Tasty Steak with Chimichurri Sauce

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
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Ingredients

• 4 x 150 g (5½ oz) beef porterhouse or rump steaks
• oil, for cooking

Chimichurri sauce

• 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

Steps

1. Add vinegar, oil, herbs, cumin, garlic, chilli and salt in a food processor to make the chimichurri sauce.
2. Make a smooth paste by blending everything nicely.
3. 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.
4. Once the steak is ready to cook, heat the barbecue grill.
5. 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.
6. Depending on your preference, you can cook for more or less time too.
7. Make sure to remove the steaks from the cooking grill and then cover as well.
8. Keep it in a warm place for around 5 minutes.
9. Slice the steaks as you like, we recommend cutting them thick.
10. Now pour the remaining sauce on them and serve them with potato chips or as you like.

Cook’s notes

1. These oven temperatures are for conventional
2. Decrease the temperature by 20 degree Celsius if using convection.
3. 1 teaspoon amounts to 5ml
4. 1 tablespoon amounts to 20ml
5. 1 cup amounts to 250ml.
6. Take fresh herbs if not specified
7. Vegetables have to be medium-sized and peeled if not specified
8. Eggs have to be around 55-60 grams if not specified

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