My first chimichurri sauce

I was watching the Food Network the other day, and Tyler’s Ultimate was one.  I actually like this show, and I think Tyler Florence has some great ideas on the show.  Last week, he was making pork tenderloin with chimichurri sauce, and it made me remember having something similar on our honeymood in Aruba.

When we had chimichurri, it was with steak, not pork, though, so I decided to try it with a Flat Iron steak, which is a great, inexpensive cut, as long as you’re tastes allow for rare or medium rare (cooking a Flat Iron more than that makes it pretty tough).

The first thing I did was start half a chimney of charcoal and loading up the Big Green Egg with more charcoal on a 3 zone set up, along with some pecan wood.  then I quartered some red potatoes and put them into a cast iron Dutch oven with olive oil and crushed garlic.  The potatoes went on the BGE as soon as the coals were ready.  To get the cooking started, I had the BGE at about 450 degrees, with the Dutch oven over the hot part of the fire, but I moved it to the cool zone when it was time to grill the steak.  To get good color on the potatoes, I did turn them now and then as they cooked.

While the potatoes were cooking away, I got the steak out to season and warm up a bit.  I seasoned it very simply… Olive oil, grey salt, black pepper, and lime juice on both sides.  By itself, that makes a good steak, as a good steak doesn’t need a lot of extra seasoning.

Next, it was time to do the chimichurri sauce.  I watched TF make the sauce, and remembered the ingredients.  I wasn’t about to actually look the recipe up… You’d think less of me then, wouldn’t you???

The ingredients are simple, and most are included in the photo.  I did, however, realize I left out 2 important ingredients… duh!  The ingredients are:

• Fresh parsley, about a cup
• Fresh oregano, about 1/2 to 3/4 cup
• The juice of 2 limes
• Enough olive oil to blend it all together (up to 1 cup)
• 4 cloves of crushed garlic (more or less to taste)
• 2 chopped up jalapeno peppers, seeds and veins removed
• Black pepper
• Grey salt

From the photo, I forgot to add the jalapenos and garlic to the palatte, but they were in the sauce.

When I figured the potatoes were about 10 minutes from being done, I put the steak on the grill, after moving the potatoes over.  I got the grill going at about 600 degrees, and got good sear marks on the steak (this is done by laying the steak over the hottest part of the fire for 45 seconds, then turning it 90 degrees for another 45 seconds, turning the steak over and repeating).  I then removed the potatoes from the BGE, as they would still cook a bit in the cast iron, and I moved the steak to the medium zone of the fire to finish cooking.

After the steak was done, and it rested for 5 minutes, I sliced it across the grain.  This was more for looks than need, as the steak is tender and doesn’t have to be cut like a flank steak.  A bit of chimichurri on the plate, topped with steak slices, a few potatoes on the side, and dinner was ready!

We had a petite syrah with the steak, which went well with it.  Brighter reds would work, like a zinfindel, as the chimichurri lightens up the beef flavor.  If I’d had one, I’d have used a Malbec with it, especially one from Argentina, to round out the Argentina inspiration of the meal.

Now here is the ‘honesty’ part of the blog…  My wife was indifferent to the sauce.  I happened to like it, but she could take it or leave it.  She’s not big on sauces, though.  I still think it’s something I will do now and then for something different.  I also think a thicker cut steak, like a good cowboy ribeye, that’s got a good charred exterior would work even better then the Flat Iron steak.  I still count it as a success, and our next dinner guests will likely get to try chimichurri!  I think I’d like it on burgers, too, along with an heirloom tomato slice!

Edit….

I had leftover potatoes, so I sliced them and put them in a skillet with some butter and oil, and added some dried basil, then served them with sliced tomatoes.  With balsamic vinegar and fleur de sel salt, the potatoes made a great autumn lunch!