BBQ MEAT
WITH CHIMICHURRI
INGREDIENTS
-
• 1 T Sesame seeds
• 1 T Paprika (smoked)
• 2 T Olive oil (plus 1/2 C olive oil)
• 2 t Salt (kosher salt) (plus you’ll need more)
• 2 t Black pepper (freshly ground) (plus you’ll need more)
• 2 lbs Beef Steak OR two 1 lb pound beef steaks
• 2 Garlic (cloves) (finely grated)
• 1 T Oregano (dried)
• 1 t Cumin (Ground)
• 2 C Parsley (finely chopped)
• 1/2 C Cilantro (finely chopped)
• 1/4 C Red wine vinegar
• 1 T Agave nectar
DIRECTIONS
- 1. Mix sesame seeds, paprika, 2 T oil, 2 t salt & 2 t pepper in a small bowl to combine.
- 2. Rub all over steak & let sit at room temperature 30 minutes.
- 3. Meanwhile, prepare a grill for medium-high, indirect heat.
- 4. For a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two
burners off. - 5. Place steak over indirect heat, cover grill & grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20–30 minutes.
- 6. Move steak to direct heat & grill until lightly charred, about 2 minutes per side.
- 7. Transfer to a cutting board & let it rest 10 minutes before slicing against the grain.
- 8. While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, cumin, oregano & Red pepper flakes & remaining 1/2 C oil.
- 9. Season with salt & pepper to your taste
- 10. Serve steak with chimichurri.
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NOTES
Makes 6 servings
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