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Wednesday, April 3, 2013

Grilled Steaks with Southwest Style Chimichurri

Is any one else a little amazed that it's April already?  I mean, doesn't it just seem like we celebrated Christmas.... or is that just me?  Honestly, I don't know where the time goes anymore.  I'm going to sound like an old lady here, but, enjoy time while you can kids!  Don't wish your life away because once you hit a certain age, time goes by so fast you'll be BEGGING to get back some of that wasted time!!

Okay, enough with the insightful comments.... let's talk chimichurri!!!  I do love chimichurri.. I've featured it a few different times on my blog, starting with the "REAL" version and basically just using that in different recipes.  So, when I saw this recipe for a bit of a different version, I knew I was going to have to try it.  I don't think it looks as pretty as the real version, but it was darn good.  A little heat from the jalapenos... mmmmmm!  it was perfect for these steaks or on chicken or fish or sandwiches or pizzas or....   well, I think you get my point :)

Grilled Steaks with Southwest Style Chimichurri
Chimichurri recipe adapted from Whole Foods
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless New York strip steaks
olive oil
pepper
cayenne pepper
garlic salt
For the chimichurri -
1/2 cup fresh parsley, loosely packed
1 garlic clove, quartered
1 teaspoon dried oregano
1 jalapeno, roughly chopped
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
3-4 Tablespoons olive oil
salt and pepper to taste

Directions:
Drizzle olive oil over both sides of each steak.  Season evenly (on both sides) with pepper, cayenne and garlic salt.  Set aside.

Preheat grill to 400 degrees F.  Clean and oil grill grates.  While grill is preheating, make chimichurri by placing all ingredients in a food processor and pulsing until everything is roughly chopped.  Add more oil if necessary.

Place steaks over direct heat and grill 4-10 minutes per side, or until cooked to your desired doneness.  Remove from grill and allow to rest for 5 minutes.  Top with chimichurri and enjoy!

One Year Ago:  Pomegranate Balsamic Shrimp and Rice Casserole
Two Years Ago:  Jo Jo Potatoes
Three Years Ago:  Tarragon Tilapia

9 comments:

At Anna's kitchen table said...

That looks good Jenn, nice and fresh.

StephenC said...

The chimichurri is so easy it makes you wonder "why not make it?" I'm wondering that right now.

Big Dude said...

I really like chimichurri but have probably only taken the time to make it twice. I'm a long way from the sauce queen, perhaps because my mom never served sauces except on the obvious - like pasta or gravy for roast beef. I don't remember ever having a sauce on grilled meat. Both this and the "real one" sound delicious and your platter of grub has made me instantly hungry - I may have to go fix me some breakfast.

Pam said...

It looks really tasty on that perfectly cooked steak. YUM.

Time does fly once you get older. It flies even faster once you have kids. I can't believe my first born is already 10!!!

Yenta Mary said...

Spring is finally coming here - into the low 50s of late! So it's time to clean up the grill and get it fired up with fabulous dishes like this ... :)

Lea Ann said...

I fell in love with Chimichurri a couple of years ago. Yay for grilling season. I'll be making this soon.

Mary said...

It really is hard to beat a perfectly cooked steal, unless, of course, it is a perfectly cooked steak served with this chimichurri sauce. This looks wonderful, Jenn. Have a great day. Blessings...Mary

Jean | Delightful Repast said...

Jenn, that looks wonderful. Your steaks look perfectly cooked.

Chris said...

Chimichurri is one of my favorite condiments but I don't make it near often enough. Your steak looks great. We should make that for Walking Dead tomorrow! Oh wait....damn.