Tonight I got the chance to cook for a friend. She wasn’t very specific in what she wanted so I combined a recipe that I got off of Guy Fieri from Food Network. He placed a nice skirt steak on a 4-herb chimichurri. Instead, I used a sirloin steak, also cut on the bias, and served on top salsa verde – a variation of traditional sasla verde and his 4-herb chimichurri. The picture isn’t the best since i put the steak on a bed of salsa verde, but I’ve been experimenting with the D90 and the picture came out really well. Here’s the recipe:
Tags: chimchurri, recipe, Steak
- sirloin steak
- lemon juice
- garlic
- cilantro
- congac
- salt and pepper
- olive oil
- Marinate the steak in lemon juice, chopped garlic and cilantro, salt and pepper lightly oiled with olive oil.
- Get the grill pan on medium high heat and sear both sides for 1 minute. Finish cooking in the oven until desired doneness is reached (I prefer rare for this).
- salt and pepper
- olive oil
- basil
- parsley
- oregano
- garlic
- green onion
- capers
- Roughly chop all ingredients except olive oil. Add to food processor and pulse quickly while drizzling olive oil until it’s smooth but still has some rough consistency.
- Serve on top of steak after slicing it on the bias.
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