Spring time is here and I am very excited about this recipe! I’ve broken out my barbecue and couldn’t be happier! I made some blackened steak and Heather especially loved the homemade chimichurri sauce that I used to marinade and sauce the steaks.
If you have never tried chimichurri sauce, then you are in for a heck of a treat with this recipe! It’s such a fresh sauce that originated in Argentina. Fresh herbs are pureed with fresh garlic, lemon juice, lime juice, and olive oil and is usually used in a marinade. My version is only slightly different. I had some left over greens from my Micro Acres delivery specifically pea shoots and arugula sprouts. both of which were perfect for this chimichurri sauce. My version also uses fresh pan roasted garlic and onions, parsley, cilantro, lime juice, and olive oil. Plenty of salt and pepper season this sauce well and it’s ready to marinade some tasty blackened steaks. The traditional method for chimichurri is raw onions and garlic, but I find roasted them adds a nice sweetness to the sauce!
I let the steaks marinade for just a couple hours. it’s more about developing flavor then tenderizing the meat because I am using a tender cut. If I was using a tougher cut, such as flank, I would probably let them marinade overnight. My blackening spice is a simple blend of chili powder, garlic powder and freshly ground black pepper. The blackened steaks will just take 3-4 minutes per side for a tasty medium rare. Just like that! You can serve these grilled steaks in tacos, or cook up some rice and freshly grilled veggies and you have a complete meal ready in under a half hour!
- 1.5 lbs. sirloin steaks
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 1 cup pea shoots
- 1 cup arugula sprouts
- 1 cup Italian parsley
- 1 cup cilantro
- 3 cloves garlic sliced
- 1/2 cup red onion, diced
- juice of 1 lemon
- 1/2 cup olive oil
- salt and pepper to taste
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Add the onions, garlic, and 2 tablespoons of olive oil into a pan. Cook on medium heat until the onions are golden brown.
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Add the onions and all of the other chimichurri sauce ingredients into a food processor. Puree until smooth. Season well with salt and pepper
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marinade the steaks with the chimichurri sauce and let sit for a couple of hours
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Season the steaks well with the blackening spice and salt. Grill on the barbecue or grill for 3 minutes per side. Aim for medium rare. There should be dark pink juices coming out of the top of the steak while it rests.
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Let the steaks rest for a few minutes and then slice and serve with extra chimichurri sauce on top.
Looking for a healthy and different side to have with these tasty steaks? Try out my pan roasted zucchini served with a tomato and micro greens salad!
Your chimichurri sounds delicious! I love the use of the arugula in it and how it’s natural pepperiness compliments the other seasonings in the steak.
Thanks Amy! Yeah the arugula added a nice taste for sure!
This sauce is done so well, and looks so delicious! I love the pictures too, beautifully styled and captured!
Mmmm! I love chimichurri! We don’t have beef very often, but when we do, it’s likely to have chimichurri sauce on it! Yay! Great post…
Thanks Tamara!
It’s a great time to break out the barbecue – and celebrate spring with a good steak. Love the idea of adding the chimichuuri sauce. Yum!
Thanks Lynette! We finally have some good weather here so yes the barbecue is calling!!
Chimichurri sauce is one of my favorite condiments to serve grilled steak in the summer! We often serve it with Tri-tip. Loving the ingredients in your chimichurri – especially the pea shoots and arugula sprouts! Can’t wait for grilling season to get here!
Thanks Amanda! It’s one of my favorite things to put on a steak too!
Yes to absolutely everything about this dish! My husband and I went to Costa Rica for our honeymoon many years ago and ended up eating at an Argentinian restaurant that had the most amazing steak with chimichurri sauce. We liked it so much that we ended up eating there three nights! lol! This reminds me of those fabulous meals. I’ll have to make it for my husband on our anniversary!
Hi Jennifer! That sounds like an amazing trip and I bet that Argentinian restaurant must have been great if you ate there so much! Thank you so much for the kind words! 🙂
Thank you for reminding me that I need chimichurri sauce in my life. I’ve never made it at home before, but have had it with steak plenty of times – so good!
Thanks Lauren!
What a great combination of flavors! I love blackened steak, and that sauce looks fabulous!
Thanks Sara, I would like to think it turned out pretty well!
This is stunning! I’m all about my meat and love your version of chimichurri, I can’t wait to give it a try!
Let me know what you think Stacey!
It’s finally warm enough to start grilling here so I’ll be cooking my dinner on the grill from now until fall. I can’t wait to give this recipe a try!
Our snow is finally starting to melt here too. I’m all about the barbecue right now! Thanks is for coming by Kat!
Chimichurri sauce is one of my favorites. I love the idea of roasting the garlic and onions first – the result must be much more mellow. Can’t wait until spring finally shows up and we can grill some steak and give this version a try!
Thanks Julie! Yeah the roasted onions and garlic make the chimichurri turn out quite well!
That chilmichuri sauce is amazing i love all of the ingredients. I’ve only made it once and used cilantro only. The addition of pea shoots and arugula must add an interesting flavor