Spice Crusted Steaks with Chimichurri Sauce

Spice Crusted Steak with Chimichurri Sauce

I’m willing to bet that most of you thought I forgot how to blog.  Well, I didn’t forget how – I just haven’t had much of a chance to do so.  Starting a little bit after my most recent post last autumn, I started a new job – a new job that requires me to travel out of town Monday – Friday each week.  As a result, I only have time on the weekends to cook.  I won’t lie.  I haven’t done much cooking on those weekends.  The small, country kitchen sans dishwasher coupled with not enough time at home didn’t exactly appeal to my domestic sensibilities.  Didn’t, I say, because I have moved into new digs this month.  I now have the nicest kitchen I’ve ever lived with.  I also live close to one of the largest farmer’s markets in Richmond (South of the James!), and I have a dishwasher.  A fancy, new dishwasher that begs for dishes to wash. Who am I to deny it that right?  Not to mention we have picked up a new grill just in time for grilling season.

The brass tacks: I’m excited by this kitchen, and I am dying to use it when I am home.  I figure, with a little bit of juggling, I can get a post up here about once a week.  So, let’s dispense with the explanatory chatter and get on with the food.

Last weekend we thought we would celebrate the first full-on meal cooked in this kitchen by grilling up some steaks.  My husband, being an eager grillmaster, was ready to work some charcoal magic out back.  I know a lot of purists out there like their steak rather plain, but I like to gussy mine up a bit.  Nothing too fancy, but I like a flavorful spice rub, liberally applied on the steaks and grilled to form a nice crust.  I also love chimichurri sauce, which brightens up the heaviness of steak and tastes likes spring.  Chimichurri sauce is Argentinean in origin, and is a parsley, garlic, and oil based sauce served with beef.  This is an opportunity to use your best olive oil.  Since the sauce isn’t cooked, the olive oil flavor is going to be prominent.

To keep the spring flavors going, we grilled asparagus to go on the side of our steak.  If you’re a fan of Penzey’s, I urge you to brush some fresh asparagus with olive oil, sprinkle on some Mural of Flavor, and grill it until tender.  Mural of Flavor is salt free, citrusy, and a great compliment to asparagus.  Yum.

Spice Crusted Steaks with Chimichurri Sauce

  • 4 NY strip steaks, about 9-10 oz. each

for the dry rub

  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp ancho chili powder
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • 1 tsp  coriander
  • 1 tsp cumin
  • dash allspice
  • 1 tsp oregano
  • ½ tsp black pepper

for the chimichurri sauce

  • 1 bunch flat leaf parsley
  • ½ bunch cilantro
  • 3 garlic cloves
  • ¼ C onion
  • 1 tsp oregano
  • 1 tsp Aleppo pepper
  • pinch of cayenne
  • ½ tsp salt
  • 4 T red wine vinegar
  • ½ C olive oil (use the good stuff!)

Combine all spices for the dry rub in a small bowl and mix well.  Remove the steaks from cold storage and press about a teaspoon of the dry rub onto each side of each steak.  Let the steaks come to room temperature before grilling.

Steak with dry rub

Meanwhile, make the chimichurri sauce.  In the bowl of a food processor, combine all ingredients except for the olive oil.  Pulse until the herbs are very finely chopped.  Remove the herb mixture from the processor to a serving bowl.  Pour the olive oil into the bowl and stir to combine well.  Do not add the oil to the processor, as it will emulsify and become thick and cloudy– like a salad dressing.

Grill the steaks over direct heat for the first five to six minutes of cooking to form a nice crust, then move to indirect heat to finish to your desired doneness.  A good chart to reference temperatures for steak doneness can be found here.  Let steaks rest about 5 minutes before serving to allow juices to redistribute.  To serve, plate the steaks and spoon chimichurri sauce over them.

Serves 4.

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13 thoughts on “Spice Crusted Steaks with Chimichurri Sauce

  1. Pingback: Spice Crusted Steaks with Chimichurri Sauce « Appoggiatura | ClubEvoo

  2. Oh, these look absolutely delicious!

    I’m glad you’re finding your new kitchen more appealing! There’s a lot to be said for having a great environment to work in. And a dishwasher. I know I hate even going near my kitchen when the dirty dishes are piled up everywhere….

  3. wow, i guess you ARE staying super-busy! i hope you’ve been enjoying your job. 🙂
    meanwhile, hooray for grilling season! i love the flavorful crust on your meat, but the sauce stands out as completely awesome. welcome back with a bang!

  4. Pingback: Tweets that mention Spice Crusted Steaks with Chimichurri Sauce « Appoggiatura -- Topsy.com

    • Chimichurri really is wonderful, isn’t it! I am not sure where I first tasted chimichurri with cilantro added, but I’ve always preferred the sauce with it rather than without it.

  5. Hey! Welcome back! It sounds like we’ve been in a similar boat, but I haven’t had to travel out of town. You must be exhausted. Glad to hear you’re in a new place and with a new plan to try and stay on track. I’ve been able to hang on with about a post a week, and some weeks have stretched to two this spring. I’d say this steak and chimichurri is a great way to get back in the saddle. Serve me up!

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