Summertime means grilling time, and my friends at Red Gold Tomatoes have come up with a giveaway that I’m sure will make many grilling aficionados pretty darn excited. From now until July 22, Red Gold will be giving away a large Big Green Egg each week! A Big Green Egg!
I can’t begin to tell you how an Egg will change the way you grill. We’ve had one for the past couple of years, and trust me when I say that it does some pretty spectacular things for grilled food. My husband’s eyes light up every time I ask him to grill something, and our eyes light up every time he brings in dinner!
Red Gold is so generous that they are also giving me a Red Gold grilling pack to give away to a lucky Chew Nibble Nosh reader! More on that later.
In celebration of Red Gold’s Summer Grilling Giveaway, I’m going to share one of their fabulous recipes from their Summer Grilling Collection. Ten minutes in the kitchen and a few on the grill, and you have a pretty special steak dinner on your hands.
Chimichurri is a flavor packed sauce traditionally served alongside grilled meats in Argentina. It’s usually made from a hefty dose of finely chopped parsley, garlic, olive oil, oregano, and vinegar. It’s, honestly, one of my favorite sauces to serve alongside steak because it just tastes so incredibly fresh and light. So when I saw this red version that brings in the sweetness and tang of Red Gold’s Petite Diced Tomatoes & Green Chiles, I knew it was the recipe I needed to try.
I simply chopped up my parsley, garlic, fresh oregano, and a couple of green onions. I mixed that together with the can of Red Gold tomatoes, along with some olive oil, salt, pepper, red wine vinegar, and cumin and suddenly, I had a pretty beautiful sauce on my hands.
Can you just imagine how much flavor is packed into that little bowl? There’s so much going on in there, and I was ready to dive in, but I let the sauce hang out while my husband fired up his grill and got the steak ready.
Once the sirloin came off the grill, I let it rest for a few minutes to let the juices settle, and then sliced it into thin pieces.
The steak was so tender, and the tangy sauce complimented it perfectly. Such amazing flavor, from just a few simple, fresh ingredients. It definitely is a sauce for summer, and with all of the color and flavor, it really turned dinner into something special.
Now, before we get to the recipe, it’s giveaway time! Like I mentioned before, Red Gold was kind enough to share a Summer Grilling pack with one lucky Chew Nibble Nosh reader!
The winner’s grilling pack will include an insulated Red Gold tote bag, perfect for toting cool drinks and food to the beach or pool this summer, as well as four different varieties of Red Gold tomatoes to try, a coupon for Laura’s Lean Beef, and a recipe guide to help inspire your grilling this summer! It’s a wonderful prize, and all you need to do is enter here:
GRILLED STEAK WITH CHIMICHURRI SAUCE
Recipe provided by Red Gold Tomatoes
- 1/2 cup finely chopped flat leaf parsley
- 4 cloves garlic, minced
- 1 Tbsp. chopped fresh oregano
- 2 green onions, finely chopped
- 1 (10 oz.) can Red Gold Petite Diced Tomatoes & Green Chiles
- 1/2 cup extra virgin olive oil
- 1/2 tsp. salt
- black pepper to taste
- 1/4 tsp. red pepper flakes
- 3 Tbsp. red wine vinegar
- 1/2 tsp. ground cumin
- Grilled steak of your choice (I used sirloin)
- Mix all of the sauce ingredients together in a small bowl.
- Serve immediately over grilled steak, or allow to sit at room temperature for up to 12 hours before serving. It is recommended that you consume the sauce the same day it is made. It can be covered and stored in the refrigerator for a day or two, but let it set out until it’s room temperature again before serving.