ATCO Blue Flame Kitchens
Special to the ADVOCATE
Sometimes all you want is just a classic steak dinner, with a simple iceberg salad and a beverage. Of course, we can’t help but give it a bit of a twist! For our Steak with Chimichurri Sauce, we give the steak just a hint of spice by rubbing it with a little cumin and coriander, then serve it with chimichurri, an Argentinian condiment that combines fresh parsley and oregano with garlic, olive oil, lemon juice and just a touch of cayenne.
STEAK WITH CHIMICHURRI SAUCE
1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) coriander
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
2 lb (1 kg) sirloin steak, 1 1/2 inches (3.75 cm) thick
Chimichurri Sauce (recipe below)
Combine oil, cumin, coriander, salt and pepper in a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with seasoning mixture; seal bag. Let stand 15 – 30 minutes. Remove steak from bag. Grill steak over medium heat on natural gas barbecue to desired doneness. Serve with Chimichurri Sauce. Serves 6 – 8.
1/2 cup (125 mL) olive oil
1/2 cup (125 mL) fresh parsley leaves
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) fresh oregano leaves
4 cloves garlic, peeled
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) cayenne pepper
Combine all ingredients in a food processor or blender and process until smooth. Makes 1 cup (250 mL).
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Fridays in the Red Deer Advocate. For tips on energy safety, food or household matters, call 1-877-420-9090 toll-free, email firstname.lastname@example.org or live chat with us online at atcoblueflamekitchen.com. Connect with us on Twitter at @ATCOBlueFlame, on YouTube at youtube.com/TheBlueFlameKitchen and on Pinterest at pinterest.com/ATCOBlueFlame.