It's been insanely hot in the city for the past week, so after a long day at work the last thing I wanted to do was come home and start up the flame on my stove. My solution to this dilemma was to use the grill on my fire escape. Grilled sirloin steak and fresh chimichurri was the perfect dinner for a hot summer night, and the best part was re-using the chimichurri on grilled shrimp the next day!
In other news, I've kept pretty cool for the majority of the summer between trips to the beach on the weekend and trips to Eataly's indoor Italian market after work.
Grilled Steak & Chimichurri
Yield: 4 Servings
1 lb sirloin steak
1/4 yellow onion, minced
1 clove garlic, minced
4 tbsp cilantro, chopped
1 lime, quartered
2 tbsp olive oil, divided
Start by preheating your grill to medium-high heat. Meanwhile, pat your steak dry with a paper towel then pour 1/2 tbsp of olive oil on each side and massage it in. Then season your steak liberally with salt and pepper on each side (the amount varies from person to person so use as much as you're comfortable with). Now place the steak onto your grill for 4-5 minutes per side, then take it off of the grill and allow it to rest for another 5 minutes so the juices have a chance to redistribute before you slice it.
Meanwhile, in a small bowl add the chopped cilantro, minced garlic, minced onion, the juice from the lime, one tablespoon of olive oil and a bit of salt and pepper. Mix all of the ingredients together with a fork until they're well combined.
Finally, slice your steak into thin strips and lay them onto a platter. Finish the presentation by drizzling your finished chimichurri over the steak. Enjoy!