From Rod Gray and the Sam's Fresh, Fast & Fabulous cookbook. I made this this past weekend when I had family visiting and it was a hit! The chimichurri sauce was awesome!
4 lbs. cowboy steaks (bone-in rib eye) about 1 1/2 inch thick
2 French baguettes, fresh, cut into 1/4" slices (my slices were larger)
1 head of garlic, cloves separated & peeled
1 c. extra virgin olive oil
Chimichurri-Style Sauce:
1/2 c. fresh Italian flat leaf parsley, minced
1/2 c. cilantro, minced
1/4 c. oregano leaves, minced
3 tsp. minced fresh garlic
1 c. extra virgin olive oil
salt & pepper to taste
Steak Baste:
2 tbsp. cayenne pepper
1 tbsp. salt
1 tsp. garlic powder
1 c. hot water
1. Lightly brush both sides of baguette with olive oil. Grill over medium-high heat to toast. Cut garlic cloves in half and rub cut edge of each side of warm toasted slices.
2. In a bowl, combine parsley, cilantro, oregano and minced garlic. Slowly whisk in olive oil-sauce should be bright green and thick. Add salt & pepper, to taste. For best results, prepare a day ahead-can be refrigerated up to 3 days.
3. Combine cayenne pepper, salt, garlic powder and water in a squirt bottle and shake to mix. Place room temperature steaks directly on grill and baste with liquid as they cook. For spicier steaks, baste more often. Remove from the grill and slice off outer edges of steaks into strips as they reach desired doneness, returning the remaining steak to the grill to continue cooking. Put a slice of steak on the toasted baguette slices and spoon sauce over the top.
8 servings
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment