Steak with Chimichurri Sauce Recipe
In the heart of Montreal, where the rhythm of the city blends with diverse culinary experiences, I stumbled upon a hidden gem – a small bistro named “La Saveur Exquise.” Intrigued by its reputation for mouthwatering dishes, I decided to explore the culinary wonders it had to offer.
As I entered, the cozy ambiance welcomed me, and the tantalizing scent of grilling meat filled the air. The menu boasted a variety of dishes, but one caught my attention – the Tasty Steak with Chimichurri Sauce. Eager to embark on a culinary adventure, I ordered the dish with great anticipation.
When the steak arrived, it was a masterpiece on a plate – perfectly seared, adorned with grill marks that hinted at the savory goodness within. The chimichurri sauce, a vibrant green cascade, added a pop of color and promised a burst of flavors.
As I cut into the steak, the knife glided through the tender meat, releasing a succulent aroma. The first bite was a revelation – a symphony of savory, smoky, and herbaceous notes danced on my palate. The chimichurri sauce, with its fresh herbs and zesty kick, elevated the experience to a new level.
In that moment, each bite became a celebration of culinary craftsmanship. The steak, cooked to perfection, melted in my mouth, and the chimichurri sauce added a delightful contrast that left me craving more. It was a culinary affair that lingered in my memory, a delightful rendezvous with a Tasty Steak with Chimichurri Sauce that transcended the ordinary.
Since that day, whenever the craving for a delectable steak arises, I find myself returning to “La Saveur Exquise,” where each visit is a reunion with the flavors that transformed a simple meal into an unforgettable culinary journey. The Tasty Steak with Chimichurri Sauce remains a cherished chapter in my personal gastronomic story, a tale of indulgence that adds a sprinkle of magic to the rich tapestry of my culinary experiences.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Quantity: 4 Servings
487 calories per serving
- 4 x 150 g (5½ oz) beef porterhouse or rump steaks
- oil, for cooking
- 125 ml extra-virgin olive oil
- 1 handful flat-leaf (Italian) parsley leaves
- 4 tbsp red wine vinegar
- 1handful coriander (cilantro) leaves
- 2 peeled cloves of garlic
- 1 tsp chilli flakes
- ½ tsp ground cumin
- ½ tsp salt
- Add vinegar, oil, herbs, cumin, garlic, chilli and salt in a food processor to make the chimichurri sauce.
- Make a smooth paste by blending everything nicely.
- Take half quantity of this sauce and pour it over the steaks. Depending upon the time available, the steak can be marinated for up to 4 hours.
- Once the steak is ready to cook, heat the barbecue grill.
- Lightly brush the steaks with oil and cook it on the grill on both sides. This should take around 3-4 minutes on each side.
- Depending on your preference, you can cook for more or less time too.
- Make sure to remove the steaks from the cooking grill and then cover as well.
- Keep it in a warm place for around 5 minutes.
- Slice the steaks as you like, we recommend cutting them thick.
- Now pour the remaining sauce on them and serve them with potato chips or as you like.
- These oven temperatures are for conventional
- Decrease the temperature by 20 degree Celsius if using convection.
- 1 teaspoon amounts to 5ml
- 1 tablespoon amounts to 20ml
- 1 cup amounts to 250ml.
- Take fresh herbs if not specified
- Vegetables have to be medium-sized and peeled if not specified
- Eggs have to be around 55-60 grams if not specified