Light, green and very flavorful steak with chimichurri

Light, green and very flavorful steak with chimichurri

  1. Let the steak stand for 30 minutes at room temperature. Sprinkle steak with salt and 1/2 teaspoon pepper.
  2. Heat the grill to high heat.
  3. Drop the garlic through the food chute with the processor running. Process until chopped. Add parsley, coriander and mint. Process until coarsely chopped. Add oil, next 3 ingredients, and remaining 1/2 teaspoon pepper. Process until finely chopped.
  4. Place the steak on a grill rack coated with cooking spray. Grill 2 minutes. Flip the steak. Grill 2 to 3 minutes. Let stand 5 minutes. Cut the steak across the grain into thin slices. Served with sauce.

Amanda Haas is the culinary director at the Williams-Sonoma Test Kitchen. She is also a mother of two beautifully active children, a cookbook author, cooking video host, and founder One meal for one family, a website that helps families plan a menu, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features these and other family-friendly recipes. Amanda’s latest cookbook, featuring delicious dishes focused on health and wellbeing, will be published by Chronicle Books at the end of the year.

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