Garlicky Grilled Sirloins with New World Chimmichurri Sauce

Chimmichurri sauce is classic fusion food. The Italians in Argentina helped to develop this ubiquitous Gaucho marinade. The bright flavors and high levels of acidity help to tenderize the intensely rich and chewy grass-fed beef from the Pampas. If you are eating Clean Food, grass-fed beef is sure to be on your menu, and chimmichurri will become a staple marinade for your beef. It is also perfect as a basting and finishing sauce on all grilled items; fish, poultry and meats. And, it makes a great dressing for any type of bean salad.

Check out the end of the recipe. I’ll give you a tip on how to use less marinade so you can have plenty of chimmi left for sauce.

Serves four. Ric-ter Scale *3

1/2 teaspoon seeded jalapenos

6 cloves of garlic

2 tablespoon minced onion

1/2 cups parsley, coarsely chopped

3/4 teaspoon sea salt

a twist of your black pepper mill

1 tablespoon cilantro

2 ounces sherry vinegar

2 ounces lemon juice

1 bay leaf, finely crumbled

1/4 teaspoon cumin seeds

1/4 cup safflower or grapeseed oil

1/4 cup extra virgin olive oil

4 8 ounce grass-fed sirloin or shell steaks

1 ripe tomato, cored and diced small

Grind everything except the oil and the steaks in a food processor until medium-fine. Add the oil in a steady steam to emulsify. Your marinade is done. Now let‘s marinate the steaks. Put about half of this stuff in a mixing bowl. Using tongs, dip and coat each steak in the chimmi, then wrap them in waxed paper or plastic bags to marinate for at least six hours or, preferably, overnight.

Fire up you grill or grill pan. Remove the steaks from the bags. Discard the bags or wraps including the marinade that was left in them. Put the steak on the hottest place on the grill and leave it alone for three minutes. Now you can turn it to a different angle to achieve those desired hashmarks. I had a cook from Texas that referred to that diagonal black grid on all properly food-styled steaks as “The ol’ 10 o’clock-two o’clock method.” Whatever makes you crow, I guess. Just try to let the steak stay in one place for a few minutes so that it actually caramelizes. Many grill-people have this annoying habit of banging the steak the grill around like a dog does with menacing chew toy. Try not to hurt it. Treat it nicely and it will retain all of its juices for you!

If your meat is 1 inch thick, cook it for four to five minutes on one side and turn it over. Baste it with chimmi when you turn it over. Move the steak to less direct heat and finish cooking gently for three to four minutes for medium-rare, five minutes for medium. After that, you’re on your own. Please don’t overcook grass-fed (or any, for that matter) beef. If you are uncomfortable about eating meat medium-rare, buy a different cut that lends itself to braising. A great pot roast out-performs a lousy steak in my book! To serve, put a small pool of chimmichurri on a plate. Set the steal on the chimmi and garnish with diced ripe tomato pieces. It may be the best steak you’ve ever eaten.

Note: you can store chimmichurri covered at room temperature for two to three days or refrigerated for two weeks. Stir or shake to re-emulsify before use.