Grilled Strip Loin Steaks with Arugula Chimichurri
Chimichurri is an Argentinean-style sauce great for spooning on and flavouring grilled steaks. This version of it sees peppery, deeply flavoured arugula replace the parsley often used in it.
Recipe - Quality Foods
Grilled Strip Loin Steaks with Arugula Chimichurri
Prep Time20 Minutes
Servings4
Cook Time8 Minutes
Ingredients
1 1/4 cups packed baby arugula, plus more if needed (see Note)
1/2 cup packed cilantro leaves
2 to 3 large garlic cloves, peeled and sliced
2 Tbsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp salt, plus some to taste
1/4 to 1/2 tsp red pepper flakes
freshly ground black pepper, to taste
1/2 cup + 1 Tbsp olive oil, plus more if needed
4 beef strip loin steaks
Directions
- To make chimichurri, place arugula, cilantro, garlic, vinegar, oregano, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped. Pour in 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Or, blend in a bit more arugula if you find the chimichurri too thin. Transfer chimichurri to a jar, seal and refrigerate until needed. Chimichurri can be made in advance and will keep several days in the refrigerator.
- Heat your barbecue or indoor grill to medium-high. Pat steak dry with paper towel. Brush each steak lightly with remaining 1 Tbsp olive oil, and then season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Plate steaks and let diners generously top them with the chimichurri.
Note: Tubs of baby arugula are sold in our Produce Department. If unavailable, or to make a more traditional chimichurri, replace it with 1 1/4 cups packed Italian (flat-leaf) parsley.
Options: If you don’t have a food processor, you could finely chop the arugula, cilantro and garlic on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper and oil.
20 minutes
Prep Time
8 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - Baby Arugula Salad, 142 Gram
$5.69$4.01/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - Red Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
Not Available
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Club House - Organic Crushed Red Pepper, 23 Gram
$3.69$16.04/100g
Mccormick - Ground Black Pepper, 37 Gram
$5.49 was $6.19$14.84/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Quality Foods - Black Angus AAA 21 Day Aged Strip Loin Grilling Steak, 1 Pound
$21.99/lb$4.85/100g
Directions
- To make chimichurri, place arugula, cilantro, garlic, vinegar, oregano, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped. Pour in 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Or, blend in a bit more arugula if you find the chimichurri too thin. Transfer chimichurri to a jar, seal and refrigerate until needed. Chimichurri can be made in advance and will keep several days in the refrigerator.
- Heat your barbecue or indoor grill to medium-high. Pat steak dry with paper towel. Brush each steak lightly with remaining 1 Tbsp olive oil, and then season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Plate steaks and let diners generously top them with the chimichurri.
Note: Tubs of baby arugula are sold in our Produce Department. If unavailable, or to make a more traditional chimichurri, replace it with 1 1/4 cups packed Italian (flat-leaf) parsley.
Options: If you don’t have a food processor, you could finely chop the arugula, cilantro and garlic on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper and oil.