Grilled Steak with Chimichurri

Sometimes all you crave is some steak and potatoes! Winter has been pretty long this year and I am so looking forward to BBQ season. Here is a fresh steak recipe that will get you through the winter hump! And this Chimichurri sauce.... well this can pretty much go on anything!

What you’ll need:

• Large Flank or European Cut Steak

• 1/2 cup of olive oil

• 1/4 cup of red wine vinegar

• 2 tbsp of finely chopped red onion

• 2 tbsp of chopped fresh fennel

• 1/4 cup of chopped flat leafed parsley

• 3 tbsp of finely chopped cilantro

• 2 crushed garlic cloves

• Salt & Pepper to taste

What you’ll do:

Season your steak with salt and pepper and a drizzle of olive oil, set aside.

In a mortar and pestle, crush together the garlic and red wine vinegar, add the cilantro, and mix.

In a bowl, add the olive oil, red onion, fennel, parsley and the mixture from the mortar, mix all together, add salt and pepper to taste, set aside.

Heat up a grill pan (or your BBQ if you can), grill your steak to your desired cook. This recipe is best when the steak is medium rare.

Let the steak stand 5 mins, so it can absorb its juices. 

Slice the steak against the grain, and drizzle the Chimichurri on top of the steak.

Serve with your favorite roasted potatoes and salad! Easy meal in under 30mins!

*** Tip: Paired with an Arugula Tangerine Salad with balsamic vinegar, will have the perfect balance! The arugula has a nutty taste to compliment the Chimichurri and the tangerine add a sweetness to compliment the garlic!