Steaks in Chimichurri Sauce
February seems like the perfect time to post a summery grilled steak in a refreshing and herby chimichurri sauce. It reminds me of summer barbeques and Argentinian restaurants in the midst of -20 degree weather and no actual barbeque access. Plus, it's way cheaper than going out to eat, which lends itself to my 'save money by cooking more and eating out less' new years resolution that I make annually. Mood-lifting and penny saving all in one delicious meaty good meal.
- 1 cup flat leaf parsley
- 3/4 cup fresh mint
- 1/4 cup dill
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 1/4 cup white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon hot chili flakes
- 1 teaspoon honey
- 1/4 teaspoon each (salt and pepper)
- 2 striploin steaks (about 1 and 1/8" thick)
- 2 teaspoons olive oil (plus more for the pan)
- Salt and pepper
Take steaks out of the fridge 20 minutes before cooking.
Make chimichurri sauce. Add all the ingredients to a blender or food processor and blend until smooth and combined. Adjust salt and pepper to taste. Set aside until ready to serve.
Prepare steaks. Drizzle 1/2 teaspoon of olive oil on each side of each steak and rub into steak so it's fully coated. Sprinkle generously with sea salt and a bit black pepper. Heat pan on medium high heat until almost smoking. Add another tablespoon of olive oil to the pan.
Place the steaks on the pan and cook for 5 minutes. Do not move the steak. After 5 minutes, turn the steaks over and cook for 3 to 4 minutes depending on the thickness of the steak for medium-rare. Remove steaks from the pan and place on a plate. Loosely tent the steaks with foil and let rest for 5 minutes. Place the steaks on a cutting board and slice into half inch slices. Serve immediately with chimichurri sauce.