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Categories:
vegetable oil extra-virgin olive oil white wine vinegar parsley cilantro piquillo peppers garlic onions lime juice red pepper salt fresh ground pepper unsalted butter salt black pepper
Viewed: 28 - Published at: 3 years agoIngredients
- 12 cup vegetable oil
- 12 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 12 cup chopped parsley
- 12 cup chopped cilantro
- 4 piquillo peppers (from a jar) or 4 roasted red peppers, chopped (from a jar)
- 4 garlic cloves, minced
- 2 tablespoons minced onions
- 1 tablespoon fresh lime juice
- 2 teaspoons crushed red pepper flakes
- salt
- fresh ground pepper
- 10 slices steaks, cut 3/4 inch thick (10 oz each)
- 2 tablespoons unsalted butter, melted
- smoked sea salt (like Welsh sea salt)
- smoked black pepper
Method
- Light a grill.
- In a medium bowl, whisk the oils with the vinegar.
- Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper.
- Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
- Brush the steaks on both sides with the butter and season them with the smoked salt and pepper.
- Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes.
- Transfer to a platter and let rest for 10 minutes.
- Cut the steaks into 1-inch-thick slices and arrange them on the platter.
- Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.
- *MAKE AHEAD:.
- The chimichurri sauce can be refrigerated overnight.
- Bring to room temperature before serving.
- **WINE:.
- Chimichurri sauce originated in Argentina as a complement to the countrys great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to Tourondels smoky strip steaks.
- Try the jammy 2005 Budini or the black cherry-rich 2005 Tikal Amorio.
