If you grill only one steak this summer, let it be this Grilled Asian Steak with Cilantro Basil Chimichurri! Its seeping with so much savory goodness from hands down the best steak I marinade I have ever tried – SO flavorful for a crazy juicy, tender, amazing steak! You will be convinced this Asian steak marinade is pure magic and the absolutely best Asian steak marinade for grilling or for anything at all. Because it tastes like it!
As with all my recipes, I get inspiration from all sorts of places – from magazines, cookbooks, family recipes, foodnetwork, restaurants even MasterChef, etc. The inspiration for this Asian grilled steak will always hold a special place in my heart as it came surrounded by friends, laughter, the scenic Pacific and lots and lots of great food. The actual memory is captured below, with (going around the table from left to right), food bloggers Chelsea from Chelsea’s Messy Apron, me, Nagi, from Recipe Tin Eats, Meggan from Cullinary Hill, Holly from Spend with Pennies and Rachael from Eazy Peazy Mealz.
Its always nothing short of wonderful to get together with food blogger friends who “just get you” and everything you do. And its nothing short of magical when you get together at the scenic Terranea Resort on the coast of Los Angeles. This hidden gem is a paradisaical escape nestled on the coastline just 15 minutes away from LAX. In addition to breathtaking views everywhere, luxury accommodations, oceanfront spa and pool, award winning golf course, the friendliest service, Terranea has the best food, much of which comes from their own gardens!
As food bloggers, I like to think we know our food, and every single bite from all the appetizers of Jalapeno Popper Fondue, Lobster Tacos, Hot Bavarian Pretzels, Avocado Dip and Crab Cake Sliders at Nelsons (pictured above), to the melt-in-your-mouth Tenderloin Tips with Chimichurri at Nelsons (yes, we devoured appetizers, waited a few hours and continued with lunch), to the lunch buffet at Catalina’s Kitchen (too much amazingness to list here), to the Oregon Morels on Toast, New Orleans Style BBQ Shrimp, and Filet Mignon at Mar’sel (below), each and every one of us were BLOWN AWAY by the food. There was not one bite short of perfection. And there were a lot of bites.
And just a little more gushing about Terranea by my friend, Nagi, because it deserves it, “The best designations are those that create lasting memories. From the moment we pulled up to Terranea, when we single handedly cleared an entire tray of complementary macaroons at check in, to savoring every bite at Terranea’s many restaurants, drinking in the beautiful vistas and being treated to a personal tour of Terranea’s own produce gardens, this was one of those getaways that I will never forget. Our time at Terranea was filled with belly aching laughter, incredible food, impeccable service at every turn, and a luxurious yet ‘home away from home’ atmosphere. I WILL BE BACK!!!!”
Here is just a sampling of the deliciousness and gorgeousness that is Terranea:
To bring a memory of this magic home with me, I wanted to recreate the tender Steak with Chimichurri – but with an Asian flair and that is how this Asian Steak with Cilantro Basil Chimichurri was born. Traditional Chimichurri is a South American sauce typically comprised of parsley, garlic, red wine vinegar and chili pepper flakes and adds a dynamic, fresh, often spicy flavor to steak. To play with the flavor profile, I swapped parsley for cilantro, basil and mint, swapped red pepper flakes for jalapeno, red wine vinegar for rice wine vinegar and spiked it all with ginger, fish sauce and toasted sesame oil. The resulting Asian Chimichurri is so bright, fresh and flavorful, you will want to put it on everything from fish, to chicken to salad, to bread! But, my favorite, of course, Asian beef.
With the flavor bursting chimichurri, I thought it only right we add some of this flavor to the dynamic marinade, so the steak is marinated in 2 tablespoons Asian chimichurri whisked with soy sauce, brown sugar, fish sauce, rice wine vinegar, Asian sweet chili sauce and toasted sesame oil. I can honestly say I have never had a more flavorful steak in my life. I can’t wait for you to say that too!
I used my favorite cut of steak – tri-tip roast. It’s a thick, incredibly juicy steak with rich flavor, relatively lean and inexpensive and soaks up marinades like a sponge. The term “tri-tip” is derived from the fact that the roast is triangular in shape (tri) and it is the tip of the sirloin (tip).
The only foreseeable problem with tri-tip is that since there are only 2 tri-tips on each cow, it can be harder to come by in supermarkets outside of California (the cut is very popular in California, a local specialty in Santa Maria and even called, “Santa Maria Steak”, but I digress,) although Costco nationwide always seems to carry it. If you can’t find tri-tip for whatever reason, feel free to use a thick sirloin or your favorite cut of steak and adjust grilling time accordingly.
Just remember, if you grill only one steak this summer, let it be this Grilled Asian Steak with Cilantro Basil Chimichurri!
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I was not compensated for this post, however, Terranea Resort provided us with complimentary accommodations and some meals to experience their resort. I am under no contractual or other obligation to provide a favorable opinion. I loved Terranea Resort and am honored to share my experience with you!
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