Sirloin With Chimichurri Marinade Food

SIRLOIN WITH CHIMICHURRI MARINADE

Steps:

• Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.
• Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade To Serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
• Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
• Serve with the reserved marinade.

GRILLED SIRLOIN STEAK WITH CHIMICHURRI SAUCE

Steps:

• For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
• In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
• For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
• Slice steak thinly, and serve with Chimichurri sauce.

CHRISTINA'S SPICY SIRLOIN WITH CHIMICHURRI

Steps:

• Trim fat from the steak, and set aside.
• Combine cilantro and the next 9 ingrediants in a large ziplock bag. Add steak to the bag, and seal. Marinate in refridgerator for 3 hours, turning occasionally.
• Remove steak from the bag; discard marinade.
• Prepare the grill.
• Place steak in grill rack coated with cooking spray; grill steak for 8 minutes on each side untill desired degree of doneness. let stand for 3 minutes.
• Cut steak diagonally across grain into thin slices.
• Serve with Chimichurri sauce.

SIRLOIN WITH CHIMICHURRI MARINADE

Steps:

• Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour. Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes. Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain. Serve with the reserved marinade. Serves 2

SEARED STEAK WITH CHIMICHURRI DRESSING

Steps:

• To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper - you can add salt just before serving.
• Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you're making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
• Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat - spooning over the remaining dressing.