Steak 'n' Halibut Chimichurri
This grilled surf and turf entree is served Argentine-style. Marinate the fish and beef steaks with the flavorful sauce. Chimichurri sauce is a mixture of herbs and garlic and is the favorite condiment for grilled meats in Argentina.
Ingredients
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Chimichurri Sauce:
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1/2 cup olive oil
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1/3 cup fresh lime juice
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4 cloves garlic, minced
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1/2 small onion, chopped (1/4 cup)
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1/4 cup chopped fresh cilantro
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon black pepper
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Steak and Halibut:
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4 boneless strip or shell steaks (each about 1/2 inch thick, 1-1/2 pounds total)
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1 pound halibut fillet, with skin
Directions
1.
Chimichurri Sauce: In bowl, mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
2.
Steak and Halibut: In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal. Cut halibut fillet into 4 serving pieces. In another plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal. Reserve remaining 1/3 cup sauce. Marinate steak and halibut in refrigerator 30 minutes.
3.
Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
4.
Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes, or until instant-read meat thermometer inserted in steak registers 145 degres F for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce. Makes 4 servings.
Broiler Method
Heat broiler. Place steak and halibut on oiled rack in broiler pan. Broil 4 to 6 inches from heat, 8 minutes for steak, turning steak over after 5 minutes, and 10 minutes for halibut.
Nutrition information
Calories 706, Total Fat 53 g, Saturated Fat 11 g, Cholesterol 143 mg, Sodium 461 mg, Carbohydrate 4 g, Fiber 1 g, Protein 51 g.
Percent Daily Values are based on a 2,000 calorie diet
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