With warmer days finally on the horizon, it’s high time to dust off that barbecue to start grilling, and this recipe should be a staple for anyone looking to add to their repertoire. In short, it is a delicious dish with bright flavours, employing the use of herb-rich and adaptable chimichurri sauce. Chimichurri is an uncooked and dual-purpose condiment originating from Argentina, used as a marinade and a finishing sauce. Its bright flavours and colours come from the very herb-forward ingredients as well as some mild tartness from red wine vinegar and spice from fresh chilies. It is most commonly served with beef but can be served with pork, chicken, shellfish and fish. I like to take the half that I am using as a marinade and add soy sauce, honey as well as lime juice to really flavour the meat more deeply, promote more active caramelization on the grill, but also to help further tenderize (soy sauce is a natural protein tenderizer!). Finish with juicy and sweet blistered cherry tomatoes for the perfect summertime meal!
Chimichurri Steak With Blistered Tomatoes 5 Steps
To prepare the chimichurri sauce, in a food processor, combine the parsley leaves, chopped cilantro, oregano leaves, red wine vinegar, smoked paprika, kosher salt, smashed garlic cloves, diced shallots, Anaheim chili, cracked black pepper and pulse until the herbs have broken down a bit. Add in the olive oil and continue to pulse, scraping down the sides as necessary until the sauce is still chunky but has come together evenly. Set aside half of the sauce to marinate the beef and transfer the remaining half to a glass jar and store in the fridge (can be kept for 4 days refrigerated) until ready to serve.
To prepare the marinade for the beef, in a small mixing bowl combine the half of chimichurri that was set aside, light soy sauce, honey, lime juice and smashed garlic cloves and whisk until even. Place the hanger steak in a ziploc bag and pour over the marinade, massage into the steak, seal and allow to marinade in the fridge for 4 hours or up to 12.
Remove the steak from the marinade and use a paper towel to wipe off any excess. Season with salt and pepper and drizzle lightly with olive oil and cook on a preheated grill until desired doneness is reached. Remove from the grill and allow to rest for 5 minutes before cutting into.
While the steak is resting, lightly oil the cherry tomatoes, season with salt and pepper and cook on the grill, stem side up for 2-3 minutes until the tomatoes begin to burst.
Slice the rested steak, and sprinkle lightly with flaky sea salt (optional). Serve with the blistered tomatoes and chimichurri sauce.