Cayenne Grilled Steak with Chimichurri Sauce

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98% would recommend
3.0
150 recipe ratings
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Main meal Lunch Dinner Chicken Beef Between 350 and 650 Moderate Dairy-Free Gluten-free

Serves

4

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (4 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

For the Chimichurri Sauce:

½ cup lightly packed fresh parsley

½ cup lightly packed fresh cilantro

4 garlic cloves, coarsely chopped

1 shallot, coarsely chopped

1 tablespoon fresh oregano

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

½ teaspoon crushed red pepper

¼ cup lemon juice

2 tablespoons red wine vinegar

1/2 cup olive oil


For the Cayenne Grilled Steaks:

2 tablespoons kosher salt

1/2 to 1 teaspoon cayenne pepper, depending on personal preference

4 6oz steaks

Instructions

1. To make the chimichurri: Place the parsley leaves, cilantro leaves, oregano leaves, garlic cloves, shallot, salt, pepper, crushed red pepper, lemon juice, and the red wine vinegar in a food processor. Turn the food processor on and blend while drizzling the olive oil in. Stop and pulse until well mixed. Set aside.

2. For the steaks: Mix together the salt and cayenne in a small bowl. Liberally season both sides of each steak.

3. Preheat your grill on high (450-500º F). Clean and oil your grill. Place the steaks on the hot grill, close the lid and wait for 3 minutes. Flip and cook another 3-4 minutes or until desired doneness is reached. Remove the steaks from the grill and wrap in foil for 5-10 minutes. Transfer to serving plates. Serve with chimichurri on the side or over the top.

LEAVE A COMMENT
3.0
150 recipe ratings
98% would recommend

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