Steak Chimichurri With Grilled Garlic Bread And Grilled Tomatoes
Makes 4 servings
Chimichurri is a garlic-y herb sauce, like pesto. It has been dubbed the ketchup of Argentina because they douse everything with it there—vegetables, bread, eggs, chicken, fish— you name it. But it is an absolute must-have on grilled meat. After you try this, you’ll see why. The sauce takes minutes to make and you can prep it ahead so it’s there when you need it.
For the Chimichurri Sauce
1/3 cup packed fresh cilantro
1/3 cup packed fresh Italian parsley
3 tablespoons olive oil 1 large clove garlic
1 tablespoon red wine vinegar
1 tablespoon water
1/4 tablespoon crushed red pepper flakes
1/4 tablespoon salt
1 1/4 pounds shoulder center steak (ranch steak) or top sirloin steak, about 1/4 inch thick
1/4 teaspoon salt.
1/4 teaspoon freshly ground black pepper
1 recipe grilled garlic bread (recipe follows)
1 recipe grilled tomatoes
Puree all the ingredients for the chimichurri sauce in the small bowl of a food processor until it reaches the consistency of a sauce. Transfer to a bowl. Chimichurri will keep in an airtight container in the refrigerator for up to 3 days. To continue, spray a grill or grill pan with cooking spray and pre-heat over medium-high heat. Season the steak with the salt and pepper. Cook the steak, turning once, for 5 minutes per side for medium rare, or to your desired degree of doneness. Allow the steak to sit for 5 minutes before slicing thinly. Serve the steak with the chimichurri sauce, grilled garlic bread, and grilled tomatoes.
Serving size: about 7 slices meat, 2 tablespoons sauce, 1 piece of bread and 2 tomato halves; 480 calories per serving
Total fat 25g, Sat Fat 5g, Mono Fat 15g, Protein 39g, Carbs 27g, Cholesterol 50mg, Sodium 850mg