Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Strip Steak with Chimichurri
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 183
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 157 mg
Strip steak is a tender cut with good marbling that lends itself to simple grilling. Lightly charred and medium-rare in the center, this is the perfect steak to serve with chimichurri: a vibrant herb sauce typically combining chopped parsley, garlic, vinegar and olive oil. The tangy, fresh punch of the sauce provides a bright, fresh contrast to the meatiness of the steak.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 183
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 157 mg
Ingredients
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Directions
- Preheat a grill to medium-high. Let the steaks sit at room temperature for 20 minutes. Make the chimichurri: Combine the parsley, cilantro, scallions, oregano, garlic, olive oil, vinegar and 1/2 teaspoon each salt and pepper in a medium bowl.
- Season the steaks generously with salt and pepper. Oil the grill grates. Grill the steaks, rotating once on each side for crosshatch marks, until well marked on both sides, 5 to 7 minutes total for medium-rare, depending on the thickness.
- Remove to a cutting board and let rest 5 minutes, then slice against the grain. Serve with the chimichurri.
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