• Steak
  • 1 to 2 lb sirloin steak
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Chimichurri
  • 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 1/2 cup fresh cilantro leaves
  • 4 garlic cloves
  • 4 tablespoons rice wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried red pepper flakes
  • 1/4 teaspoon freshly ground black pepper

On Sunday afternoons our family always enjoys a nice Sunday dinner.

That’s what we call it — dinner.

But we eat our dinner for lunch.

Only on Sundays.

Could I make that any more complicated?

Yesterday we enjoyed our Sunday Dinner at lunch with a grilled steak that I marinated in a chimchurri sauce, steakhouse baked potatoes, creamed spinach and a grilled salad.

It was very yummy!

I adapted the recipe from one of my favorite bloggers, Elise (isn’t that a pretty name?) Bauer from SimplyRecipes.com.

1. Begin by preparing your chimichurri sauce. This sauce will be used as a marinade and also served on the side of your steak. Finely chop the parsley, garlic and cilantro by hand or in a food processor like I did. Stir in the vinegar, olive oil, salt, pepper and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.

2. Place your steak or steaks in a plastic bag and pour 1/3 of your chimichurri mixture into your bag. Gently massage your chimichurri sauce into the meat. Allow the meat to marinate in the refrigerator for several hours (I wold say for at least two hours). Remove from the refrigerator one hour before grilling so that it gets close to room temperature before cooking. Just before cooking, be sure to wipe off the delicious marinade from your steak(s) and  sprinkle with salt and pepper.

4. If grilling your steak, prepare a grill or grill pan by brushing with vegetable oil. If you are grilling on a grill pan or in a cast iron pan be sure to oil as well. Place your steak(s) so that one side has high, direct heat and another side has indirect heat. Place your steak on the side of the grill with high, direct heat, so that it sears. This helps to seal in the juices. Grill for a minute or two on each side, enough to brown the meat. Transfer the steak to the indirect heat side of the grill, close the lid or tent with aluminum foil if grilling on the stove top like we did. Cook for 5-10 minutes until the steak is cooked to your desired level of doneness.

5. Remove from the grill or grill pan and let rest. If you cut into your steak too soon, all of the delicious juices will flow out. Allow your steak to rest for about 5 to 10 minutes.

6. Slice up your steak or serve individual steaks with chimichurri sauce on the side. When slicing cut across the grain.

What does that mean, Elise?

Well, meat is made up of bundles of long muscle fibers that are laid out parallel to one another. Just like wood, meat has a grain, too.  You can read more about it at Serious Eats. They wrote up a very nice article just for you!