Tequila Steak | Summer Grilling you will live for
I made this recipe and shot the photos for the app last summer, but I kind of kept it a secret. I don’t know why. Possibly it’s because my girlfriend makes an amazing chimichurri that takes her forever and requires a ridiculous amount of chopping. Or maybe it’s because I’ve been eating this chimichurrri on everything and didn’t want to share.
Finally, I decided it was time. Time to share. Time to show you the simplest chimichurri sauce that’s totally a cheater chimichurri. Chimichurri is a an Argentinian Pesto that’s made with herbs and garlic. Everywhere I look on the internets there is a different recipe, a different way to make it, and a different combination of herbs. It always starts with parsley and includes garlic - but I love cilantro and a sauce always seems naked without cilantro. And you can’t make something like this without a little kick! Garlic is great, but how about jalapeño? I only added half in the recipe but I’ve been known to throw the whole thing in. Feeling fancy? Roast the jalapeño first! You really can’t screw up this chimichirri. It’s delightfully simple and delightfully delicious.
TEQUILA STEAK + CHIMICHURRI COUSCOUS
Preheat broiler to 500 degrees and bring 1 ¼ cup water to a boil.
In a zip top bag, pour tequila, two cloves of garlic, and season with salt and pepper. Score the top of a steak with a knife to create a grid pattern. Add the steak to the bag and let sit about 10 minutes.
Toss cilantro, parsley, remaining garlic, green onion, lime juice, olive oil, vinegar, and jalapeno in a blender to make the chimichurri. Blend until smooth. If it won’t smooth out, add more olive oil 1 tablespoon at a time.
When water boils, add couscous, stirring occasionally.
Place the marinated steak on a lined baking sheet and pop in the oven. Cook about 5 minutes on each side until a thermometer reads 160 internal. Remove from the oven. Let rest about 10 minutes before slicing.
When the couscous has absorbed most of the liquid, remove from the heat (takes about 3 minutes). Stir half of the chimichurri into the couscous. Place the steak on top of the couscous and top with remaining sauce.
1.5 lb flank steak
¼ cup tequila
5 cloves garlic
1 cup cilantro
1 cup parsley
½ cup green onion
2 tbs lime juice
½ cup olive oil
¼ cup red wine vinegar
1 cup Israeli couscous
Salt & pepper
What’s your favorite thing to grill? Have you made a chimichurri before? What do you like in yours? Let me know what you use and when you try mine, please let me know!