Grilled Lamb Leg Steak with Mint Chimichurri

 
 

Ingredients

  • 1 lb lamb steaks (2 large steaks)

  • 1 tbsp vegetable oil high-heat oil

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

 Mint Chimichurri Sauce

  • 1/3 cup olive oil extra virgin

  • 2 tbsp red wine vinegar

  • 1 garlic clove

  • 1/2 cup fresh mint leaves loosely packed, washed and dried

  • 1/2 cup fresh parsley loosely packed, washed and dried

  • 1/4 tsp red chili flakes

  • 1/2 tsp salt

Instructions

Remove the lamb steaks from the refrigerator 30 minutes before cooking.

Place the lamb steaks to a medium-sized bowl. Add the oil, salt, and ground pepper. Coat all sides evenly with the marinade.

Heat a cast iron skillet or grill over high heat. Remove any access marinade from the steaks. Once the pan or grill is very hot, cook the steaks on each side for 4 minutes (or to your preferred doneness), turning them over once only.

Remove the lamb steaks immediately and rest for 10 minutes covered with tinfoil.

Meanwhile, prepare the mint chimichurri sauce by combining all ingredients in a food processor or blender. Pulse until you have the desired consistency. Scrape down the sides with a spatula as needed. Season to taste with salt and chili.

Slice the lamb steaks against the grain into 1/2-inch slices and serve with a generous drizzle of the mint chimichurri sauce.

Serve immediately.