Saturday, June 30, 2007


In a quest to find something different in flavor and foodie excitement, I was fortunate to discover this exquisite recipe by Glenna and Gene. I thought - well - it's 'interesting' but I wasn't sure it would work for me and my spouse's birthday party. WOW!! Was I ever wrong. This is one of the most exciting dishes I have eaten in years. Be sure to visit Glenna's web site - (Glenna's site is at the right - "Food Fit For Royalty") you will be pleasantly surprised. The left photo is Glenna's Chimichurri sauce over lamb chops; the right photo is Chimichurri over steak.

Chimichurri is a thick herb sauce that in Argentina is typically served with steak. The first column (bold) contain the quantities for a doubled recipe; the second column contains the normal quantities for one recipe.

3 1-1/2 lb trimmed flank steak (We used sirloin steak)
3 1 1/2 teaspoons kosher salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
½ 1/4 teaspoon black pepper
2 1 large garlic clove
3 1-1/2 cups fresh cilantro
3 1-1/2 cups fresh flat-leaf parsley
½ 1/4 cup distilled white vinegar
2/3 1/3 cup olive oil
½ 1/4 teaspoon cayenne

Preheat broiler.

Pat steak dry. Stir together 2 teaspoons salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan or on a char-broiler about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle (bias), slice the steak thinly. Serve topped with sauce.


Glenna said...

Brian--Thanks so much for the plug and wish I could have been at your table. Your steak with chimichurri looks and sounds fantastic! Happy Birthday to your spouse too.

Anonymous said...

We tried this last evening with beef tenderloin. What a marvelous combination. I wonder how it would be halibut steaks or roasts. That's next. :-)

Anonymous said...

Wonderful on fish too - especially bland white fish. The sauce gives it life.