| Prep: 15 mins | Cook: 10 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 40g | 12g | 2g |
| sugars | fibre | protein | salt |
| 0.5g | 0.5g | 35g | 1.2g |
When I first conceived the recipe for Grilled Steak with Long Pepper Chimichurri, I wanted something that brought a unique, vibrant twist to a classic dish. This isn’t just your ordinary steak; it marries robust, grilled ribeye or sirloin with the zesty freshness of parsley and cilantro, elevated by the exotic, nuanced heat of long pepper. Truly, it’s an experience that takes me back to my Louisiana roots while paying homage to my French heritage.
A Symphony of Flavors
What I love about this recipe is the way it plays with contrasts. The rich, umami-laden steak is perfectly balanced by the chimichurri sauce, which is packed with bright, herbaceous notes and a delightful hint of heat from both the long pepper and red pepper flakes. This dish is a symphony of flavors, each element contributing its own distinct note to create a harmonious whole. It’s a recipe that reflects my love for creatively combining different culinary traditions.
Surprising Health Benefits
Another reason I adore Grilled Steak with Long Pepper Chimichurri is because it’s not only delicious but also nutritious. Did you know that cilantro and parsley are packed with antioxidants, vitamins, and minerals? Cilantro is rich in vitamin K, which is beneficial for bone health, and parsley is known for its vitamin C and A content, aiding in immunity and eye health. Long pepper, a less common spice, imparts not only a complex flavor but also offers potential anti-inflammatory benefits.
Perfect Pairings
This dish pairs beautifully with a variety of sides. Consider serving it with perfectly roasted potatoes or a fresh, crisp salad to balance out the richness of the steak. You could also complement it with a glass of robust red wine, such as a Cabernet Sauvignon or a Malbec, whose bold flavors can stand up to the depth of the steak and chimichurri.
For those who enjoy experimenting with their meals, Grilled Steak with Long Pepper Chimichurri is similar to other dishes like Argentinean asado or even a traditional French steak au poivre, though it possesses its own unique flair. Its versatility makes it the kind of recipe you’ll want to revisit time and again, each time discovering a new dimension to its flavor profile.
I am thrilled to share this recipe with you, and I hope it brings as much joy to your kitchen as it does to mine. Bon appétit!
What You’ll Need
- 2 lbs of steak (ribeye or sirloin)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 long pepper, finely ground
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt (for the chimichurri)
- 1/2 tsp black pepper (for the chimichurri)
Method
Step One
Preheat your grill to high heat. While the grill is heating up, take the 2 lbs of steak and pat them dry with a paper towel. Drizzle 2 tablespoons of olive oil over the steaks, and then evenly sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides of each steak. Let the steaks sit at room temperature for about 15-20 minutes.
Step Two
While the steaks are resting, prepare the Long Pepper Chimichurri. In a medium bowl, combine 1/2 cup of finely chopped fresh parsley, 1/4 cup of finely chopped fresh cilantro, 3 minced garlic cloves, and 1 long pepper finely ground. Add 1/4 cup of red wine vinegar, 1/3 cup of extra virgin olive oil, 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the mixture. Stir well to combine all the ingredients. Set aside.
Step Three
Once the grill is hot, place the steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Use a meat thermometer to ensure the internal temperature reaches at least 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Step Four
Remove the steaks from the grill and let them rest for about 5-10 minutes to allow the juices to redistribute. After resting, slice the steaks against the grain for maximum tenderness.
Step Five
Serve the grilled steak with a generous spoonful of the Long Pepper Chimichurri on top. Enjoy your delicious grilled steak with a bright and spicy chimichurri sauce!
