Ingredients
Steak
·
1 2-lb Frenched beef rib steak
·
Salt
·
Pepper
·
1 1/2 cups firmly packed fresh
flat-leaf parsley, trimmed of thick stems
·
4-6 garlic cloves
·
3 Tbsp fresh oregano leaves
·
3 Tbsp red or white wine vinegar
·
3/4 cup olive oil
·
1 1/2 teaspoon sea salt
·
1/2 teaspoon red pepper flakes
·
1/4 teaspoon freshly ground black
pepper
Method
1. Prepare the chimichurri sauce/marinade.
2. Finely chop the parsley, garlic and
oregano, place in a small bowl.
3. Stir in the vinegar, oil, salt,
pepper, and red pepper flakes.
4. Set aside two thirds of the sauce
for serving with the steak.
5. The remaining third of the sauce will be for
the marinade.
6. Place steak in a bowl or large zip
lock bag.
7. Take about a third of the prepared
chimichurri sauce and coat the steak for a marinade.
8. Cover completely with plastic wrap
or remove air from zip lock bag and secure close.
9. Let steak marinate for several
hours.
10. Remove steak from refrigerator 2
hours before cooking so that it gets close to room temperature before cooking.
11. Right before cooking, wipe off
marinade from steak and sprinkle steak generously with salt and pepper.
12. Prepare grill so that one side has
high, direct heat and another side has indirect heat.
13. Brush grill grates with vegetable
oil.
14. Place steak first on the side of the
grill with high, direct heat, so that it sears.
15. Grill for a minute or two on each
side, enough to brown the meat.
16. Then transfer the steak to the
indirect heat side of the grill.
17. Cover the grill; try to maintain a
grill temperature of 350°F.
18. Cook for 5-10 minutes until the
steak is cooked to your desired level of doneness.
19. Remove the meat to a plate and cover
with aluminum foil.
20. Let rest for 5 minutes before
serving.
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