10ouncessirloin steaks2) 5 ounce steaks, or steak of your choosing
2teaspoonsgarlic pepperor to taste
5ouncescherry tomatoesand 2 skewers
Instructions
To make the Chimichurri Sauce:
Place the parsley, red wine vinegar, olive oil, oregano, garlic, salt and red pepper flakes in a food processor or blender.
Cover and process until minced, adding up to 2 additional Tablespoons of olive oil if needed to achieve desired consistency. Scrape down the sides of the bowl as needed to guarantee a consistent texture.
Pour into a container and place in the refrigerator until ready to use.
For the Tomatoes:
Skewer tomatoes and set aside.
For the steaks:
Pat dry and season with garlic pepper or sea salt and pepper. Set aside and allow to come up to room temperature.
Prepare a charcoal or gas grill for direct cooking over medium heat.
Grill steaks until internal temperature reaches 110 for medium-rare, or 120 for medium.
Grill the tomatoes for about 5 minutes, turning once, just until they are softened.
Remove steaks and allow to rest for 5 to 10 minutes before serving.
Slice steaks and top with Chimichurri sauce and serve with tomato skewers.
Notes
Any steak will work for this meal; NY Strip, flank steak, skirt steak, etc.
I did end up using 4 Tablespoons of olive oil in my sauce. Adjust to fit your own tastes.
I completely forgot to add the red pepper flakes!! So no, you are not going blind.
Use any variety of small tomatoes; yellow, red, combination.
It is 110 degrees right now in Arizona so my steaks cooked in 5 minutes! It is very difficult to control the heat on the grill.
Remember to soak your wooden skewer in water for 30 minutes before using so they do not burn.