Mixed South American Grill with Chimichurri Sauce

Post date: Aug 30, 2011 6:24:05 PM

Mixed South American Grill with Chimichurri Sauce

Serves 8 to 10

Chimichurri Sauce

4 cups chopped Italian parsley

1 cup chopped scallions, including some green part

¼ cup chopped fresh oregano

¼ cup chopped fresh cilantro

2 tablespoons chopped garlic

Juice and zest of 1 lemon

2 cups olive oil

2⁄3 cup white wine vinegar

Salt to taste

Combine the parsley, scallions, oregano, cilantro, and garlic in the bowl of a food processor fitted with the metal blade. Add the lemon juice and zest and pulse, using quick on-and-off turns, to just mince. Do not over-process or purée. Scrape the mixture into a bowl. Add the olive oil and vinegar, and season with salt to taste. Stir to blend well. Cover and refrigerate until ready to use, or up to 4 days.

½ cup coarse salt

¼ cup minced garlic

Two 6-pound boneless sirloin steaks, about 2 inches thick

Olive oil for rubbing

Cracked black pepper to taste

Preheat and oil the grill. Combine the salt and garlic with 2 cups of cold water, stirring to dissolve the salt. Set aside. Generously coat both sides of the steaks with olive oil. When the grill is very hot, place the steaks on it, cover, and grill for 12 minutes, basting every couple of minutes with the salt/garlic water. Turn, recover, and continue grilling and basting for an additional 12 minutes for medium-rare, or until the meat reaches the desired degree ofdoneness. Remove from the grill and season both sides with pepper. Let stand for about 4 minutes before cutting and serving with Chimichurri Sauce.

Recipe courtesy of From Judith Choate's “A Reader's Cookbook” (Red Rock Press)