Looking for something new to jazz up a steak?
This Argentine condiment is a piquant combo of herbs, shallot, garlic, vinegar and a few other spices along with olive oil.
It can be blended in a food processor to form a smooth green paste.
Although it’s best known as an accompaniment for steak, it’s also delicious with chicken and fish.
If you are choosing beef, what kind of steak should you consider?
My preference is a strip loin steak; however, rib eye and flank are other possibilities.
The following recipe can either serve four, full-size dinner portions, or if you slice the meat up, it can serve up to eight.
Put together one of your favourite summer salads and this is the perfect Father’s Day feast.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published June 16, 2018. Enjoy!
Strip Loin Steak with Chimichurri Sauce
(Serves 4 to 8)
1 cup (250 ml) flat leaf parsley
1/4 cup (50 ml) cilantro
1 shallot, peeled, and quartered
2 cloves ofgarlic
1/4 cup (50 ml) red wine vinegar
1 tsp. (5 ml) cumin
1/2 tsp. (2 ml) red pepper flakes
1/2 cup (125 ml) extra virgin olive oil
salt to taste
4 strip loin steaks (about 8 ounces each)
salt and pepper
Make chimichurri by combining parsley, cilantro, shallot, garlic, red wine vinegar, cumin, red pepper flakes and olive oil in food processor. Blend until smooth. Season with salt to taste. Set aside. (Can be made ahead and refrigerated).
Let steaks rest at room temperature at least 30 minutes before grilling. Preheat outdoor grill.
Lightly season steaks with sea salt and freshly cracked pepper. Grill steaks to your liking (preferably rare to medium/rare).
Let steaks rest on rack at least 8-10 minutes, if you plan to slice them.
Serve with chimichurri sauce.