You may also like
Categories:
extra-virgin olive oil paprika parsley oregano red onion clove garlic chili pepper red wine vinegar coarse salt olive oil sirloin steak salt
Viewed: 101 - Published at: 6 years agoIngredients
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon smoked hot paprika
- 2 cups lightly packed parsley leaves
- 2 tablespoons fresh oregano leaves
- 1/4 cup chopped red onion
- 1 clove garlic
- 1/4 teaspoon chili pepper flakes
- 6 tablespoons red wine vinegar
- 1 teaspoon coarse salt
- 2 teaspoons olive oil
- 1 1/2 pounds sirloin steak, 1 1/4 inches thick
- Salt and freshly ground black pepper
Method
- For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes.
- Remove skillet from heat and let cool.
- In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes.
- Pulse to chop.
- Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running.
- Chop until sauce is emulsified and chunky.
- For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat.
- Season steak season well with salt and pepper.
- Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes.
- Turn and cook the other edge for 2 minutes.
- Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare.
- Remove from skillet and let rest 10 minutes.
- Slice steak thinly, and serve with Chimichurri sauce.
- Note: Although the chimichurri can be refrigerated for a day, the sauce is best made just before eating, as the acid in the marinate will turn the parsley army-green if it sits for more than a few hours.
