December 3rd, 2015
Recipe by LeeAnne Wright
Combine sugar, spices, salt and pepper in a small bowl. Rub mix into steaks and let rest while you prepare sauce.
Pre-heat cast iron grill pan or barbecue to high. Lightly rub olive oil into steaks.
Sear steaks and cook for 4 minutes and turn. For medium rare cook for an additional 3-4 minutes. If your steak is thicker, it will take an additional minute or two.
Remove steaks from pan when done and tent with foil to rest for 5 minutes. When serving, cut steaks across grain and drizzle with chimichurri sauce.
Combine oil, vinegar, lemon juice, garlic, shallot, salt and pepper in blender; blend until almost smooth.
Divide the herbs into thirds; add one third to mixture and blend until incorporated. Add remaining herbs in 2 more additions, puréeing until almost smooth after each addition. Thin out if needed with chicken stock or water. Cover and chill. Chimichurri can be made 3 hours ahead.
Nutrients per serving: 324 calories, 19 g fat, 55 mg calcium, 854 mg sodium, 5 g carbohydrates, 1 g fibre, 32 g protein. Excellent source niacin, vitamin B12, vitamin B6 and zinc; good source of iron.