Alcatra Steak with Chimichurri Sauce

Ingredients

• 2 pounds (900g) beef sirloin steak 2 pounds (900g) beef sirloin steak
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup (240ml) fresh parsley, finely chopped 1 cup (240ml) fresh parsley, finely chopped
• 1/4 cup (60ml) fresh cilantro, finely chopped 1/4 cup (60ml) fresh cilantro, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, soy sauce, paprika, cumin, dried oregano, salt, and pepper. Mix well to create a marinade.
2. 2.
   Place the steak in a shallow dish and pour the marinade over it. Rub the marinade into the meat, ensuring it is evenly coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the steak from the marinade and let any excess marinade drip off. Season the steak with additional salt and pepper.
5. 5.
   Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. 6.
   While the steak is grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, and pepper. Mix well to combine.
7. 7.
   Once the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes. Slice the steak against the grain into thin strips.
8. 8.
   Serve the grilled Alcatra steak with a generous drizzle of chimichurri sauce on top. Enjoy!

Treat your ingredients with care...

• Beef sirloin steak — Choose a well-marbled cut of beef for maximum flavor and tenderness. Allow the steak to come to room temperature before grilling for even cooking.
• Fresh parsley and cilantro — Make sure to finely chop the herbs to release their flavors. Use fresh herbs for the best taste.
• Red wine vinegar — If you don't have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Let the steak rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Serve the Alcatra steak with traditional Brazilian sides like farofa (toasted cassava flour) and feijoada (black bean stew) for an authentic experience.
• If you prefer a milder chimichurri sauce, reduce the amount of garlic used.
• Leftover chimichurri sauce can be stored in the refrigerator for up to a week and used as a marinade or dressing for other dishes.

Serving advice

Serve the grilled Alcatra steak with a generous drizzle of chimichurri sauce on top. Accompany it with traditional Brazilian sides like farofa and feijoada for a complete and satisfying meal.

Presentation advice

Arrange the sliced Alcatra steak on a platter and drizzle the vibrant green chimichurri sauce over it. Garnish with fresh parsley leaves for an appealing presentation.