‘Meating’ Expectations on a Monday night

Another week… another Monday. What to cook for the (always) hungry family? Chimichurri Sauce and Steak is a match made in heaven, arguably one of the BEST sauces for steak in the world! For me- a winning combination. Like tomato and basil. Cheese and wine. Strawberries and cream. They are just “meant to be”.

Yes- even here in the Kalahari with limited fresh produce, this fresh flavorful sauce made with fresh herbs from my garden, is a hit served with our grilled springbuck, gemsbuck or eland fillet. (You can use any beef cut- picana, rib eye or fillet.)

This famous sauce from Argentina is made with parsley, cilantro, garlic, red wine vinegar and olive oil. It’s quick to make and will take your next steak dinner to a whole new level!

This super easy Chimichurri Sauce recipe is made in the food processor and comes together in under 5 minutes.

Top your grilled steak with this fresh sauce and serve with homemade fries or flatbreads. I love adding some extra olive oil, red wine vinegar and lemon wedges on the side. I assure you- you will have one happy family at the dinner table and will ‘meat’ and exceed all expectations!

Cooking is one of the great gifts you can give to those you love.

Ina Garten

Venison Steak with Chimichurri Sauce

INGREDIENTS

  • 1 cup (packed) fresh italian parsley
  • 1/4 cup (packed) fresh cilantro
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, peeled
  • 3/4 teaspoon fresh red chills (remove seeds if you do not like it too hot!)
  • salt and ground pepper, to taste
  • 2 lbs cut of Fillet/ Rib eye/Picana Steak

INSTRUCTIONS

  1. Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Taste and add salt and peper. Set aside.
  2. Meanwhile, remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature. I marinate my venison steaks in olive oil and balsamic vinegar for a couple of hours before grilling.
  3. Add oil to an oven safe skillet and turn up to medium-high heat, allow the skillet to become hot first. Place the steaks face down and sear undisturbed for 2 minutes. Flip the steaks and sear for an additional 2 minutes. This will give your steaks a nice seared edge.
  4. Now season with salt and pepper and grill further to your liking, flipping steaks once. For rare, grill steaks for another 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size and thickness of the steak, the more or less time it will take. Remove steaks from the skillet and set on a plate and let rest for 5 minutes before serving/slicing. This is important to bring your steak to its final serving temperature.
  5. Slice steak into thin strips and top with chimichurri sauce and serve with potato wedges and flat bread. Serves 4 hearty servings.

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