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Grilled Garlic Steak with Argentinian Chimichurri Sauce

steak title

This is a meal inspired by a dinner that jwa had at his parents house a little while ago. He had gone down there to help them with some things and returned with tales of steak with garlic in it. Mmmmm…garlic in steak. I was intrigued. Such a great idea!

So, we grilled some up, with the addition of chimichurri sauce and some grilled veggies.

This was also a great opportunity to use out new outdoor grill — I still love it!

For the Argentinian Chimichurri Sauce:
Adapted from a recipe from Bob Blumer, The Surreal Gourmet
1/2 cup lightly packed chopped flat leaf parsley
1/2 cup lightly packed cilantro leaves
3 to 5 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp chili pepper flakes
2 tbsp shallot or onion, minced
3/4 cup olive oil
3 tbsp sherry wine vinegar, or red wine vinegar
1-2 tbsp lemon juice

Steak:
1 tbsp cayenne pepper
3 tbsp kosher salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
3 cloves of garlic, cut into slivers

Preheat your grill. You could also do this inside on a grill pan. If you cook on a grill pan, omit the salted water/cayenne mixture. Just salt the steak before cooking.

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Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.

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Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container (or transfer to a bowl and use a basting brush.

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Using a small knife, make slits in each steak and push the garlic slivers into the slits. Brush a little olive oil on the steaks.

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Place the steak directly over a hot grill (oil the rack first), and cook for 6-7 minutes per side for medium rare. Baste 1-2 times with the salt/cayenne mixture. This will also help keep flare-ups under control. (But you’ll still get a nice crust).

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When you turn the steak, that’s a good time to add your veggies. We did bell pepper, zucchini and portobello mushrooms.

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Spoon chimichurri sauce over steak. Serve with the grilled veggies and baguette.

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It’s really good!

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And if you are really lucky, there will be some leftovers to put on a baguette from Little T’s and make a steak sandwich!

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Be sure to slather a little chimichurri on there and perhaps even some horseradish mayo!

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3 comments to Grilled Garlic Steak with Argentinian Chimichurri Sauce

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