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Strip Steak with Chimichurri Sauce

June 1, 2013


This Argentinean sauce is a perfect accompaniment to any grilled meat and doubles as a marinade. With all the herbal components just inches from my back door this became an easy companion to my grilled strip steak. (You may want to grow a herb garden to save tons of money on your fresh summer cooking). While this recipe calls for strip steak any cut will work, especially flank steak. Save any extra sauce for burgers, sandwiches or even grilled veggies!

Steak with Chimichurri Sauce     (adapted from Tim Byres)
Serves 2-3
1/4 cup sherry vinegar
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1 small shallot, minced
1/4 cup finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped chives
1 teaspoon dried oregano
Kosher salt
Freshly ground pepper
2 tablespoons finely ground dark-roast coffee beans
2 tablespoons chile powder
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
2 strip steaks
1 1/2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup snipped chives
1 small shallot, halved lengthwise and thinly sliced crosswise
Kosher salt
Freshly ground pepper
MAKE THE CHIMICHURRI In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.
MEANWHILE, PREPARE THE STEAK In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.
Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.
MAKE THE SALAD In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.
Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.
MAKE AHEAD The chimichurri sauce can be refrigerated overnight. Bring to room temperature before serving.
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