Years ago while on vacation my friend and I ate at a great Latin restaurant. I had the most delicious dish with skirt steak and chimichurri sauce. It was fantastic! A few years ago while grocery shopping the skirt steak was on sale and while contemplating how I would serve it I remembered that delicious dish and decided to replicate it. I started with this recipe from epicurious and adapted it a little from there. I usually make this a couple of times a year. I generally make it with skirt steak or flank steak, but sirloin was on sale so... sirloin it is! I served this with some leftover salad and leftover sweet potatoes.
Sirloin Steak with Chimichurri Sauce
For the Sauce:
- 1 1/2 Cups of Fresh Cilantro
- 1-2 Cloves of Garlic
- 3/4 Cup Extra Virgin Olive Oil
- 1/4 Cup of Red Wine Vinegar
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon White Pepper
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Red Pepper Flakes
- 1 Steak
- Salt and Pepper to taste
- Coconut Oil for Cooking
Method:
Take steak and season with salt and pepper.
Place cooking oil into your pan or cast iron pot at a medium temperature. Put steak in pan. Set timer for 8 minutes.
While steak is cooking, place olive oil, vinegar, garlic and spices into the blender or food processor.
Blend until smooth.
Pour into container and set aside until needed.
Check the steak. I cooked my steak for 8 minutes on each side which made it about a medium. (see below) Cooking time will vary based on your desired temperature and thickness of your steak. When it is done remove the steak from the heat and allow to rest 5 minutes or so on your cutting board.
After steak has had its rest, slice thinly.
Place steak on serving platter and drizzle sauce over top. Enjoy!
What are you going do do with those leftovers? Here is what I did!
I submitted this recipe to real food wednesdays, check it out for other great recipes from real food bloggers.
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This looks good - I'm going to try it soon. Thanks for sharing!
ReplyDeleteGood! I think you will like it, always a big hit around here with my family and when we have guests. Poke around the reipes, I have lots that are paleo/primal friendly!
ReplyDeleteThis was AMAZING!!! We really loved it and your directions were absolutely spot on. Perfection! I have one question....do you know if the sauce will keep if I were to freeze it? I tried it out for just the two of us and I have a lot of the chimichurri sauce left over. I hate to waste it since it was so incredibly good. Or do you have another suggestion as to how it can be used? We ate all of the meat and don't have that as a left-over. I'd love to hear what you think. Can't wait to try another recipe!!!
ReplyDeleteMC! How lovely to hear from you. I am so glad that you guys liked it. Here is what I did with the leftovers:
ReplyDeletehttp://scratchlove.blogspot.com/2010/12/waste-not-want-not-chimichurri-edition.html
I have not personally put any in the freezer but I have heard that it does freeze well. If you try it, let me know how it goes. I just usually use a little on this and a little on that until I use it all up. It helps if you serve it with guests because it gets used up faster. I think it is good on chicken, as well.
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Well I completely agree with MC...It was absolutely fantastic!! I ate until I was full and still wanted more! I am so looking forward to tasting more of your incredible recipes!!! :)
ReplyDeleteThanks Clint! You two are so very sweet.
ReplyDeleteThat chimichurri looks great - and the steak looks perfectly cooked. That's one of my favorite combinations ... those Argentinians sure knew what they were doing when they invented that stuff.
ReplyDeleteThank you for the compliment, Rich. I agree that the sauce is just amazing. Delicious on so many things. About the meat: I adore my cast iron pot, it always gets that perfect searing on the outside of the meat. Thanks so much for stopping by and leaving a comment!
ReplyDelete