Seared Sirloin with Fresh Chimichurri Recipe
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It doesn’t take rocket science to sear a steak…it takes a pan on medium heat, a drizzle of olive oil and a steak that has been patted dry with a paper towel. Drop that steak in the pan and add a bit of salt and pepper. Flip after 4 minutes or so and repeat.
Remove the meat from the pan and now, whip up the sauce!
A Chimichurri is an Argentine herb sauce, just the perfect thing to kick this up a notch!
It also gave me a great excuse to try out the new Crisp herb mincer.
This baby really was easy to use, even for Miss Sarah’s little hands!
Fitting in the palm of your hand, the covered five stainless steel blades zip through your fresh herbs quickly and without bruising them. It ACTUALLY cuts them, compared to a few others we have tried.
Included in the cost, is a cover for the blades, that means it can live in a kitchen drawer when not in use, and no one will nip fingers while digging for another tool.
It has built in herb strippers for those fun recipes that use something like fresh rosemary, and here is the best part: It’s dishwasher safe!
I LOVE things that are super easy to care for!
OK, now let’s get down to business and whip up a Chimichurri sauce!
- 1/4 ounce Parsley
- pinch of Chili Flakes
- 2 Tbsp Red Wine Vinegar
- 2 cloves Garlic
- small Shallot
- Olive Oil
- Salt and Pepper to taste
Mince or finely chop the garlic and the shallot. Mince the Parsley with your Crisp Herb Mincing tool.
Add all to a bowl, give a generous drizzle of olive oil (I pour and say “Jesus, Mary and Joseph”). Add the vinegar and season with the salt and pepper. Let it set aside a bit to let the flavors “marry” each other a bit.
Drizzle it over your sliced steak and then rip into it like a monkey on a cupcake.
disclosure: we were sent this item FREE in exchange for an honest review, all thoughts are ours and so is my recipe.