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Grilled Asian Steak with Cilantro Basil Chimichurri
Grilled Asian Steak with Cilantro Basil Chimichurri is HANDS DOWN the best steak marinade I have ever tried - SO flavorful for a crazy juicy, tender steak!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- whisk
📝 Preparation Steps
1
Asian Chimichurri: Pulse the cilantro, basil, mint, garlic, ginger, green onions, and jalapeno (without seeds) in food processor until coarsely chopped, pushing sides down as needed. Add olive oil, rice wine vinegar, fish sauce, toasted sesame oil and salt and pepper and continue to pulse until finely chopped and well combined. Taste and add desired amount of jalapeno seeds for additional heat (optional). Remove 2 tablespoons Chimichurri to a large resealable plastic bag. Refrigerate the remainder separately.
Asian Chimichurri (above in directions)2 tablespoonsolive oil3 tablespoonsrice wine vinegar2 tablespoonsfish sauce (may sub soy sauce)1 tablespoonfish sauce2 tablespoonstoasted sesame oil1 tablespoon
2
Asian Marinade: To the Chimichurri in the plastic bag, whisk in all of the Asian Steak Marinade ingredients. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Refrigerate ⏱️ 5 hours up to overnight, turning bag occasionally.
3
Grill: When ready to grill, remove Chimichurri and steak from refrigerator to bring to room temperature (about ⏱️ 30-45 minutes). Grease and preheat grill to 400 degrees F. Sear roast for ⏱️ 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for ⏱️ 15 minutes, flip, cover, and cook an additional ⏱️ 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
4
Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak.
5
Remove steak from grill, loosely tent with foil and let rest ⏱️ 10 minutes before slicing THINLY across the grain. Serve with Asian Chimichurri.
Asian Chimichurri (above in directions)2 tablespoons
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