Saturday, June 30, 2007
STEAK WITH CHIMICHURRI SAUCE
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 www.afridgefulloffood.typepad.com - (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
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.