Chimichurri Steak

Chimichurri SteakChimichurri steak with pouch potatoes and balsamic grilled vegetables 

Another superb recipe from Chef Erin Ross at Dish Cooking Studio

I am not a big steak eater but this chimichurri steak with barbecue pouch potatoes and balsamic grilled vegetables with Ontario corn was so tasty.  Chimichurri is a South American piquant sauce or marinade generally made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red or chili pepper flakes.  It is traditionally used on grilled meat. 

Attending a cooking class with Margaret on a girls’ night out.

Dish Cooking Studio

Chef Erin

Chef Erin Ross preparing the veggies and potatoes

Slicing vegetables and potatoes

grilled veggies

Grilling the veggies

Grilling the chimichurri steaks to perfection
Grilling the steaks

Grilling the mushrooms and peppers

 Final product…full of flavour

Chimichurri Steak

Enjoy this meal with a glass of Esporao from the Alentejo (southern Portugal).  A Cabernet Sauvignon blend with dark cherry, chocolate, dried fruit and vanilla.

red wine photo

Here is the recipe for you to enjoy.

Chimichurri Steak with BBQ Pouch Potatoes & Balsamic Grilled Vegetables

Serving Size: 6

Ingredients

    Chimichurri Sauce: Makes 2 cups
  • 1/2 cup red wine vinegar
  • 1 tsp kosher salt
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chili or jalapeno, finely chopped
  • 1/2 cup mined fresh cilantro
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 tbsp finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil
  • 3 lb Flat Iron Steak
  • BBQ Pouch Potatoes:
  • 1 1/2 lb small new potatoes, halved
  • 1 1/2 lb small red potatoes, halved
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/3 cup roughly chopped shallots
  • 4 tsp finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • Balsamic Grilled Vegetables:
  • 3 large zucchinis, green and yellow
  • 1 large red onion
  • 2 sweet peppers
  • 4 portobello mushrooms
  • 1/2 lb asparagus
  • 1/4 cup chopped fresh flat-leaf parsley
  • Balsamic Marinade:
  • 1/3 cup balsamic vinegar
  • 3 cloves garlic, rasped
  • 2 tsp honey
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup olive oil

Instructions

    For the Steak:
  1. Combine vinegar, 1 tsp salt, garlic, shallot, and jalapeno in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
  2. Remove meat from marinade, pat dry, and grill. Cook until an internal temperature of 130 degrees has been reached. Remove from grill, cover with foil and allow to rest for minimum 20 minutes. Spoon reserved sauce over grilled meat.
  3. For the Potatoes:
  4. Tear off four 18-inch square pieces of heavy duty aluminum foil. In a large bowl, combine potatoes, oil, lemon juice, shallots, and thyme. Season with salt and pepper and toss to combine. Divide into four even batches, placing each batch in the center of one square of foil. Crimp foil closed, rolling sides to fully seal each packet.
  5. Turn the burners of a gas grill to medium high heat. Cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place patches on grill. Cover and cook for 10 minutes. Rotate packets front to back, cover, and continue cooking for 10 minutes longer. Move packets directly over heat, cover, and cook for 5 minutes more. Remove from grill and let cool for 5 minutes. Carefully open packets, season with additional salt, pepper, and lemon juice to taste, and serve immediately.
  6. For the Balsamic Vegetables:
  7. In a bowl, combine vinegar, garlic, honey, salt and pepper: slowly whisk in oil until emulsified.
  8. Cut each zucchini in half crosswise: cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds: add to zucchini. Core and seed sweet peppers: cut into large chunks and add to vegetables. Remove stems and gills from mushrooms: leave caps whole, and add to dish. Snap woody ends of asparagus. Pour marinade over vegetables: cover and let stand at room temperature for 2 hours, tossing occasionally. Place vegetables on greased grill over medium-high heat: close lid and grill, basting frequently with marinade, until tender, about 12 minutes. Serve sprinkled with parsley.
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At Dish Cooking Studio

Please visit Dish Cooking Studio for many other savoury recipes and/or attend a cooking class.  It’s an opportunity to work with professional chefs in their prep kitchen.

Thanks for coming by.

ilda



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