Well isn't this a pretty sight! Bright green chimichurri sauce over a chimichurri marinated grilled steak. I had it for the first time in years just a few weeks ago (hi Joyce and co!) and had been thinking about it ever since. And thus, last night's delicious dinner!
Oh and gee did I mention I got a new grill this year? Because I did! I got a Weber, and it's the first charcoal grill I've ever used. I invited my Cabo girls over for a grilling potluck as an opportunity to practice. I grew up with gas grills, so charcoal is a whole different ball game for me. A smoky, delicious ball game! The steaks came out perfectly and we supplemented with shrimp, corn, potato and pasta salads, and topped off with grilled peaches for dessert. I served my strawberry lemon-limeade, also. It was a delightful Sunday evening!
adapted from chef blade
1 bunch flat leaf parsley
6-8 cloves of garlic, minced
1 tbsp diced onion or shallot
1/3 C red wine vinegar
2/3 C olive oil
1/2 lemon - zest and juice
1 tsp oregano
1/2 tsp salt
freshly ground black pepper
pinch or freshly ground red pepper flakes
Pulse parsley in a food processor to chop. Add remaining ingredients and blend. (Or you can chop it all up and blend by hand.) Divide into 2 equal parts - half for marinade, half for topping. Allow to sit for at least 2 hours for flavors to marry. You can refrigerate it, but make sure to bring it to room temp before serving.
Marinate steak 2 hours up to overnight. Grill to desired tenderness. (For a guide to steak doneness, see here.) Allow steak to rest for at least 10 min for juices to redistribute. Slice on the diagonal for pretty presentation, and top with the chimichurri.