As someone who eats meat just a couple of times per week, getting to enjoy a juicy grilled steak in the summer is a real treat. Especially when barbecue season has just begun and the novelty of cooking food over a hot grill outdoors hasn’t worn off yet.
As far as steak accompaniments go, herbed butter, blue cheese and creamy mushroom or peppercorn sauces are obvious choices, but there’s one condiment that tastes even better–and is better for you–than all of those combined: chimichurri.
A pesto-like mixture of fresh parsley, oregano, garlic, olive oil and other seasonings, chimichurri is a flavour bomb that gives each bite of savoury steak a pleasant herbal zing. For a fun twist, I used cilantro instead of parsley.
Just be sure to use a light hand when dressing your steak as chimichurri contains quite a bit of oil. Of course, extra-virgin olive oil is a nutritious choice compared to other types of fat and even offers health benefits. But like all pure fats, it’s still calorie dense: about 120 calories per tablespoon. Don’t worry, though. This sauce is so flavourful, a little really goes a long way!
- 1 bunch fresh cilantro
- 2 cloves garlic
- 2 tbsp dried oregano
- 1 tbsp chili flakes
- 1/4 cup white wine vinegar
- 1 cup extra-virgin olive oil
- Salt and black pepper, to taste
- 4 8-oz steaks, ~1" thick (e.g., flank, skirt, top sirloin, etc.)
- 1 tbsp olive oil for brushing
- Combine the first 6 ingredients in a food processor and pulse until just combined; season with salt and pepper. Transfer to a small serving bowl.
- Pre-heat a grill pan (or barbecue) to medium-high heat. Grill the steaks, flipping once halfway through cooking, about 6 min per side for medium.
- Slice the steak thinly against the grain and serve with the chimichurri spooned on top.