Grilled steak with Chimichurri sauce

My husband loves steak. I do love steak too, and I like to make various types of sauce for it to enjoy the different flavored steak.

One of the sauce that I like to make is chimichurri sauce.It is very easy to make one,yet it has such a depth in the flavor in the sauce. I enjoy steak with Chimichurri sauce very much.

Back home in Japan, I had never tasted this chimichurri sauce before. However, once I have tried making the sauce and tasted it,I became big fan of the sauce.

Here is the recipe for you to try. I made the plate just like Chipotle restaurant; Grilled steak,cilantro rice, bean and vegetable. Only difference is that, I made the steak sauce differently.

I will include my side dish recipes here as well.

Grilled steak with Chimichurri sauce blog

Grilled steak with Chimichurri sauce….

<Grilled steak>

Ingredients for Grilled steak:

Flank steak 1 lb
Grill Mates Montreal Steak seasoning

<Chimichurri sauce>

Ingredients for Chimichurri sauce;

1/2C Extra virgin olive oil
1/4C red wine vinegar
1 chopped shallot
1/2C fresh cilantro chopped
1/2C Italian flat leaf Parsley chopped
1/2 tsp  salt
1/4 tsp  ground black pepper
4 cloves of roasted garlic
pinch of fresh oregano leaves
1/8 Jalapeno pepper chopped
1.5 tbs lime juice

<Black beans and corns>

Ingredients for Black beans and corns:

1/4 red onion chopped
1 can of black beans (drained)
1 can (15oz can) of whole corn (drained)
pinch of garlic powder
1 Bayleaf
pinch of kosher salt

<Cilantro rice>

Ingredients for Cilantro rice;

1C Jasmine rice
pinch of kosher salt
1 tbs chopped cilantro
pinch of kosher salt
fresh lime juice from 1/2 lime
lime zest

<pepper and onion>

Ingredients for pepper and onion;

1/2 red onion sliced
1/4 red pepper sliced
1/4 green pepper sliced
Morton’s Natures Seasons
fresh lime juice from 1/2 lime
1 tbs chopped cilantro

<Grilled Flank steak>

0. Put out the Flank steak on counter to come to room temperature

1. Season the Flank steak with “Grill Mates Montreal Steak seasoning”,and place the skillet on stove top and pour some Extra Virgin Olive Oil (I like cold press Extra virgin Olive oil.It just taste better.)

2. Wait til you see the smoke/steam coming out from the skillet,which tells you that the skillet is screaming hot

3. Add 1 lb flank steak int the skillet

** Do NOT Touch. Let it caramelize its surface.Just leave it alone.

4. After about 4-5 minutes,flip it over cook for another 4-5 minutes or until desired doneness.

We like medium rare so,I cook until temperature goes to about 125F or so.

** IF the meat were quite thick cut and,inside temperature were below 100F and outside were all brown and crusty,you can cook the meat in the 350F oven gently. I usually bake about 2-5 minutes to see how much temperature rise to rough estimate the cooking time in the oven.

5. Place the steak on the plate, cover it with foil and let it rest for another 15 minutes or so

** Remember that steak temperature rise about 10F while it is resting so,you want to consider when to pull the meat to rest in the plate.

6. After the meat is rested enough, slice the beef against the grain very thin

Makes; 2-4 servings

<Chimichurri sauce>

Chimichurri sauce blog

Chimichurri sauce…

1. In the food processor, add in 1/2C Extra virgin olive oil, 1/4C red wine vinegar, 1 chopped shallot, 1/2C fresh cilantro chopped, 1/2C Italian flat leaf Parsley chopped, 1/2 tsp  kosher salt,1/4 tsp  ground black pepper, 4 cloves of roasted garlic, pinch of fresh oregano leaves, 1/8 Jalapeno pepper chopped, and 1.5 tbs lime juice and pulse to mix well

** Do not puree

<Black beans and corns >

1. In the sauce pan, add 1/4 red onion chopped, 1 can of black beans (drained), 1 can (15oz can) of whole corn (drained), about 1/4C water or so, and sprinkle pinch of garlic powder and put 1 Bayleaf in there and sprinkle pinch of kosher salt to it and stir and bring to boil

2. Once it gets bubbly, lower the heat down to simmer

Makes; 3-4 serving

<Cilantro rice>

1. In the sauce pan, add 1C Jasmine rice, 1 3/4C water, pinch of kosher salt and bring it to boil

2. Once boiled, stir and put the lid on and cook them at medium low heat for 10 minutes, and once 10 minutes is out, lower the heat to simmer and cook them for another 10 minutes

3. When rice is done, add about 1 tbs cilantro chopped, pinch of kosher salt and fresh lime juice from 1/2 lime, a bit of lime zest

4. Adjust the taste

Makes: 2-4 serving

<Pepper and onions>

1. In the skillet, drizzle extra virgin olive oil and add 1/2 Red onion sliced, 1/4 red pepper sliced, 1/4 green pepper sliced and sprinkle “Morton’s Nature’s seasoning”.

2. When vegetables got tender, add fresh lime juice from about 1/2 lime

3. Add 1-2 tbs chopped Cilantro and stir

4. Taste and adjust the seasoning

Makes; 2-3 serving

*** If you had leftover from this menu,you can chop the beef to strip,mix it with rice and everything,and warm the Tortilla and put the rice mixture and eat as Burritos,and maybe chimichurri sauce on the side.

If you had left over Burritos,you can freeze it. Wrap it with plastic wrap,then,wrap it with Foil. When you need one,unwrap the plastic wrap,wrap it with paper towel very loose on microwaveable plate,then, probably 1 minutes to heat up,then, re-wrap with foil,put it in oven at 350F about 10 minutes or so and it comes out nice.


Apr 18, 2016 | 2 | Miscellaneous (Cooking)

2 Responses to “Grilled steak with Chimichurri sauce”

  1. johnnie maleszewski Says:

    This sounds wonderful and easy to do I am definitely going to try this as my husband and I really enjoy steak as well. Thanks for sharing this receipe, I will let you know how it comes out.

  2. yassy Says:

    Yes, the sauce does not need to be cooked in the pan and easy sauce to make and I like it a lot.

    My husband likes peppercorn sauce too. You can find the recipe here.

    Please let us know how it came out.

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