Anyone else in the grilled meat, fresh vegetable, no creativity, summer cooking slump? I absolutely love summer food, but the meat choices are becoming boring to me. I was looking for a way to dress up my steak, without losing it’s flavor.
Until recently, I have been a salad-dressing -mariander. The idea of making my own marinade had never crossed my mind. Blake headed out to work the other day and took some filets out of the freezer. As he was walking out the door he said, “steaks on the grill OK, babe?” “Sure” I replied dropping my shoulders and thinking about the monotony of another grilled steak dinner.
Right then, I knew it was time to give my steak a boost, and I got to work. I have always liked the flavors in a Chimichurri Marinade, but I never knew how easy it could be. I got the meat marinating, threw a little cilantro spin on our potatoes and took the corn off the cob and added black beans. Soon, we had a transformed dinner packed with flavor and ready to hit the grill.
(We used on Filet Mignon, but would also be delicious and tenderizing on skirt steak, flank steak, hangar steak, London broil, lamb blade or lamb chop)
Makes 2 cups- MUST use fresh herbs, not dried!
– ½ cup red wine vinegar
– 1 tsp coarse sea salt
– 4 cloves of garlic sliced thin (if you don’t have a mandolin, try using the long side of a cheese grater)
– 1 shallot chopped finely
– 1 red jalapeno, finely chopped
– 2 cups of minced fresh cilantro (use a food processor if you have one)
– 1 cup of minced flat leaf parsley
– 1/3 cup chopped oregano
– ¾ cup extra virgin olive oil
- Combine vinegar, shallots, garlic and jalapeno in a medium mixing bowl.
- Let stand for 10 minutes.
- Stir in FRESH herbs.
- Whisk in olive oil using a fork.
- Remove ½ cup of marinade and put aside as a sauce.
- Put meat in a glass dish and cover with remaining marinade.
- Allow to sit in refrigerator for at least 3 hours or overnight for more tenderness.
- Remove meat, pat dry and grill as usual.
- Top meat with reserved sauce.