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    Manhattan striploin steaks with chimichurri sauce

    cadran
    Preparation :3h25 min Cooking :8 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :2

    A quality meat, an amazing sauce, we need no more! These Manhattan steaks are delicious and are of an incredible quality. The sauce will bring everything together to offer you a luxury meal !

    Ingredients for the marinade

    • 2 Manhattan striploin steaks ( 250 g each ) by Maillard
    • 1/2 cup apple juice
    • 1/4 cup tamari soy sauce
    • 1/4 cup Worcestershire sauce
    • 3 tablespoons olive oil
    • 3 tablespoons white balsamic vinegar
    • 3 garlic cloves, finely chopped
    • The juice of 1 lime
    • 1 teaspoon Italian spices
    • Salt and pepper from the mill

    Ingredients for the chimichurri sauce

    • 1/2 cup fresh parsley
    • 1/2 cup fresh coriander
    • 1/2 cup fresh mint
    • 1/3 cup olive oil
    • 1/4 cup finely chopped red onion
    • 1/2 teaspoon salt
    • 2 garlic cloves, finely chopped
    • The juice of 2 lemons
    • Ground pepper

    Preparation

    • Place the steaks in a large airtight dish. Set aside.
    • In a large bowl, add remaining ingredients for marinade then season with salt and pepper. Mix and pour the marinade over the meat. Close the dish, shake and reserve in the fridge for 3 hours. Shake occasionally. Remove the meat from the fridge 30 minutes before cooking to temper.
    • In a blender, add all the ingredients for the chimichurri sauce and season with pepper sauce to taste. Blend to a puree.
    • Preheat the BBQ at maximum power. Oil the grates.
    • Remove the steaks from the marinade and place on the grates. Grill for 2 minutes and rotate 45 degrees. Continue cooking for 2 minutes and flip. Repeat : cook 2 minutes, rotate 45 degrees and cook 2 minutes.
    • Remove the meat, place on a plate and cover tightly with aluminum foil. Let stand for 5 minutes, slice finely and drizzle with chimichurri sauce to taste !
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    Our wine stewards suggest

    +- 30$ BENI DI BATASIOLO BAROLO 2012

    I love sirloin, a cut slightly less tender than the tenderloin but more flavourful. Perfect for a barolo ! A complex Italian red, profound and well structured, to decant one hour before serving!

    ROUTE DES ÉPICES, DIEU DU CIEL, 5%

    This rye beer, brewed with black and green pepper, offers notes of sweet butterscotch and powerful aromas of pepper. Is there anything better to go with meat and chimichurri sauce? We don’t think so!

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    fermer la fiche

    Manhattan striploin steaks with chimichurri sauce

    • Preparation : 3h25 min
    • Cooking : 8 min
    • Servings : 2

    Ingredients for the marinade

    • 2 Manhattan striploin steaks ( 250 g each ) by Maillard
    • 1/2 cup apple juice
    • 1/4 cup tamari soy sauce
    • 1/4 cup Worcestershire sauce
    • 3 tablespoons olive oil
    • 3 tablespoons white balsamic vinegar
    • 3 garlic cloves, finely chopped
    • The juice of 1 lime
    • 1 teaspoon Italian spices
    • Salt and pepper from the mill

    Ingredients for the chimichurri sauce

    • 1/2 cup fresh parsley
    • 1/2 cup fresh coriander
    • 1/2 cup fresh mint
    • 1/3 cup olive oil
    • 1/4 cup finely chopped red onion
    • 1/2 teaspoon salt
    • 2 garlic cloves, finely chopped
    • The juice of 2 lemons
    • Ground pepper

    Preparation

    • Place the steaks in a large airtight dish. Set aside.
    • In a large bowl, add remaining ingredients for marinade then season with salt and pepper. Mix and pour the marinade over the meat. Close the dish, shake and reserve in the fridge for 3 hours. Shake occasionally. Remove the meat from the fridge 30 minutes before cooking to temper.
    • In a blender, add all the ingredients for the chimichurri sauce and season with pepper sauce to taste. Blend to a puree.
    • Preheat the BBQ at maximum power. Oil the grates.
    • Remove the steaks from the marinade and place on the grates. Grill for 2 minutes and rotate 45 degrees. Continue cooking for 2 minutes and flip. Repeat : cook 2 minutes, rotate 45 degrees and cook 2 minutes.
    • Remove the meat, place on a plate and cover tightly with aluminum foil. Let stand for 5 minutes, slice finely and drizzle with chimichurri sauce to taste !

    Innkeeper, drinks!

    +- 30$ BENI DI BATASIOLO BAROLO 2012

    I love sirloin, a cut slightly less tender than the tenderloin but more flavourful. Perfect for a barolo ! A complex Italian red, profound and well structured, to decant one hour before serving!

    ROUTE DES ÉPICES, DIEU DU CIEL, 5%

    This rye beer, brewed with black and green pepper, offers notes of sweet butterscotch and powerful aromas of pepper. Is there anything better to go with meat and chimichurri sauce? We don’t think so!

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