South American-style Grilled Steak


3 sirloin strip steaks, each about 1/2 lb and 1 inch thick
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
3 tsp fresh marjoram
4 cloves garlic
salt and pepper
3 tbsp champagne vinegar
1/2 cup olive oil
1/2 red bell pepper, roasted, peeled, seeded and finely diced
1 tbsp red pepper flakes


  1. To make chimichurri, in a food processor, combine the parsley, cilantro, marjoram, and garlic and pulse several times to combine. Scrape down the sides of the bowl and generously season with salt and pepper. Add the vinegar and pulse to incorporate. With the motor running, add the oil in a slow, steady stream until emulsified. Pour into a small serving bowl. Stir in the roasted bell pepper and red pepper flakes, if using. Cover tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 20 minutes before grilling.
  2. Trim off the excess fat from the steaks; reserve a 1-inch (2.5-cm) piece to grease the grill grate. Generously season the steaks with salt and cracked pepper and brush with oil.
  3. Prepare a CHARCOAL or GAS grill for DIRECT grilling over HIGH heat. Using tongs, grease the preheated grill grate with the reserved fat. It should smoke and sizzle immediately and begin to melt.
  4. Grill the steaks directly over high heat, turning once, until nicely charred and cooked to your liking, 4-6 minutes per side for medium rare.
  5. Transfer to a carving board, tent with aluminum foil, and let rest for 5 minutes. Slice the steaks across the grain and arrange on a platter. Pour any accumulated juices from the carving board over the top and serve the steaks with the chimichurri drizzled on top.

Makes 6 servings.

Source: Adventures in Grilling


Chart of the Day: Beef is Now More Expensive Than Ever in the U.S.

Beef/Veal Prices and Year-over-Year % Change

Enlarge image . . . . .

Sunday Funnies

Infographic: What happens When Your Brain Doesn’t Sleep

Enlarge image . . . . .