I’ve been in the mood for surf and turf, so when my dear wife picked up some nice beef filets and some truly exceptional sea scallops, I was more than happy to throw them on the grill. The only question was how to prepare them?
For the scallops, I decided that simple is best and just dusted them with a little Penzeys Northwoods Fire and grilled them directly on skewers at 400°F for just under 2 minutes per side. Perfect.
But for the steak, I went a little more exotic with chimichurri – the tangy, herb-based Argentinian sauce. Here it’s used as both a marinade and a sauce.
Bistec al Chimichurri
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 4-6 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried red chile flakes
- 1 teaspoon of sweet smoked paprika
- 1 teaspoon kosher sea salt
- 2 beef filets, 6-8 ounces each (ribeye and strip steaks also work well)
Put all of the ingredients (except the steak) in a food processor and give them a whirl until they are well-combined. Put the steaks in a freezer bag and coat with about 1/3 of the chimichurri sauce. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 2 hours, overnight is best. Reserve the remaining sauce in a sealed container and refrigerate.
Remove steak from marinade, letting excess drip off. Set your grill up for direct cooking over medium-high heat (around 450-500°F). For medium rare, grill the steaks for 4 to 6 minutes on each side, or until they reach 130°F internal. Let the steaks rest at least 5 minutes before serving with a dollop of the chimichurri sauce.