Did someone ask about a delicious, green chimichurri recipe while craving for a juicy cut of beef meat, such as skirt steak? Well, at least we want this article to remind you about that chimichurri sauce recipe worth trying out anytime, anywhere. However, adventuring yourself more into combining the tenderness of this beef cut painted by an explosion of summerish colors and other tasty accents from the white beans and chorizo fricassee will definitely worth it.
For steak cooking:
- a cut of beef steak (preferable skirt beef part)
- salt, pepper
- 2 tablespoons Espelette pepper
- 2 tablespoons olive oil
Chimichurri sauce recipe:
- 1 and ½ cup of parsley
- ¼ cup dill
- 1 tablespoon oregano
- 1 cup coriander
- ¼ cup of mint
- 2 tablespoons lemon juice
- Zest of ½ lemon
- ½ garlic clove, peeled
- ½ cup olive oil
- salt to taste
- 1 tablespoon sugar
For white beans and chorizo cooking:
- 1 can cannellini beans, drained
- 4 oz. Spanish chorizo medium diced
- 2 leaves Swiss chard ribs removed and cut into pieces
- 2 tablespoons shallots, minced
- 1 garlic clove, minced
- 1 cup chicken stock
- 2 tablespoons butter
- 3 tablespoons olive oil
Step 1: Firstly, marinate the steak with salt, pepper, olive oil and Espellette pepper- a pepper from France that will lift the flavor of the meat, and tenderize it even more.
Step 2: Take your knife and cut gently along the steak slits to help tenderize the steak. These little grooves will help the steak to absorb the marinade.
Step 3: After getting the grill warm enough, cook the steak with hash marks to medium-rare. Use tongs and go in between each groove, all the way long and push the steak inside the grill.
Step 4: Let the steak for 4 minutes on grilling (2 minutes per each side). And after that rest the steak for a while. One tip here is to not overcook the steak because its tenderness does not require well doneness.
Step 5: For the chimichurri sauce recipe, mix the garlic, parsley, coriander, oregano, mint with few pinches of salt and pepper in a mortar. Pestle it with lemon zest and olive oil. Blend all these for a smoother texture and finish the mixture by drizzling the lemon juice.
Step 6: Then spread the summerish paste thinly onto steak, just masking the top of the steak and set it aside. All the mixture will get into the meat’s pockets, blending with it slowly.
Step 7: For the white beans and chorizo fricassee, you will want to use diced chorizo that will be seared using its fat. Then add shallots, garlic, the cannellini beans together with Swiss chard and finish them with the chicken stock. Beans will absorb the stock slowly. Once the stock has reduced by almost half, the whole mixture becomes a sort of delicate fricassee. Turn off the gas and drop some small cubes of butter in.
Step 8: Slice the steak and place the slices around the beans fricassee and as a final flavor hit put a bit more of sauce on top.
We hope you enjoyed this explosion of tastes and colors, at least we did. Let us know about other sauces that proved to be a good choice for your favorite beef meat.