Cilantro is an oldie but goodie with a fragrance described as both sweet and pungent. The herb, also known as coriander in seed form, was named by the International Herb Association as the Herb of the Year in 2017. Its name comes from the Greek word koris, meaning stink bug. The wispy green-leafed herb, native to the Mediterranean, is thought to be among the first group of domesticated plants. Cilantro is mentioned in the Old Testament of the Bible, and Roman gastronome Apicius gave coriander a listing in his De Re Coquinaria (“Of Culinary Matters”), the world’s first known cookbook, written in 14 AD. Today, cilantro is a staple herb in Mexican and Tex-Mex cuisine, highlighted in most salsa and guacamole recipes. Chop leaves just prior to use for maximum flavor. The health benefits of cilantro include the treatment of skin inflammation, high cholesterol levels, diarrhea, mouth ulcers, anemia and indigestion. - Steve Makela
Ingredients
- 2 cups fresh Italian parsley
- 4 tablespoons fresh oregano
- ½ cup fresh cilantro
- 3 garlic cloves, peeled
- 1 shallot, halved
- 1 cup olive oil
- 1 small jalapeño pepper, quartered, seeds removed
- ½ cup red wine vinegar
- ¾ teaspoon dried crushed red pepper
- 3 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ pounds top sirloin steak, cut into 1-inch cubes, sourced locally
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Mini wooden skewers, soaked for 30 minutes before grilling
Preparation
In a powerful blender or food processor, combine all of the chimichurri ingredients and purée until smooth.
In a large bowl, combine the steak cubes with salt, pepper and 1 cup of the chimichurri sauce. (Reserve the remaining sauce in a separate bowl for dipping.) Toss the beef cubes with the sauce to cover well. Cover the marinating steak pieces and let stand at room temperature for at least 30 minutes. Meanwhile, submerge the wooden skewers in water to soak.
Skewer three steak bites onto each of the small skewers. Grill for 2–3 minutes on each side until the internal temperature reaches 145°F.
Serve the grilled mini-skewers with a generous drizzle of the reserved chimichurri sauce.
About this recipe
Recipes sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers. For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box
