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Your Summer Menu
• Cheesy Stuffed Burgers
• Steak and Mushrooms Chimichurri
• Colorful Coleslaw
• Creamy Potato Salad
• Grilled Fruit Sundaes
Nothing gives you summer sizzle quite like a grilled steak. To make it optimally healthy and appealing, choose a lean cut like the sirloin used here, and make a smart portion more sumptuous by slicing it thinly and serving it with meaty grilled mushrooms piled on grilled crusty bread. A dousing of Chimichurri, a simple, classic Argentinean sauce made with fresh herbs and garlic, takes it to another level entirely.
Steak and Mushrooms Chimichurri
For the chimichurri sauce:
• 2/3 cup packed fresh Italian parsley
• 1/3 cup packed fresh cilantro
• 3 Tbs. olive oil
• 1 large clove garlic
• 2 Tbs. red wine vinegar
• 2 Tbs. water
• ¼ tsp. crushed red pepper flakes
• ¼ tsp. salt
For the steak:
• Cooking spray
• 12 ½ -inch thick slices whole grain baguette (about 4 ounces)
• 2 large Portobello mushroom caps
• 1 Tb. olive oil
• 1 ½ pounds top sirloin steak, trimmed
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
Puree all the ingredients for the chimichurri in a food processor until it reaches the consistency of a sauce. The sauce can be made ahead and will keep for up to 3 days in an airtight container in the refrigerator.
Spray a grill with cooking spray and preheat to medium-high heat. Brush both sides of the bread slices and the mushrooms lightly with the olive oil. Season the mushrooms and the steak on both sides with the salt and pepper. Put the steak and mushrooms on the grill and cook them both for 6-7 minutes per side for a medium rare steak and until the mushrooms are softened and have grill marks. Transfer to a cutting board and allow the steak to rest for 5 minutes; thinly slice. Then thinly slice the steak and mushrooms.
Grill the bread until toasted and grill marks are formed, about 2 minutes per side. To serve, place 2 pieces of toast on each plate, top with slices of meat and mushrooms and drizzle with the sauce.
Makes: 6 servings
Per serving: 270 calories, 9g carbohydrates, 27g protein, 14g fat (3g saturated), 1g fiber, 50mg cholesterol, 490mg sodium
Don't miss our Twitter chat about summer food with Ellie on May 29 at 1 p.m. ET #USAWEllie.