommend
Recipes with similar ingredients: beef, onions, garlic, parsley, cilantro, lemon juice, wine vinegar
Cooking the dish according to the recipe:
- Prepare the steaks: Place the steaks on a cutting board and cut them crosswise into four equal pieces. Use a knife to round off the sharp edges for a neater appearance. Pat the steaks dry with paper towels, then season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Let them rest for 15-30 minutes until they reach room temperature.
- Meanwhile, prepare the chimichurri sauce. (Latin American sauce for grilled meats): In a bowl or food processor, combine the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper and pulse until finely chopped. Slowly pour in the olive oil and pulse for another 4 seconds, until almost smooth. Transfer the sauce to a small bowl and set aside.
- Preheat a grill or grill pan to medium-high heat. Brush both sides of each steak with vegetable oil, then sear, undisturbed, for 3-5 minutes, until the steak is charred. Flip and continue grilling until medium-rare. The internal temperature should reach 125°F (52°C). Transfer to plates and let rest for 5 minutes. Serve with chimichurri sauce.
Categories:
recipe / Main courses / Meat / Grill, barbecue / Grilled steaks / Grilled meat / / Melissa d'Arabian
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