Other Electric Products Recipes

Diced Steak with Chimichurri Sauce

Japanese Teppanyaki style steak with traditional Argentina sauce.


Ingredients (serves 4):
Chimichurri Sauce:

  • 8 stalks fresh Italian parsley
  • 8 to 10 stalks fresh cilantro
  • 3 stalks fresh oregano
  • 1 clove garlic
  • 1/4 cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1/2 tsp. dried crushed red pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt

For Steak:

  • 1-1/2 lbs. boneless sirloin steak, 1 to 1-1/2 inches thick-cut
  • 2 tsp. vegetable oil
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

1

Bring steaks to room temperature.

 

2

Prepare the chimichurri sauce. Trim the long stems and roughly chop parsley, cilantro and oregano. Peel the garlic clove.

3

Purée all ingredients with a hand blender or a small food processor. Set aside at room temperature.

4

Trim large fat from steaks and cut into cubes. Coat steak cubes with vegetable oil.

 

5

Turn the Gourmet Sizzler® Electric Griddle (EA-DCC10) control knob to 400ºF. When the pilot lamp turns off, season steak cubes with salt and pepper, then place on the grill and cook for 30 seconds on each side.

6

Turn off heat. Serve steak cubes with sauce. Enjoy!

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