Grilled steak with cilantro chimichurri recipe

June 11, 2008|By BEVERLY MILLS, with ALICIA ROSS

3 large cloves garlic
1 cup fresh cilantro leaves
Juice from 1 1/2 limes (about 3 tablespoons to 1/4 cup)
1/2 teaspoon each salt and pepper
1/2 cup extra-virgin olive oil
4 servings steak of choice grilling (see Cook's note)

Peel the garlic and drop the cloves through the feed tube of a food processor with the motor running. Mince finely.

Rinse and dry the cilantro. Remove the leaves from the tough bottom stems, but you can use the tender upper stems to make 1 cup loosely packed. Place the cilantro in the food processor and pulse the motor to mince finely. Scrape down the sides as needed. Add the lime juice, salt, pepper and oil. Pulse the motor two to three times just to stir the mixture. Remove 1/4 cup of the mixture into a sealed jar or other airtight container and refrigerate until ready to serve. (This will be the cilantro chimichurri sauce for serving.)


Place the steak into a gallon-size zipper-top plastic bag. Pour the remaining marinade mixture into the bag, seal it and turn the bag until the steak is well covered. Lay the steak flat in the refrigerator, and marinate for at least 4 hours or up to 24 hours. If possible, turn the bag over halfway through the marinating.

To cook the steak, preheat a gas grill to medium-high. Remove the steak from the bag, leaving on any marinade that clings to the meat. Discard the remaining marinade. Place the steak on the grill. (Be prepared for the oil to cause the grill to flame up briefly.) Close the grill lid. Cook the steak to personal preference, turning the meat halfway through grilling. (For a steak that's 1-inch thick, grill about 7 to 8 minutes per side for medium rare.)

To serve, remove the Cilantro Chimichurri from the refrigerator and bring it to room temperature. Stir to remix the sauce. Cut the steak into portions or slices if desired. Top each serving with 1 tablespoon of the cilantro chimichurri.

Serves 4.

Cook's note: Any cut of steak labeled "suitable for grilling" will work for this recipe. Allow at least 4 to 6 ounces per person. For testing, we used a 1-inch-thick boneless top sirloin. The marinade/sauce also works well for chicken, pork or even lamb.

Nutrition information per serving: 345 calories (73 percent from fat), 28 g fat (7 g saturated), 102 mg cholesterol, 22 g protein, 1 g carbohydrates, trace amount dietary fiber, 190 mg sodium.

The Herald-Mail Articles