| Prep: 20 mins | Cook: 10 mins – 14 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 362 | 22g | 7g | 8g |
| sugars | fibre | protein | salt |
| 1g | 1.5g | 34g | 1g |
Grilled Steak with Samphire and Chimichurri is a recipe that takes my love for the healthy Californian food culture and blends it perfectly with the comfort of American family dining. As a mother of three passionate food lovers, I can’t help but feel excited about every opportunity to prepare and perfect this recipe. There’s something spectacular about the unique fusion of fresh, crunchy Samphire, juicy steak, and the tantalizing zing of the Chimichurri sauce.
The Magic of Samphire
Samphire, is a coastal plant also known as sea asparagus, packed with vitamins, minerals, and other essential nutrients. Being true to my Californian roots, I adore incorporating this super-vegetable into my dishes. I love how it adds a distinct saltiness to the meal which contrasts beautifully with the richness of the steak and the flavorful Chimichurri sauce.
Chimichurri – A Sauce to Savor
Flavours can transport us, and the Chimichurri sauce in this recipe brings back the memory of my successful experimentation with Latin American cuisine. The mix of fresh parsley, garlic, oregano, and tangy red wine vinegar, drizzled with extra virgin olive oil and seasoned with sea salt, black and red pepper delivers an unforgettable, robust punch to our Grilled Steak with Samphire and Chimichurri.
Health-wise, a dollop of this sauce is a gem. Rich in antioxidants and boasting anti-inflammatory properties, this piquant delight packs a healthy punch.
I often serve the Grilled Steak with Samphire and Chimichurri alongside a glass of wine, complementing the culinary symphony with a melody of unique California wines. This dish might remind you of a familiar steak and asparagus, but I assure you the unique combination of ingredients makes it a special treat to enjoy.
I hope you enjoy trying this recipe at home as much as I enjoy sharing it with you. It’s a true testament to my belief: nurturing your body with good food isn’t a tedious chore but a joyful experience to be relished at every opportunity.
What You’ll Need
- 6 x 8-ounce Sirloin steaks
- 2 cups of fresh Samphire
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 cup of flat-leaf parsley
- 4 cloves of garlic, peeled
- 1/2 cup of fresh oregano leaves
- 1/4 cup of red wine vinegar
- 1/2 cup of extra-virgin olive oil
- 1 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 teaspoon of red pepper flakes
Method
Step One:
First, you will be preparing the steaks. Season the 6 Sirloin steaks with salt and pepper to your taste. Set them aside and allow them to rest while you prepare the chimichurri sauce.
Step Two:
Next, you will need to prepare the chimichurri sauce. In a food processor, add 1 cup of flat-leaf parsley, 4 peeled cloves of garlic, 1/2 cup of fresh oregano leaves, 1/4 cup of red wine vinegar, 1/2 cup of extra-virgin olive oil, 1 teaspoon of sea salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of red pepper flakes. Blend all of these together until a thick sauce is formed. After it is thoroughly mixed, set the sauce aside for later use.
Step Three:
Now it’s time to cook the steaks. Preheat your grill over high heat and brush the steaks with 1 tablespoon of olive oil. Once the grill is hot enough, place the steaks on it and cook each side for approximately 4-6 minutes, depending on how well done you prefer your steak.
Step Four:
While the steaks are grilling, bring a pot of water to a boil. After the water is boiling, add the 2 cups of fresh samphire and blanch it for about a minute. Immediately after, drain the samphire and rinse it under cold water to stop it from cooking further.
Step Five:
Once the steaks are cooked to your preference, remove them from the grill and let them rest for a few minutes. After they have rested, drizzle the chimichurri sauce over each steak.
Step Six:
The final step is to plate the meal. On each plate, place a steak and a portion of the blanched samphire. Drizzle a bit more chimichurri over the steak and samphire. Your Grilled Steak with Samphire and Chimichurri is now ready to be served and enjoyed!
