Sunday, July 25, 2010

Chimichurri Rubbed Steak


Arlene and I like to take a particular cooking class at The Silo, with Jill Nicolson - Cinco de Mayo.

The Silo cooking classes are great because you cook, and eat, and drink, and learn all at once. And, you leave with the recipes in hand.

The Chimichurri Rubbed Steak (it was Beef Tenderloin in the class) has been a hit at my house many times.

So this week when Stew Leonards was having a $1.99 per pound sale on London Broil - I picked up two, made the rub, and served to praise.

The recipe follows.
1 cup flat leaf parsley - chopped fine
1/2 cup cilantro - chopped fine
2 tablespoons thyme - stemmed and chopped fine
1/2 cup white onion, minced
1 cup extra-virgin olive oil
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoons fresh lime juice
2 teaspoons of kosher or sea salt
1/2 teaspoon cumin
2 jalapenos, minced
1 teaspoon fresh ground pepper

In a food processor combine all ingredients.
Puree until fine and smooth - around 2 minutes.
Rub the steak with the paste and let sit for 1 hour or longer.
Grill until desired doneness.

1 comment:

  1. Sounds delish. Might have to try this with the peach salsa.

    ReplyDelete