Balsamic Marinated Steak with EVOO Chimichurri
A flavourful marinade featuring Traditional 18 Year Balsamic makes for a tender and delicious steak! Top with a fresh EVOO chimichurri sauce for a flavourful asados experience!
Balsamic Marinated Steak with EVOO Chimichurri
Matthew Chin
2
15 minutes
5 minutes
American
Main Barbeque
Ingredients
Chimichurri Sauce
- 1 Cup cilantro leaves
- 1 Tbsp. Garlic, chopped
- 1 Tsp. Dried oregano
- ½ Tsp. Red pepper flakes
- 1 Tsp. Salt
- ½ Tsp. Black pepper
- 1 Cup extra virgin olive oil
Balsamic Marinated Steak
- 1 Striploin steak (or your preference)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Italian Seasoning
- 1 Tsp. Sea Salt
- 3 Tbsp. Traditional 18 Year Balsamic
- 2 Tbsp. Garlic Olive Oil
Directions
Combine all of the chimichurri ingredients in a blender.
Run on medium speed for 20 seconds or until the sauce is smooth. Transfer to an airtight container and store in the fridge until needed.
In a medium-sized bowl, add the mustard, Italian seasoning, salt, Traditional 18 Year Balsamic and Garlic Olive Oil. Whisk until smooth. Place the steak in the marinade, ensuring you spoon the mixture over the steak to coat it. Allow to marinate for up to 24 hours.
Cook the steak according to your personal preferences. Allow to rest for 5 minutes before slicing. Top with fresh chimichurri.
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