We’re meat eaters in this household – I’m pretty sure that’s obvious to any of my regular readers. I’ll pretty much experiment with grilling, smoking, grinding, brining and roasting any piece of meat but when it comes to steak we are simple. We like our thick cut bone in rib eye grilled to perfection, plain and simple, because really, it doesn’t need anything else
So when it comes to sauce on a steak, I’m rather clueless. I always thought sauce was kind of a way to cover up some other flaw in the meal. It wasn’t until recently that I even considered buying a cut other than rib eye and experimenting with sauces. Fortunately, we were given some nice venison sirloins that I wanted to use up. I figured that was the perfect start to a little experimentation…
Chimichurri Steaks
from FoodNetwork.com
Ingredients:
- 1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
- 3 to 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chili pepper flakes
- 2 tablespoons fresh oregano leaves (optional)
- 2 tablespoons shallot or onion, minced
- 3/4 cup vegetable or olive oil
- 3 tablespoons sherry wine vinegar, or red wine vinegar
- 3 tablespoons lemon juice
- 2 pounds sirloin
Preparation:
Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak.
I didn’t fiddle around with all that extra grilling. I cooked ours to rare, let it rest and sliced it for serving.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow. 
This looks absolutely top notch…I love chimichurri with red meat. I have only had venison once but would definitely eat it again, especially if prepared by you, Kita!
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Wow this looks wonderful. I love chimichurri. Your photos are fantastic!
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Now that looks like a hardy meal, one my family is just looking forward to. You cooked the meat perfectly! Love the chimichurri recipe. That’s something I forget to make with meat but tastes so good with it. Thanks for sharing!
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I love the chimicurri on this, but I am a big fan of it to begin with. Your meat looks perfectly cooked!
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That looks great. I miss having fresh venison. I suppose beef would do fine though.
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I love chimichurri sauce and it looks great with the meat!
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This looks and sounds delicious!
~ marie
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I’ve never tried chimichurri, but from the looks of these pictures I need to!
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Chimichurri rocks!! That steaks looks great too! I just ate… but totally craving steak now!
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Ps… You know how I love venison!! I still think about those venison sliders! :9
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I don’t often put a sauce on steak either. I have always thought it just masked the flavor of the meat. But I like chimichurri on chicken, so why not!
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Oh I love Chimichurri sauce! It was one of my most favorite things in Argentina. That dinner looks delish!
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Wow, chimichurri sauce with venison… It looks absolutely delicious!
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Oh this looks soooo mouth watering!! We’re total meat eaters too, especially my husband. I’m ready to get my flame on!
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Just looking at the sirloin makes it clear that you know how to handle your meat (uuuuhm…). BEAUTIFUL! It’s 1:30 am now where I live and just started to crave for steak with no place to get some…
Tobias
http://tandteacake.blogspot.com
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Beautiful! I can’t serve enough beef around here…and this looks like a winner, Kita!
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Great recipe. I am always looking for new ways to cook steak. I really like the chimichurri grilling sauce. It seems much easier and more effective than seasoning the outside and not tasting it as much. I think I will try it with a flank steak though, I’ve had a hankering… Thanks for the post.
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I grew up on venison, we basically only had that, instead of beef. My Dad was a hunter, still is….so my fridge is still full of venison! I adore venison:-) Your recipe looks fantastic, the Chimichurri sauce looks soooo good! Hugs, Terra
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