Saturday, June 11, 2011

Chimichurri Steak Topper

Grilled up some sustainable beef from Missouri Legacy Beef tonight and topped them off with this great fresh Chimichurri Sauce topper.  This recipe gave me a chance to use my new Emile Henry Mortar and Pestle that tops any food processor in results for this sauce bar none!

Ingredients (for 4 medium to large steaks)
        4-5 Garlic Cloves, peeled
        1/2 Cup – fresh Cilantro leaves
        1/2 Cup – fresh, Parsley leaves
        2 Tbls. – fresh Thyme leaves (sub 1 Tbls. Ground Thyme)
        1 Tbls. – fresh Oregano leaves (sub 1 Tbls. Ground Oregano)
        1-2 Tbsp. --  Red Pepper Flakes
        Lemon Zest – (Sub Lemon Juice)
        4 Tbls. – Red Wine Vinegar
        ½ Cup – Extra Virgin Olive Oil
        Coarse Sea Salt or Himalayan Pink Salt
        Freshly ground Black Peppercorns
        4 - Kansas City Strip Steaks

1.    Chimichurri Sauce
a.    Mash the garlic in a Emile Henry Mortar and Pestle
b.    Add the cilantro, parsley, thyme and oregano and continue to mash with the mortar until all herbs are ground coarse.
c.    Remove ingredients into a glass bowl and add the red pepper flakes, lemon zest (or juice) and vinegar.
d.    While mixing drizzle in the EVOO
e.    Add salt and pepper to taste.
2.     Grilling the KC Strips
a.    Season the steak lightly; we use Adams Jail Break rub.
b.    Fire up your grill (BGE) to medium-high heat
c.    Cook steaks to desired temp/finish and remove from grill to rest.
d.  Plate the meat and spoon on Chimichurri sauce and serve.