Beef and Chimichurri Sauce

Food is the weakness of all of us. We definitely want to eat the best foods to savor our taste buds which urge us for eating delicious foods all the time. However the ideal thing is that when you savor your taste buds with food which are delicious and nutritious at the same time.

People usually assume that taste and health are difficult to be found together but it is totally wrong approach. You can easily get some delicious foods made right at home with great ease and mundane ingredients and they can yet be healthy and full of nutrition.

In case you are wondering about such food then here it is. We have come with the special recipe of Beef and Chimichurri sauce which is something you all love to order when you are out. Now make it with great ease at home and enjoy while satiating your taste buds anytime. 

Ingredients:

– 1 cup extra-virgin olive oil 

– 2/3 cup sherry wine vinegar 

– 2 tablespoons lemon juice 

– 1 cup chopped flat-leaf parsley 

– 4 tablespoons chopped fresh basil leaves 

– 1 tablespoon chopped fresh oregano leaves 

– 3 tablespoons minced garlic 

– 2 tablespoons minced shallots 

– 3/4 teaspoon fresh cracked black pepper 

– 2 1/2 teaspoons kosher salt 

– 1/4 teaspoon crushed red pepper 

– 1 (1 3/4 to 2-pound) skirt steak

Method:

When you have gotten hold of these ingredients you will began. Take a bowl of a food processor in which you will add the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots in the mentioned quantities. Here it is prudent to be mentioned that if you are making it for the first time then follow the quantities and ingredients strictly since you do not want to waste your money and resources on something that does not end up the way you have envisaged it to be. Late when you are an expert you may want to experiment with ingredients and quantities.

After combining the ingredients you will pulse it until they are well blended but do not make a puree. Then add the 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper into it. Take away 1 cup of the chimichurri sauce from the processor bowl and then transfer it to a non-reactive bowl while covering it with plastic wrap and preserving at room temperature. Let it be heard that you can reserve it for about 6 hours. In case you are cooking the steak another day, then you can refrigerate sauce and return to room temperature before serving.

Now you will come to the seasoning of the steak with 1 teaspoon of the kosher salt on each side, along with the 1/4 teaspoon of the black pepper per side and then place it in a large, resealable plastic bag. Insert the chimichurri sauce which you have left in the processor and seal the bag which will be followed by refrigerating your steak for at least about 2 to 4 hours. 

Meanwhile you can preheat your grill to medium heat for your steak to be made perfectly. 

After the marinating of your steak you will take it out from the refrigerator and let it come to room temperature for about 30 minutes of so. Then you will have to brush away the excess Chimichurri sauce off the steak and let the steak set over the hot grill. Cook it for maximum 6 minutes at the first side and then carefully move your steak 45 degrees while cooking it for another 6 minutes.

Then turn the steak over carefully and continue cooking it until the steak is done and for approximately 6 to 8 minutes for medium-rare. Once it is cooked, lay down the steak on some clean cutting board and then allow it to rest there for about 5 to 7 minutes before you start slicing it across the grain into 2-inch wide strips. You will serve it with crusty bread and the reserved chimichurri sauce.

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