Last summer during our vacation in Florida, I tried chimichurri for the first time. I actually didn’t even order it myself, but tried a bite of my Grandma’s dish. I was a little leery and not sure if I would like it but it ended up being love at first bite. It was bright, fresh and perfect for a summer meal.
Ever since returning, I have been meaning to make it at home but I just never got around to it. I was looking through our Florida photo album recently and the chimichurri came back to me. So I searched around the net for a delicious and simple recipe that we would all enjoy.
It seems like a large number of ingredients for a dish but a lot of them are things you probably already have on hand. What’s even better is that you literally throw everything in a food processor, zip it around then marinade the steak for a few hours. I also whipped up some amazing black beans and rice (also inspired by our Florida trip) that I will be sharing with you all soon. It was the perfect meal to bring me back to the sunny, ocean breezes of Florida!
recipe from Emeril Lagasse
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak (I used flank steak)
1. In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
2. Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
3. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium heat. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.