Simple Sirloin Steak With Chimichurri

Name: Simple Sirloin Steak With Chimichurri
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 118 milliliters fresh cilantro leaves, roughly chopped; 118 milliliters fresh parsley leaves, roughly chopped; 1 clove garlic, minced or pressed through a garlic press; 1 Juice lemon; 4 servings Kosher salt and freshly ground pepper; 79 milliliters olive oil; 1 Tbsp finely chopped onion; 1 pinch Pinch of red pepper flakes; 567 grams sirloin steaks; 2 Tbsps vegetable oil; 2 teaspoons white wine vinegar

Simple Sirloin Steak With Chimichurri

Simple Sirloin Steak With Chimichurri might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 417 calories, 31g of protein, and 32g of fat per serving. This recipe is typical of South American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your valentin day event. If you have vegetable oil, parsley leaves, juice of lemon, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.

Ingredients you will need

Pepper

Steak

Salt

Equipment you will use

Cutting Board

Paper Towels

Knife

Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds.

Ingredients you will need

Red Pepper Flakes

Chimichurri

Lemon Juice

Olive Oil

Cilantro

Parsley

Vinegar

Garlic

Pepper

Onion

Salt

Equipment you will use

Food Processor

Bowl

Transfer to a small bowl and set aside.

Equipment you will use

Bowl

Heat a grill or grill pan over medium-high heat.

Equipment you will use

Grill Pan

Grill

Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes.

Ingredients you will need

Vegetable Oil

Steak

Equipment you will use

Kitchen Thermometer

Transfer to plates and let rest 5 minutes.

Serve with the chimichurri sauce.

Ingredients you will need

Chimichurri

Photograph by Paul Sirisalee

Equipment

Ingredients

Servings:

118milliliters

fresh cilantro leaves, roughly chopped 118milliliters

fresh parsley leaves, roughly chopped 1clove

garlic, minced or pressed through a garlic press 1

Juice lemon 4servings

Kosher salt and freshly ground pepper 79milliliters

olive oil 1Tbsp

finely chopped onion 1pinch

Pinch of red pepper flakes 567grams

sirloin steaks 2Tbsps

vegetable oil 2teaspoons

white wine vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Pride Mountain Vineyards Merlot. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 50 dollars per bottle.

Pride Mountain Vineyards Merlot

A sumptuous nose of bright plum, cherry, rose petal, mulberry and walnut introduces an enticing wine that sets the taste buds firing. The palate is layered and lush, expressing undulating waves of red fruit woven together by a rich mid-palate and vibrant acidity. 7% Cabernet Sauvignon from the volcanic Rim Rock block and the rocky Quartz Hill block were blended in to add depth and structure to the wine. While we often describe this Merlot as a "Cab lover's Merlot," the 2011 demonstrates what makes Merlot so lovely and special as a varietal wine – concentration, smooth but full texture, finesse and that elusive X factor that has "lusciousness."Blend: 93% Merlot and 7% Cabernet Sauvignon.