Spicy Grilled Steak with Chimichurri Sauce
By Lana Granfors
2 cups lightly packed fresh cilantro
4 garlic cloves, coarsely chopped
1 shallot, coarsely chopped
1 T fresh oregano
1 tsp. kosher salt
1 tsp. fresh ground pepper
½ tsp crushed red pepper
¼ cup fresh squeezed lime or lemon juice
2 T dry red wine
2 T red wine vinegar
¾ cup olive oil plus more for brushing grill
Grilled Steak ingredients
2 T kosher salt
½ - 1 tsp. cayenne pepper, depending on heat desired
4 – 8 oz. ribeye steaks or 2 lbs. skirt steak, if a sliced steak variation is desired
Preparation for the Sauce
1 | In a food processor or blender, combine the cilantro, chopped garlic cloves, shallot, oregano leaves, salt, pepper, crushed red pepper, lime or lemon juice, red wine, and the red wine vinegar. Pulse or blend while drizzling the olive oil in until the mixture is a coarse puree. Taste, adjust seasoning and blend again. Set aside.
Preparation for the Steak
1 | Mix together the salt and cayenne in a small bowl. Liberally season both sides of each steak.
2 | Preheat grill to high (450-500 degrees). Brush grill with olive oil and place the steaks on the hot grill. Close the lid and wait for 3 minutes. Turn the steaks and cook another 3-4 minutes or until desired doneness is reached. Remove the steaks from the grill and cover with foil for 5-10 minutes. Serve with chimichurri sauce on the side or spoon over the top of each steak.
3 | If grilling skirt steak, follow above instructions and grill until medium rare, 2-4 minutes per side depending on thickness, being careful not to overcook. Remove the steak from the grill and cover with foil for at least 5 minutes. Slice the skirt steak across the grain with a knife at a 45-degree angle. Arrange on a serving platter and serve with chimichurri sauce spooned over the sliced steak. The extra sauce is served on the side.
Serves 4 to 6
Prep: 15 minutes; Grill time: 20-25 minutes