Steak w/ Roasted Garlic & Cilantro Chimichurri

Melissa TalboomRecipesLeave a Comment

The Mountain Project

My husband so desperately requested I title this dish “Bomb-Titties Steak”…..

As you can see that didn’t stick, but I think it does describe this meal perfectly.

Steak w/ Roasted Garlic & Cilantro Chimichurri

Serves: 4      Cooking Time: 1h 30m

Ingredients
Cilantro Garlic Chimichurri Sauce:
  • 1 Bunch cilantro
  • 2 Heads of garlic (a head contains multiple cloves)
  • 1/4 c. Olive oil
  • 2 tbsp. Lime juice
  • Salt to taste
Side of Grilled Tomatoes:
  • 2 bunches of Campari Tomatoes (golf ball sized tomatoes)
  • Olive oil
  • Salt
Steak:
  • 4 Elk steaks (or any steak of preference)
  • Montreal Steak Seasoning
  • 2 tbsp. Butter
Steps
Cilantro Garlic Chimichurri Sauce:

I make this portion the night before and let it sit for the flavors to combine. You could definitely make this the day of.

  1. Heat oven to 350°
  2. Cut top off of head of garlic to expose the top of every clove, leaving the skin attached
  3. Place garlic on a piece of foil, cup the foil up around the garlic
  4. Salt the top of the garlic, pour olive oil over the top
  5. Close the top of the foil loosely. You want the foil/ garlic combo to be able to sit upright without allowing the oil to leak, repeat for the second head of garlic
  6. Place garlic in the oven for 1 hour
  7. Remove from oven and let cool.
  8. Twist the head of cilantro into 1 large roll
  9. Thinly slice the cilantro, stems and all, until you get to the point there are no leaves left to cut.
  10. Place in bowl with olive oil and lime juice,
  11. Remove garlic from foil, squeeze the base of the garlic to squeeze the clove out of the cut end into a separate bowl ensuring no skins go with.
  12. Use a spoon to much the garlic, add it to the cilantro and mix well.
  13. Salt to taste
Grilled Tomatoes:
  1. Cover in olive oil, sprinkle with salt,
  2. place on the grill on medium turning every 5 minutes or so until soft and slightly blackened on every side
  3. remove from grill and serve
Steak:
  1. sprinkle steaks with Montreal Steak Seasoning to your desire, a little goes a long way
  2. put olive oil in your cast iron, heat over medium high
  3. place steaks in cast iron, cook only long enough to sear each side
  4. When on the final side, add 1/2 tbsp. butter to the top of the steak.
The Mountain Project

Cole’s OTC Colorado Archery Elk – 2019

Leave a Reply

Your email address will not be published. Required fields are marked *