Churrasco Strip Steak with Chimmichurri Sauce

Dinosaur Bar-B-Que
Recipe of the Month
June 2007

 

4 strip steaks (10-12 oz. each)
1 c. Mojito Marinade
1 med. Bunch fresh Italian parsley
10-12 large garlic cloves, coarsely chopped
3-4 T. freshly squeezed lemon juice
1 tsp. red pepper flakes
2 tsp. Kosher salt
1 tsp. ground cumin
1 tsp. dried oregano
1/4 eas. ground cumin
1 c. extra virgin olive oil

1. Remove bootstrap tendon found on edge of steaks. Marinate then at least 4 hours in the Mojito Marinade
2. Combine parsley leaves, garlic, lemon juice, red pepper flakes, salt, cumin and oregano in a food processor or blender. Process to a paste, scraping down the work bowl several times.
3. With the processor still running, slowly dribble in the olive oil until fully blended. Adjust to taste if necessary.
4. Fire up the grill. Take the steaks out of the marinade and pat dry. Grill over hot coals to medium-rare.
5. Remove from grill while they're sizzling, spoon chimmichurri sauce over each steak and enjoy!

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