Originally published on June 4, 2014
Steak is one of my favourite foods, and chimichurri is one of my favourite sauces. Put them together, and you have a thing of magic. This whole entire meal is really good, and comes together in under 20 minutes (minus the marinating time.) I’m not kidding. Put the rice on before you start anything else, and it will just be finishing up by the time your steak is rested and ready to be cut.
Ingredients:
2 sirloin tip steaks
1 1/2 cups cold coffee
1/2 cup white wine
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar (brown or white)
1 cup fresh basil leaves
1 cup fresh parsley
2 cloves garlic, minced
Juice of 1/2 lemon
1 teaspoon red chili flakes
1/2 cup olive oil
1 cup uncooked long grain white rice
2 cups water
1 tablespoon butter
Salt
Pepper
Directions:
1.) Add cold coffee, white wine, red wine vinegar, Dijon mustard, sugar, a touch of salt, and pepper to a shallow casserole dish. Whisk to thoroughly combine all ingredients. Add the steak, turn to coat in marinade, and then place in fridge for at least one hour (it can be left in there for several hours if need be.)
2.) When ready to start cooking, place uncooked rice in a medium-sized saucepan along with two cups of water, butter, and a touch of salt. Cover and place over high heat until it comes to a boil. As soon as it’s boiling, turn heat down to low and allow the rice to finish steaming for about 10 minutes. Then shut heat off and leave on the burner while you finish the rest of the meal.
3.) Meanwhile, make the chimichurri sauce. Place basil, parsley, garlic, lemon juice, and red chili flakes in a food processor. Season with salt and pepper and pulse until everything is broken down. Run the food processor again and with it running, slowly stream in 1/2 cup olive oil. You may need to scrape down the sides of the processor once or twice to ensure that everything is blended together.
4.) When the chimichurri sauce is done, heat an indoor or outdoor grill to medium heat. Remove steak from the marinade and allow excess to drip off. When grill is hot, place the steak on and cook for about three minutes before turning and cooking for another three minutes (for medium-rare steak) on the other side.
5.) Remove steak from the grill, place on a cutting board and cover to allow it to rest for a few minutes. Then, slice it very thinly.
6.) Place all of the rice on a large serving platter and arrange steak slices over top. Drizzle with the chimichurri sauce.
7.) Serve and enjoy!