Yield: 2 servings.
Ingredients
- Chimichurri Sauce
- 1/3 cup roughly chopped fresh parsley
- 2 tbsp. roughly chopped fresh coriander
- Grated zest of one lemon
- 4 garlic cloves, minced
- Pinch of red chile flakes, or to taste
- 1/3 cup extra virgin olive oil
- Juice of 1/2 lemon to 1 lemon
- Coarse salt and freshly cracked black pepper, to taste
Method
- Add parsley, coriander, lemon zest, garlic and chile flakes, olive oil, juice of ½ lemon and salt and pepper to food processor. Pulse until well combined. Alternatively, use mortar and pestle to combine. Taste for seasoning. For a tangier sauce, add more lemon juice. For less tangier sauce, add more olive oil. Cover and set aside. Makes about 1 cup.
- Grilled Black Angus Striploins
- 2 Black Angus striploins (each about 8 to 10 ounces)
- Coarse salt and freshly cracked black pepper, to taste
- Grilled veggies, such as peppers and onions, for serving (optional)
- Brush grill well to clean. Preheat grill on high. Carefully wipe grill with vegetable oil.
- Season steaks with salt and pepper. Add 2 tbsp. of chimichurri sauce into small bowl. Brush steaks with 2 tbsp. of the chimichurri sauce. Reserve the remaining sauce to serve with the steaks.
- Grill steaks about 4 to 5 minutes on each side, for medium rare. Alternatively, cook until desired doneness. Serve steaks with 1 tbsp. of Chimichurri sauce and grilled veggies. Refrigerate any remaining chmichurri sauce.