Grilled Steaks with Summeripe Nectarine Chimichurri
- Prep Time: 45
- Cook Time: 15
- Total Time: 60
Description
Grilled Steaks with Summeripe Nectarine Chimichurri is a delicious and fruity take on the classic Argentinian sauce.The beauty of the Summeripe Nectarine Chimichurri is that it’s great with just about any cut of beef. It’s simple, yet incredibly flavorful and really nutritious! Perfect for any summer supper!
Ingredients
Scale
For the Nectarine Chimichurri
- 2 Summeripe Nectarines, finely diced & pitted
- 3 garlic cloves, quartered
- 1 serrano chili pepper, quartered
- 1/2 cup packed flat leaf parsley
- 1/2 cup packed cilantro
- 2 tablespoons sun dried julienne cut tomatoes
- 1–2 radishes, quartered
- 3 tablespoons sherry vinegar (or red wine vinegar)
- 3 scallions, white & light green parts, finely chopped
- 3 tablespoons extra virgin olive oil
- Red chili pepper flakes to taste
- Freshly ground black pepper to taste
- Kosher salt to taste
For the Steaks
- 4 beef steaks, cut of your choice
- McCormick Montreal Steak for seasoning
Instructions
Directions
For the Nectarine Chimichurri
- In a food processor, pulse garlic, serrano chili pepper, parsley, cilantro, sun dried tomatoes, radish and sherry vinegar until finely chopped, being careful not to create a paste.
- Place ingredients into medium size bowl.
- Add the chopped scallions, red chili pepper flakes, salt, black pepper and olive oil to the mixture and stir.
- Gently add diced nectarines and stir just until mixed.
For the Steaks
- Let steaks sit at room temperature for 30 minutes.
- Prepare a hot fire in your grill or preheat grill to 500 degrees.
- Using tongs, place steaks onto the hot grill.
- Sear the steaks on one side for about 3 minutes, then turn, sear the other side and allow to cook to the preferred taste.
- Serve the Summeripe nectarine chimichurri over or alongside grilled steaks.
Notes
- Dont let a drop of the Summeripe Nectarine Chimichurri sauce go to waste! Use the sauce on grilled chicken or fish.