Chimichurri Steak Recipe

Eat well, live well. Today, when a lot of persons are at home and are cooking for themselves, there is a need to prepare foods in a variety of ways, while still ensuring that good health is maintained. Whether you’re consuming fruits, vegetables, carbohydrates, protein or anything else from the food groups, it is vital to ensure that foods are properly prepared. Today I present a succulent protein dish that the entire family can enjoy and which contains some healthy ingredients in support of good health. This succulent steak is a wonderful protein selection and is also packed with essential nutrients. Just like a retractable kitchen faucet that needs to be properly serviced in an effort to provide free-flowing water, the body will not function at its peak unless you are providing it with the right foods which will allow you to experience optimal health. I encourage you to try this rich protein selection …. You can thank me later. This is the best steak! THE BEST STEAK! Ok, maybe it isn’t….who knows…but I was really impressed. I couldn’t believe it. I always grill or cook in a pan, its yummy…but THIS steak was amazing.I marinated it, broiled it of all things…and it was really tender…even leftover. rnI hope you all enjoy this recipe! Don’t forget to tag or hashtag me in your creations! Marinade 1. Your choice of Steak (see my note below)rn2. 2 Garlic Cloves, cut in halfrn3. 3 Tbsp Olive Oilrn4. 1/2 tsp Paprikarn5. 1/2 tsp Rosemaryrn6. 1/2 tsp Oreganorn7. 1/2 tsp Basilrn8. 1/2 tsp Thymern9. 1/2 tsp Cuminrn10. Salt and Pepper For the Chimichurri 1. 2 Garlic Clovesrn2. 2 Tbsp Fresh Parsleyrn3. 1 Tbsp Fresh Oreganorn4. 1 Tbsp Fresh Rosemaryrn5. 1 tsp Apple Cider Vinegarrn6. 1 Tbsp Olive Oil Instructions 1. First, get a good cut of beef. I got L'Entrecote, but I also do not live in America, so in the states that would be something like a Rib-Eye or any piece of meat from the rib area. It worked really well! You can also use a flank steak.rn2. In a plastic bag (or small bowl) mix together all your Marinade ingredients.rn3. Slice 4 small holes in the top of your steak, and push the garlic cloves inside the meat.rn4. Drizzle your steak with the olive oil, and season with all the seasoning. Let it sit overnight in a tightly sealed bag or Tupperware container.rn5. Remove your steak from the fridge approximately one hour before cooking, so it will get to room temp and cook evenly.rn6. When you are ready to cook your steak, move the rack in your oven to the very bottom, and turn the broiler on low.rn7. Place your steak on baking sheet, and broil for about 5 minutes until the top is browned. Flip over and broil for another 4-5 minutes until the other side is browned. This will sear your steak on the outside, and keep it tender on the inside. You can also use the meat thermometer if you prefer. It will read about 135 degrees for medium-rare, 145 degrees for medium.rn8. While your steak is cooking, use your mortar and pestle and crush up the herbs and garlic, then add the vinegar and oil. If you do not have a mortar and pestle, just use a blender and pulse-mix it all together. If you blend it until smooth it will be more of a sauce, but as you can see I left my herbs and garlic in pieces.rn9. During the last 1 minute of cooking the steak, put your Chimichurri on the top. It will add wonderful flavor to your steak that last 1 minute.rn10. Remove the steak from the oven and let it rest for 10 minutes, then serve!