Summertime Steak and Chimichurri

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Summertime! And the living is easy!

On a warm summer day, the last thing that I want to do is to slave over a hot stove all night. Excited by the post 6pm sun and warm evening, I want to be outside until I can see the fireflies while I bask in bliss.

So I take it easy with a seared steak (the grill-less apartment-dweller’s solution) and a cilantro-cumin chimichurri.

The steak is seasoned with salt and pepper, seared for about 6 minutes, and covered in finely chopped cilantro and garlic mixed with cumin and olive oil. The whole thing is done in 15 minutes. Nope, not kidding!

Need a side? Make it paleo-Americana with some steamed string bean. Add a carb with a nice toasty baguette that can be use to sop up the steak juices and extra chimichurri. Sometimes I turn it into steak frites with a side of oven baked fries.

No matter what: make it simple, finish quickly and enjoy the summertime!

Seared Steak and Cilantro-Cumin Chimichurri
Serves 2-4

2 lb (more or less) London broil, top round or your choice of cut
1 cup cilantro
1 tbsp Cumin seeds
1 stalk scallion
1 clove Garlic
2 tbsp olive oil
S&P

1. Heavily season the steak with salt and pepper. Massage with with 1 tsp olive oil.
2. Sear the steak: Heat a skillet until it is very hot. Place the steak in the skillet and allow it too cook undisturbed for about 2 1/2 minutes. Flip the steak, cook for another 2 1/2 – 3 minutes. Take the steak out of the pan and let it rest, covered.
3. Toast the cumin seeks in a skillet until they are fragrant.
4. Finely chop the cilantro, scallion and garlic. In a small bowl, combine the cilantro, scallion, garlic, cumin, and olive oil; then season generously with salt and pepper.
4. Slice the steak, scatter the chimichurri on top and serve!

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