Churrasco-Style Steak With Chimichurri
This vibrant and zesty chimichurri sauce is the perfect complement to juicy sirloin strip steaks hot off the grill. Bursting with fresh herbs, garlic, and a hint of tangy vinegar, this sauce adds a burst of flavor that elevates every bite. The steaks are seasoned to perfection, grilled to your preferred doneness, and then topped with a generous drizzle of the chimichurri. It's a dish that's sure to impress and delight your taste buds.
— Constant Cookbook
Ingredients
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh cilantro leaves
- 3 Tbs. fresh marjoram leaves
- 4 garlic cloves
- Sea salt and freshly cracked black pepper, to taste
- 3 Tbs. Champagne vinegar
- 1/2 cup olive oil, plus more for brushing
- 1/2 red bell pepper, roasted, peeled, seeded and finely diced
- 1 Tbs. red pepper flakes (optional)
- 3 sirloin strip steaks, each about 1/2 lb. and 1 inch thick
Instructions
- In a food processor, combine the parsley, cilantro, marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl and generously season with salt and black pepper. Add the vinegar and pulse to incorporate. With the motor running, add the 1/2 cup olive oil in a slow, steady stream until emulsified. Pour into a small serving bowl. Stir in the roasted bell pepper and red pepper flakes. Cover the chimichurri tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 20 minutes before grilling the steak.
- Trim the excess fat from the steaks; reserve a 1-inch piece to grease the grill grate. Generously season the steaks with salt and cracked black pepper and brush with olive oil.
- Prepare a hot fire in a grill. Using long tongs, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt.
- Grill the steaks directly over high heat, turning once, until nicely charred, 4 to 6 minutes per side for medium-rare, or until done to your liking.
- Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Slice across the grain and arrange on a platter. Pour any accumulated juices from the carving board over the top and serve the steaks drizzled with the chimichurri. Serves 6.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
Yield
Serves 6.
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