Summertime may be a few weeks away on the calendar, but by the thermometer on my patio, I’d say it’s already here. That means grilling season is also here. I like to grill everything. Grilled Caesar, grilled fruit, grilled seafood, grilled veggies. But nothing really beats a grilled steak though. Especially if it came from a 100% grass-fed cow from a local farm. The beef is the star but the chimichurri sauce is light, bright and fresh.
If you’re not familiar with chimichurri, it’s an Argentinian sauce made of parsley, garlic, olive oil and vinegar. I’ve also added some cilantro to further brighten it up and some red pepper flakes because I like it spicy.
For the steak I used a London broil, which is really a top round cut. The better cuts for this would be a flank steak or a skirt steak, but I was out of those. I seasoned the beef liberally with kosher salt and freshly ground pepper after I let it rest at room temperature for an hour. Then I grilled it to the desired degree of doneness, for us that means medium-rare. I wouldn’t go past medium for this cut of beef as it will become extremely tough. Not good!
Now that you have your chimichurri sauce made and the steak resting, you’ll need a side dish. The sweet and spicy Spanish rice is the perfect compliment to the bright, fresh chimichurri sauce.
We enjoyed ours al fresco with a wonderful Francis Ford Coppola claret.