Summer Herb Chimichurri with Grilled Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chimichurri is a thick and flavorful herb sauce. Fresh basil and marjoram stand in for traditional parsley in this version of the Argentine favorite. Ingredients:
1 tablespoon olive oil |
1/2 cup finely chopped shallots (about 3 ounces) |
8 garlic cloves, minced |
2 tablespoons fresh lemon juice |
1 tablespoon sherry vinegar |
1/4 teaspoon crushed red pepper |
1 cup chopped arugula |
1/4 cup finely chopped fresh basil |
1 teaspoon dried marjoram |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/2 teaspoon spanish smoked paprika |
1 (1-pound) flank steak, trimmed |
cooking spray |
Directions:
1. Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 3 minutes or until tender. Remove from heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
2. Prepare grill.
3. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub paprika mixture over steak. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Spoon sauce down center of slices, and serve.
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