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Recipe from: foodiebaker Image Credit: Jasline N. (Foodie Baker)v |
Steak
with Chimichurri (Curtis Stone)
“I will opt
for flank or strip-loin steak as they are cheaper cuts but still taste equally
good! But feel free to use whatever cuts you like! I also increased the ratio
of sauce to steak as Curtis' recipe doesn't seem enough to me.” Jasline N. (Foodie Baker)
Ingredients:
1 clove
garlic, peeled
1/2 teaspoon
coarse sea salt (1/4 teaspoon table salt)
1 cup
coriander (mix of leaves and stalk)
1 to 2 tablespoons lemon / lime juice
2 to 3
tablespoons olive oil
Freshly
ground black pepper
2 pieces of
steaks, about 150-200 grams each
Preparation:
Place the
garlic, salt, coriander in a pestle and mortar and pound until a paste forms.
Add in 1
tablespoon lemon juice and olive oil.
Stir in well
until you get a smooth and spreading consistency.
Season with
freshly ground black pepper.
Taste and add
more lemon juice/olive oil if desired.
Transfer into
a serving bowl and set aside, covered.
Heat the
grill pan over high heat until very hot (water sprinkled on the grill pan will
immediately
sizzle and evaporate).
While the
grill pan is heating, season the steaks both sides with salt and freshly ground
pepper.
Drizzle olive
oil on both sides and place them down on the grill pan.
Turn the heat
down to medium and grill, untouched, for 2 to 3 minutes (so that it will get
the nice
grill marks).
Flip onto the
other side and grill until the steaks reached just slightly below your desired
doneness.
Remove the
steaks and place on a chopping board.
Wrap the
steaks loosely with aluminum foil and let it rest for 3 to 5 minutes.
Unwrap the
steaks, slice them thinly at a diagonal and transfer onto a serving plate.
Spoon the
reserved chimichurri sauce over and serve immediately.
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