Diced Steak with Chimichurri Sauce

Japanese Teppanyaki style steak with traditional Argentina sauce.

Diced Steak with <i>Chimichurri</i> Sauce Ingredients

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.

Diced Steak with <i>Chimichurri</i> Sauce Step 2

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

Diced Steak with <i>Chimichurri</i> Sauce Step 3

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

Diced Steak with <i>Chimichurri</i> Sauce Step 4

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

Diced Steak with <i>Chimichurri</i> Sauce Step 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.