This post is my contribution for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. This week it is being hosted by Ivy from Kopiaste. Started by Kalyn and now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicions (and unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world.
Funny thing . . . I would call Paul and I adventurous cooks. We have a pantry that is chock full of ingredients many have never heard of. We enjoy experimenting with new things and rarely make the some thing twice. Given that it is odd that until Sunday night we had never tried Chimichurri sauce.
Sure, I had read about this classic Argentina sauce. Chimichurri is a classic Argentinian sauce, predominantly made with aji molido, a mild red chili. It’s wonderful on grilled meats, but also makes a lovely dipping sauce for bread. With garlic, olive oil, vinegar and freshly chopped parsley, this sauce is quick to make yet it adds a wonderful depth to grilled meats.
Paul decided to try this recipe because it would assist us in using the excess of cilantro that we 'happened' to have in the house. Note to self - do not purchase herbs in a rush. Does anyone else think cilantro looks a wee bit like parsley? ARGH
You'll be pleased with this recipe, it's so easy and so incredibly flavorful. I love the flavor of fresh herbs, and chimichurri is basically just fresh herbs blended in a food processor. This chimichurri was made with cilantro and parsley (there are as many recipes out there for chimichurri sauce out there are there are folks claiming to have invented the internet), and I think it's a great combination. It has a little bite to it, but then gives way to fresh, bold and wonderful flavors. The food processor makes this a breeze to put together. It took Paul longer to wash the herbs than it did to make the chimichurri. The steak was flavorful and tender, and the chimichurri really took it to the next level.
Even though we don't normally make recipes over and over again, we will definitely be making this again soon!
Sirloin Steak with Chimichurri Sauce
1 1/2 pounds trimmed sirloin steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Grill steak on the heated grill until cooked to your liking.. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.