Shiso Chimichurri Steak
Grilled steak topped with a vibrant shiso chimichurri sauce, combining fresh herbs and spices for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Steak (preferably ribeye or sirloin) | 800 | Grams |
| Shiso Leaves (fresh, finely chopped) | 20 | Count |
| Parsley (fresh, finely chopped) | 1 | Bunch |
| Garlic (minced) | 4 | Clove |
| Red Wine Vinegar | 60 | Milliliters |
| Olive Oil (extra virgin) | 120 | Milliliters |
| Red Chili Flakes | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Lemon (juiced) | 1 | Count |
Instructions
- Remove steak from refrigerator and let it come to room temperature for about 30 minutes.
- Preheat the grill to high heat.
- In a bowl, combine shiso leaves, parsley, garlic, red wine vinegar, olive oil, red chili flakes, salt, and black pepper to make the chimichurri sauce.
- Season the steak with salt and black pepper on both sides.
- Grill the steak for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
- Remove the steak from the grill and let it rest for 5 minutes.
- Slice the steak against the grain and serve with the shiso chimichurri sauce drizzled on top.
- Finish with a squeeze of lemon juice over the steak before serving.
Prep
- Thaw the beef steak in the refrigerator overnight if frozen.
Kitchen equipment
GrillMeat Thermometer