Succulent steak spiced with fiery cayenne is accompanied by a cooling, tangy chimichurri made with parsley and cilantro both, as well as the sharpness of a fresh-squeezed lemon.
Temperatures dropped this week. If you live to the east, you’re feeling it now. A wicked wind cut through gloves and coats, stinging any visible skin with its razor-like edge. Hats became mandatory, sometimes left on indoors to keep a small bit of heat from escaping as the wind howled at the doors and shook the window glass in their frames.
Inside our home, we swept bits of dirt from the floors, scrubbing them clean. Piles were placated as they met the recycling bin or were filed away in their rightful places. Scattered shoes slid into their spots, and walls were wiped down as I tried to create calm in the dead of winter. Clutter makes my anxiety flare. While my house is never quite clean and far from spotless, maintaining a thin grasp on some sense of clarity keeps me from losing my mind, especially when I’m stuck inside, confined to these walls without escape.
The cleaning wasn’t on my account, though. No, we have had 10 guests through our house in the past five days, and with January being as it is—long and cold and difficult to see through the greyness—our house had become a veritable minefield of LEGO and laziness. Each year we seem to need a reminder that friendship and family aren’t about how perfect the house looks, but about being able to share our home and table with others. We picked up just enough, and in they came to our imperfect world, to create memories and make the temperatures outside feel a bit more bearable.
The grill was lit, and fresh herbs were picked from the transplanted greenery that lines the inside of our patio door. The sharp grassy aroma of parsley filled the room. Pungent garlic was peeled, and a Meyer lemon squeezed, its bright notes contrasting and cleaning the air.
Chimichurri is traditionally served longitude asado-style meats. If you’re opposed to the distinct floral of cilantro, you can make it with all parsley instead. The lemon here brightens our party just a bit, making this not just an excellent addition to protein-based fare, but also to a plate of steamed vegetables or carbohydrates (think potatoes, rice, quinoa). The result is a sapid affair capable of turning even the coldest evening on end.
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh cilantro
4 garlic cloves, coarsely chopped
1 shallot, coarsely chopped
1 tablespoon fresh oregano
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
2 tablespoons red wine vinegar
3/4 cup olive oil
For the Cayenne Grilled Steaks:
2 tablespoons kosher salt
1/2 to 1 teaspoon cayenne pepper, depending on personal preference
4 8-ounce ribeye steaks
To make the chimichurri: Place the parsley leaves, cilantro leaves, oregano leaves, garlic cloves, shallot, salt, pepper, crushed red pepper, lemon juice, and the red wine vinegar in a food processor. Turn the food processor on and blend while drizzling the olive oil in. Stop and pulse until well mixed. Set aside.
For the steaks: Mix together the salt and cayenne in a small bowl. Liberally season both sides of each steak.
Preheat your grill on high (450-500º F). Clean and oil your grill. Place the steaks on the hot grill, close the lid and wait for 3 minutes. Flip and cook another 3-4 minutes or until desired doneness is reached. Remove the steaks from the grill and wrap in foil for 5-10 minutes. Transfer to serving plates. Serve with chimichurri on the side or over the top.
Makes 6-8 servings.
I love chimichurri sauce but never thought to make it with parsley, that sounds wonderful. Your posts always slow me down for a few minutes to absorb what you have to say and to admire your photos.
Thanks, Milisa. That is so kind of you to say, and it means a lot to me to hear that.
I love, love love chimichurri! Looks great!
This is GORGEOUS Shaina!! I can’t wait to make it! 🙂
looks great! I love Chimichurri!
This is mouthwatering! I love it. We have been cleaning a ton, not because we have guests but because we are moving. It’s such a chore! I need steak to get me though.
Moving is such a huge undertaking. I’d bring you this for dinner so you didn’t have to cook if I could. Good luck with getting it all done!
This sounds delicious! Love LOVE that photo of the chimichurri just about to plop on top of the steak. YUM.
Chimichurri is such a bright sauce, brightens the cold winter days we are experiencing. Perfectly grilled steak.
I need to do some cleaning too.
It’s a never-ending cycle, that cleaning this. 🙂
Here in Northern California we topped out at about 57 degrees. I guess that’s not so chilly. But it was grey. Still that chimichurri looks pretty amazing. My husband, the newly minted vegan, is going to love it over his potatoes tonight!
It’s really good over fresh green beans, too. We steamed them, tossed in a bit of oil, salt and crushed red pepper, and then dumped chimichurri liberally over the top.
Your Cayenne Grilled Steak with Chimichurri Sauce looks delectable. I’m drooling all over my keyboard now…ahem. I can’t wait to give this a try.
I so agree with you about sharing and creating memories with family and loved ones and not to worry too much about not having the perfect home. But you won’t believe how many Lego have have laying around! hahaha….
Perfection is overrated anyway. Says the perfectionist.
What a lovely way to serve grilled steak.
Um, yeah. We got that cold front. Heck balls. I am dearly holding onto the thought of Mexico in a week….
Gorgeous steak & sauce. And lovely B&W’s! =)
Think warm thoughts.
This looks so wonderful Shaina! Saved it to try it later 🙂
Can’t wait to try this it looks delicious!
Chimichurra is a favourite in our house!
Oh girl, we eat steak with chimichurri ALL THE TIME! So. Good.
Looks amazing! Seriously. The pictures are stunning Shaina!
This makes me yearn for summer. I need to bundle up and head out to the grill anyways! Chimichurri truly elevates a steak.
Such serious steak-eaters in your family! Look at that concentration.
There are only so many steaks in our yearly purchase. They know to savor them. Beef is a serious business.
love the sauce!
Love the pics of the family eating 🙂
Also I need chimichurri sauce now. nowww.
I just love chimichurri. So good with a perfectly grilled steak like yours.
Dang it. I now MUST have steak tonight! Swoon.
My kids love chimichurri sauce on just about anything and everything – it brightens up everything!
It’s so funny… because I don’t eat meat, I rarely find myself making sauces or rubs… the exception is chimichurri, which I just love to rub on grilled fish. So tasty.
Beautiful dish, Shaina! And a good reminder that perfect company is what counts most. 🙂
This looks beautiful, Shaina! Seriously the beef looks perfectly cooked! 🙂
Oh, I can’t wait to try this! I love citrus and cilantro, especially cilantro. And I am looking for ways to use more cayenne in our meals. Besides, who doesn’t like steak!? Thanks for the pin! I am enjoying being a follower!
Clutter is my nemesis, yet it has the upper hand since I also despise cleaning.
What a great recipe! Perfect for winter, oh and I think I forget to tell you how much I LOVE your writing style, you’re so talented.
Such a beautiful sauce!
It’s been so long since I’ve made chimichurri, now it’s definitely going to be weighing on my mind. Beautiful dish!
Giiirl, you are speaking straight to my heart. That steak is perfect, and so is the chimichurri.