Chimichurri is an awesome Argentina sauce used for marinating and saucing various grilled meats. It’s flavorful, full of herbs. It has a really nice balance with a touch of citrus.
Now, I always see chimichurri flank steak. I’m really picky when it comes to steak cuts. I pretty much won’t touch it unless it’s a ribeye or mignon cut. I’m not ashamed. I don’t want to be running for the floss the second I stop eating, so I go for the best portions.
4 thick cut ribeye steaks
4 medium size zucchini
1/2 cup red wine vinegar
1 teaspoon salt
4 garlic cloves
Few slices sweet yellow onion
1 red jalapeno
2 cups fresh cilantro
1 cup fresh flat-leaf parsley
1/3 cup fresh oregano
3/4 cup extra virgin olive oil
Salt and pepper to taste
1 tablespoon extra, extra virgin olive oil
In a blender, toss the vinegar, 1 teaspoon salt, garlic, onion, jalapeno, cilantro, flat-leaf parsley, oregano and 3/4 cup extra virgin olive oil. Pulse until it’s good and blended.
You’re not going for pureed, choppy is good. It only takes a couple of pulses.
POOF… perfect, ridiculously easy chimichurri without all the hand chopping. Marinate your steaks with half of the chimichurri sauce for at least 3 hours. You can even leave it overnight. This past time around I whipped up my chimichurri first thing in the morning and marinated the day, about 6 hours.
Preheat your grill. Shake the excess marinate off the steaks, gently. Take you zucchini and cut of the ends, then cut them in half lengthwise. Drizzle your remaining extra virgin olive oil and add a dash of salt and pepper.
Spray your grill with non-stick grill spray and toss on your steaks and zucchini. Cook until the zucchini is soft and the steaks are to desired temp. I always go for medium rare, which only takes about 4 minutes on each side.
Voila! Serve with the remaining chimichurri sauce.MORE WAYS TO CONNECT…