Recipe: Steak Chimichurri with Grilled Garlic Bread and Grilled Tomatoes

STEAK CHIMICHURRI WITH GRILLED GARLIC BREAD AND GRILLED TOMATOES
"Chimichurri is a garlicky herb sauce, like pesto. It has been dubbed the ketchup of Argentina because they douse everything with it there - vegetables, bread, eggs, chicken, fish - you name it. But it is an absolute must-have on grilled meat. After you try this you'll see why. The sauce takes minutes to make and you can prep it ahead so it's there when you need it."


FOR THE CHIMICHURRI SAUCE:
1 3 cup packed fresh cilantro
1 3 cup packed fresh Italian parsley
3 tablespoons olive oil
1 large clove garlic
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
FOR THE STEAK:
Cooking spray
1 1/4 pounds shoulder center steak (ranch steak) or top sirloin steak, about 11/4-inches thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 recipe Grilled Garlic Bread (recipe follows)
1 recipe Grilled Tomatoes (recipe follows)

TO MAKE THE CHIMICHURRI SAUCE:
Puree all the ingredients for the chimichurri sauce in the small bowl of a food processor until it reaches the consistency of a sauce. Transfer to a bowl. Chimichurri will keep in an airtight container in the refrigerator for up to 3 days.

WHEN READY TO COOK:
Spray a grill or grill pan with cooking spray and preheat over medium-high heat.

Season the steak with the salt and pepper. Cook the steak, turning once, for 5 minutes per side for medium rare, or to your desired degree of doneness. Allow the steak to sit for 5 minutes before slicing thinly.

Serve the steak with the Chimichurri Sauce, Grilled Garlic Bread, and Grilled Tomatoes.

GRILLED GARLIC BREAD
"Since you are firing up the grill for the steak, why not toast your bread too? The crisped bread acts as a gentle grater for fresh garlic, which takes it to the next level."

4 large slices crusty whole-grain country bread
1 tablespoon olive oil
1 clove garlic, cut in half
1/4 teaspoon salt

Preheat a grill or grill pan over medium-high heat.

Brush both sides of each slice of bread with oil. Grill until toasted and grill marks are formed, 2 to 3 minutes per side.

Rub both sides of the toasted bread vigorously with the garlic. Sprinkle with the salt and serve.

GRILLED TOMATOES
"Grilling tomatoes transforms them by intensifying their flavor and bringing out their juiciness."

4 large ripe but firm tomatoes
1 tablespoon olive oil
1/4 teaspoon salt

Cut the tomatoes in half crosswise and squeeze them gently to remove the seeds. Brush the cut side of each tomato with oil and season with salt. Preheat a grill or grill pan over medium-high heat. Place the tomatoes into the pan cut side down and grill until warm, softened, and browned on the cut side, but still retaining their shape, about 10 minutes.

Makes 4 servings (serving size: About 7 slices meat, 2 tablespoons sauce, 1 piece bread, and 2 tomato halves)
Adapted from source: So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger