Spring means green! All sorts of shades of green, grass green, yellow green, kelly green and forest green (to name a few). And it is a great change from the drab colors of winter. The same is true in the kitchen! Spring means that the plates coming out of my kitchen are once again full of a variety of colorful greens from the fresh herbs and vegetables.
Once March hits, I can barely wait to get the first of the spring herbs. The cold tolerant herbs like cilantro and parsley are the first to come to market and that calls for a batch of Chimichurri. This Argentinian sauce is delicious, simple and goes perfect on steak, new potatoes, chicken, tomatoes, or … well just about anything.! My personal favorite is on a grilled sirloin steak.
- 6 oz sirloin steaks
- 3 Tbsp fresh cracked black pepper
- 3 Tbsp of salt (I prefer kosher)
- 1/4 bunch of parsley
- 1/2 bunch of cilantro
- 6-8 basil leaves (I usually only use this in the summer when it is fresh)
- 1 Tbsp of dried oregano
- 1 Tbsp of cumin
- 2-3 cloves of garlic
- 1/4 sweet pepper (yellow, orange or red)
- 1 green onion
- Juice of 1 lemon (or 3 Tbsp red wine vinegar)
- 1 Tbsp of crushed red pepper flake (in the summer I use 1 whole cayenne)
- 1 tsp of salt
- 3 Tbsp of olive oil
- Preheat grill or cast iron skillet to 375 F.
- Generously season both sides of the steak with salt and pepper.
- Grill steak 3-4 minutes on each side or until desired doneness.
- Meanwhile, combine all the Chimichurri ingredients in a food processor or blender until smooth.
- Let steak rest 5 minutes once it is off heat.
- Plate and drizzle with Chimichurri. Serve with some fresh aspargus or greens!
There is nothing more tasty than fresh seasonal produce! And Chimichurri is truly a versatile sauce, garnish or marinade. It really brightens up the sirloin steak and just in time for spring! For more awesome recipes to satisfy your beef cravings check out this beef roundup.