Chimichurri & Sirloin Steak, 3/12/13 - KATV - Breaking News, Weather and Razorback Sports

Chimichurri & Sirloin Steak, 3/12/13

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Chef Michael Qandah

Whole Foods

 

Chimichurri

Ingredients:

3 tablespoons sherry vinegar
large handful flat leaf parsley
large handful fresh oregano, leaves picked
1/4 teaspoon chili powder
2 cloves garlic, peeled & very finely chopped

Method:

1. Combine sherry vinegar with 1/4 teaspoon salt, 1/4 cup water and 1/4 cup extra virgin olive oil. Stir until salt is dissolved.

2. Finely chop herbs and add to the sauce along with the chili and garlic.

3. Stir until well combined. Taste and adjust seasoning as required.

Sirloin Steak

Makes 1 portion

Ingredients:

10oz sirloin steak

2 teaspoons olive oil Salt and freshly ground black pepper

Method:

Brush steak with oil and salt and pepper, to taste. Place a 12-inch cast-iron grill pan or skillet in the oven, and then turn it to 500 F. Leave the pan in the oven while the oven preheats. Remove the pan from the oven, and place it on a stove burner set to medium-high. Place the steaks into the pan immediately, and cook the steak for two minutes. Flip the steaks and cook them for another two minutes for a rare doneness. Cook the steaks for three minutes on each side to get a medium steak or four minutes on each side to get a well-done steak. Check the internal temperature by sticking a meat thermometer in the thickest part of the sirloin steak. A safe temperature is 145 F for rare, 155 F for medium or 165 degrees F for well-done. Remove the steaks from the grill pan and place them on a serving platter or baking sheet. Cover the sirloin steaks with a piece of aluminum foil and let them sit for five minutes.

 

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