Y’all, today we’re going to talk steak. Possibly the best and most unforgettable steak you’ve ever eaten. Yeah, I know, it doesn’t look like all that much, in fact, it looks like a big ol’ pile of you know what, but let me tell you, when it comes to flavor, this steak is pretty much everything. And the best part is, that it doesn’t require a whole lotta fancy-dancy ingredients or techniques to make this steak over-the-top, purely fantastic, and amazingly delicious. It just takes a simple marinade and a little bit of time.
So, for all you haters out there thinking this steak looks like a big ol’ pile of brown, well you know what I’m talking about. Just get over it. I promise you, that this is gonna be one of the best grilled steak recipes you’ve ever tried. How do I know this? Because I’m not really a steak girl, yet I totally scarfed down this steak two nights in a row without any complaint. Yup, this is one of those recipes I want to make for just about everyone I know. Come on over. I’ll make it for you just to prove my point.
Ingredients:
- Cold Water
- 3 Dried Guajillo Peppers
- 1 Bunch Flat Leaf Parsley, Stems Removed
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 4 Garlic Cloves, Crushed
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Pounds Steak (Steak Tips or Sirloin Steak Cut into Smaller Chunks)
Directions:
- Fill a small saucepan with cold water. Bring the water to a rolling boil over high heat.
- Use a knife to slice open each guajillo pepper lengthwise. Use your fingers to remove the seeds and stems from each pepper.
- Place the peppers into the boiling water and turn off the heat. Allow the peppers to steep for 10 minutes.
- Drain the peppers and add them to a food processor along with the parsley, olive oil, lemon juice, crushed garlic cloves, salt, and pepper. Process for 1 minute.
- Place the steak tips or chunks of sirloin steak in a large bowl. Pour 3/4 of the chimichurri mixture over the steak and stir until evenly coated. Cover the bowl with plastic wrap and allow to sit at room temperature for at least 30 minutes.
- Grill the steak over medium heat until is cooked to your desired temperature.
- Remove the steak from the grill and drizzle it with the remaining chimichurri. Allow the steak to rest covered for 10 minutes before serving.
Suggestions:
- Use gloves when working with the guajillo peppers.
- If you like things spicy, feel free to leave some of the seeds in the peppers.
- I soak the peppers to give them a softer consistency.
- I crush the garlic before putting it into the food processor to assure that there are no large chunks of garlic in the chimichurri.
- This steak is best when grilled to medium temperature, however, you can grill it as little or as much as you choose.
Improvements:
- Serve over rice, quinoa, or potatoes.
- If you don’t have dried guajillo peppers, use a 1/2 to 1-teaspoon of dried crushed red pepper flakes.
- Replace the lemon juice with lime juice.
- Use this steak to make tacos with chopped avocado.
Ingredients:
- Cold Water
- 3 Dried Guajillo Peppers
- 1 Bunch Flat Leaf Parsley, Stems Removed
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 4 Garlic Cloves, Crushed
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Pounds Steak (Steak Tips or Sirloin Steak Cut into Smaller Chunks)
Directions:
- Fill a small saucepan with cold water. Bring the water to a rolling boil over high heat.
- Use a knife to slice open each guajillo pepper lengthwise. Use your fingers to remove the seeds and stems from each pepper.
- Place the peppers into the boiling water and turn off the heat. Allow the peppers to steep for 10 minutes.
- Drain the peppers and add them to a food processor along with the parsley, olive oil, lemon juice, crushed garlic cloves, salt, and pepper. Process for 1 minute.
- Place the steak tips or chunks of sirloin steak in a large bowl. Pour 3/4 of the chimichurri mixture over the steak and stir until evenly coated. Cover the bowl with plastic wrap and allow to sit at room temperature for at least 30 minutes.
- Grill the steak over medium heat until is cooked to your desired temperature.
- Remove the steak from the grill and drizzle it with the remaining chimichurri. Allow the steak to rest covered for 10 minutes before serving.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Make sure to check out all of the other great “BBQ Week” recipes below. A huge thanks to Family Around the Table and A Kitchen Hoor’s Adventures for hosting this event.
- Balsamic Three Bean Salad by Jolene’s Recipe Journal
- Berry Ice Box Cake by Back To My Southern Roots
- Boozy Bourbon Cupcakes by Cookaholic Wife
- Caesar Cole Slaw by Palatable Pastime
- Grilled Brie by A Kitchen Hoor’s Adventures
- Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese by Karen’s Kitchen Stories
- Grilled Halloumi Over Hummus by Culinary Adventures with Camilla
- Grilled Steak with Guajillo Pepper Chimichurri by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Homemade Watermelon Lemonade by Daily Dish Recipes
- Lemon Dill Tortellini Salad by Cindy’s Recipes and Writings
- London Broil Sandwiches by The Freshman Cook
- Parsley Chive Butter by Family Around the Table
- Roasted Strawberry Chipotle BBQ Sauce by Food Above Gold
- Watermelon Mint Moscow Mule by Sweet Beginnings
Make sure to check out Faith, Hope, Love, & Luck’s past “BBQ Week” recipes below.
- Grilled Asparagus Summer Caprese Salad
- Grilled Stuffed Meatballs with Pineapple Sauce
- Summer BBQ Bacon Potato Salad
