Grilled Steak with Huacatay Chimichurri

From the moment I stumbled upon the combination of a hearty steak and the vibrant flavors of Huacatay Chimichurri, I was hooked. This recipe, Grilled Steak with Huacatay Chimichurri, strikes a beautiful balance between the robust, smoky flavors of perfectly grilled sirloin steak and the fresh, herbal nuances of huacatay, also known as Peruvian black mint. While huacatay can be hard to find, substituting it with a mix of fresh cilantro and mint creates an equally delightful chimichurri that brightens up the dish in the most aromatic way.

A Fusion of Cultures

This recipe embodies a fusion of culinary traditions. The grilled steak brings the simplicity and hearty satisfaction that is a hallmark of many Pacific Northwest dishes. On the other hand, the Huacatay Chimichurri dips into the rich, herbaceous sauces often found in South American cuisine. My background of combining Pacific Northwest ingredients with my Japanese heritage means I’m no stranger to blending flavors from different corners of the world. This dish is a testament to that philosophy, creating something both familiar and excitingly new.

Health Benefits

Beyond being a mouthwatering dish, Grilled Steak with Huacatay Chimichurri also packs a punch in terms of health benefits. Sirloin steak is a great source of protein, essential for muscle repair and growth. The fresh herbs in the chimichurri, including parsley, huacatay (or cilantro and mint), offer a wealth of vitamins and antioxidants. Garlic and shallots, known for their anti-inflammatory properties, complement the digestive benefits of red wine vinegar. Olive oil provides heart-healthy fats, while the lemon zest and juice offer a refreshing dose of Vitamin C.

Perfect Pairings

If you’re looking to complete your meal, consider pairing this dish with a variety of sides. Roasted vegetables or a simple mixed greens salad would complement the rich flavors of the steak. Alternatively, rice pilaf or quinoa could serve as a hearty base, soaking up any extra chimichurri. For a twist on tradition, serve it alongside a bowl of miso soup, allowing the umami flavors to dance on your palate.

This recipe reminds me slightly of Argentinian Chimichurri dishes or even a good old Texas BBQ steak, but with a unique twist that makes it stand out on its own. Whether you’re planning a family dinner or a date night, Grilled Steak with Huacatay Chimichurri is sure to impress and satisfy.

Once you get a taste of this exquisite harmony of flavors, it’s hard not to fall in love. Every slice of the steak, coated in the vibrant, zesty chimichurri, brings a sense of joy and fulfillment, truly making this recipe one for the books.

What You’ll Need