Chimichurri Sauce • 1 cup fresh Italian parsley • 1/4 cup fresh cilantro • 1/2 cup olive oil • 1/4 cup red wine vinegar • 3 garlic cloves, peeled • 3/4 teaspoon dried crushed red pepper • 1/2 teaspoon ground cumin • 1/2 teaspoon salt
DIRECTIONS: 1. Combine the marinade ingredients. Add steak and marinade to a large freezer bag, seal bag, and turn to coat the steak well. Chill and marinate for at least 1 hour and up to overnight. 2. Preheat the grill to high direct heat.* 3. Remove steak from marinade and sprinkle each side generously with coarse salt and freshly ground pepper (this will give you a savory crust). Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 2-4 minutes on each side.* 4. When the steak has cooked to one level below your preferred colour, remove from the grill and place on a cutting board. (example, if you like medium, remove when it is medium rare.) Cover with aluminum foil and let rest for 10 minutes. (The residual heat will continue to cook the steak while it rests. Resting is important to allow the juices in the steak to settle.) 5. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
Chimichurri Sauce 1. Puree all ingredients in a food processor until everything is well blended. Transfer to a bowl and cover until ready to use. (I recommend making this at least an hour in advance of using to let the flavors marinade and intensify.) 2. Store chimichurri, covered and refrigerated, for up to two days. Before serving, let stand at room temperature. 3. Enjoy this sauce over chicken, fish, or beef. It’s also great tossed with roasted vegetables or salad greens.