Grilled Culotte Steak with Chimichurri and Grilled Green Beans
Ingredients
Steak:
2 lb Culotte Steak (you could sub a skirt, flank or hangar steak)
Maldon salt & pepper to season
Beans:
1 lb fresh, clean green beans, tipped & tailed
1 T chopped garlic
1/4 C extra virgin olive oil
Maldon salt to season
Fresh lime, cut into quarters
Chimichurri:
1 bunch flat leaf parsley
1 bunch cilantro
1/4 C fresh oregano
1 jalapeno
4 cloves garlic
1 shallot
*all finely chopped
1/2 C red wine vinegar
3/4 C extra virgin olive oil
1 tsp kosher salt
Start out by making the Chimichurri first. Combine all of the chopped ingredients in a small bowl with the salt. Combine the vinegar and oil, and add to the chopped mixture. Cover and set aside for at least 30 minutes to allow the flavors to combine.
If you want to avoid the hassle of chopping, you could put the ingredients in a food processor, but be careful--you run the risk of making a runny sauce without texture |
Take all outside to the grill. Make sure your grill is clean and oiled. Place the steak on the grill and cook undisturbed for 10 minutes. (This timing is based on a steak that is roughly 2 1/2 inches thick, with the intent to produce it medium-rare. If you're using a thinner cut, reduce the grill time.) Turn over, and place your beans crosswise on the grill also, turning periodically for 7 minutes. This may sound like a real pain, but initially I followed instructions from a cook that advised me to place the beans in a grill basket, normally used for fish. This sounded like a good idea, until it was time to flip the basket. Let's just say I lost a LOT of beans--far more than I did simply placing them across the grate.
Remove the steak and allow it to rest for 5-10 minutes. Give it one more sprinkling of salt and pepper. Remove the beans from the heat. Place them in a serving dish and season with salt and a squeeze of fresh lime. Slice the steak across the grain and serve with a heaping spoonful of chimichurri.
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