By: Mary Jane Miller
Serves 4. Chimichurri is a great condiment to have on hand for steaks, burgers, scrambled eggs, veggies and fries. It will keep about a week in the fridge or you can freeze it for up to 6 months. The oil keeps it from freezing solid so you can scrape off a spoonful whenever you need it.
- ½ bunch parsley
- 1 bunch cilantro
- ½ cup olive oil
- 1/3 cup white wine vinegar
- 2 green garlic stalks or 4 garlic scapes
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 1/8 teaspoon black pepper
- 1 lb sirloin steak from Sunshine Harvest Farm
- 1lb asparagus
- 4 cups salad greens, optional for serving
Prepare Green Garlic Chimichurri by blending all the ingredients (lest steak and asparagus) in a food processor. Set aside.
Rub salt and pepper into both sides of a 1-pound sirloin steak, then allow the meat to come to room temperature while you prepare the grill.
Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use your hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.
Brush steak with olive oil. Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees (this is a lower temp than you would use for feed lot finished beef), about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.
Meanwhile grill the asparagus. Coat with olive oil and grill the asparagus for 7-10 minutes, until tender.
To serve, lay steak and asparagus on a bed of salad greens. Drizzle with chimichurri sauce and serve immediately.