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Coffee Rubbed Strip Steaks with Chimichurri Sauce
by Emily C.
Prep time: 50 minutes
Cook time: 40 minutes
Total time: 1 hours 30 minutes
Yield: 4
servings
Description:
The delicious Chimichurri Sauce is good for both a sauce for the steak and a dressing for a side salad.
Ingredients:
- 1/4 cup sherry vinegar
- 1/4 cup red wine vinegar
- 2 tablespoons Extra virgin olive oil
- 1/2 teaspoon sugar
- 1 small shallot, minced
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped chives
- 1 teaspoon dried oregano
- Kosher salt and pepper, To Taste
- 2 tablespoons finely ground dark roast coffee
- 2 tablespoons chile powder
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons Ground cumin
- 1 tablespoon kosher salt
- 4 10oz strip steaks
- 1 1/2 cups cilantro leaves
- 1 cup flat leaf parsley leaves
- 1/2 cup snipped chives
- 1 small shallot, halved lengthwise and thinly sliced crosswise
Steps:
- 1 In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives, and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.
- 2 Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.
- 3 Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.
- 4 In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.
