A delicious Argentine chimichurri steak, delicious flavored and with a great spicy sauce. A favorite recipe from the Argentine kitchen.
This recipe, a great idea for your next dinner party or when entertaining a summer bbq, I made with steak. A lot of times Rib Eye is used for this recipe. But I favor steak because it's so tender.
The Chimichurri gives a refreshing, spicy touch which wonderfully combines with the full flavor of the steak.
What is Chimichurri?
Chimichurri originated from Argentina and is named after Jimmy McCurry an Irishman who in the 19th century committed to the Argentinean independence struggle. It is told that he prepared this sauce first. But Jimmy McCurry was a difficult name for the Argentines to speak out correctly and so the name gradually degenerates into chimichurri.
Two most common variations
Chimichurri comes in many different variations, but basically, you can distinguish two main versions: soft and spicy. The difference lies mainly in the number of peppers that are added to the sauce (whereas of course, the spicy version got a lot of peppers added).
- If you want your chimichurri hot then add an extra pepper (or two).
- When children are eating with you and you want a less spicy chimichurri, deseed your pepper before you add it to the sauce.
- Take your steak 15 minutes before grilling out of the refrigerator. That way you don't have cold spots in your steak and the meat will warm equally.
- After grilling wrap your steaks into aluminum foil and let them rest for 5 minutes. The juices have time to distribute through your meat and it will become more tender.
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Argentine chimichurri steak
Ingredients
Steaks
- 600 grams steaks 4 pieces
- ¼ teaspoon sea salt to taste
- ⅛ teaspoon pepper
Chimichurri
- 100 ml olive oil
- 1 red pepper
- 15 grams parsley leaves only
- 2 teaspoons oregano dried
- 1 teaspoon thyme dried
- 2 cloves garlic
- 75 ml wine vinegar
- 1 onion
- 15 grams chives chopped
Instructions
Preparation
- Make sure that you prestart the charcoal barbecue so you can use the bbq in 15 minutes.
- Get the steaks out of the refrigerator for fifteen minutes before grilling.
Chimichurri
- Cut the red pepper coarsely and put it in the blender.
- Peel the garlic cloves and put them also in there.
- Divide the onion into quarters and put it in the blender jar.
- Add the oregano, thyme, parsley leaves, and chives.
- Pour the olive oil and vinegar last there.
- Smooth the sauce in the blender (you may keep small bits of pepper and onion) and serve in a pretty bowl.
- When you don't use a charcoal bbq heat the gas grill or grill pan until it's hot.
- Brush the steaks with some olive oil and add salt and pepper to the taste.
- Grill the steak for about 5 minutes (medium) while turning the meat after about 3 minutes.
- Remove the meat from the grill and wrap it in aluminum foil and lay down for 4 minutes.
- Then serve the meat with the chimichurri.
Notes
- If you want your chimichurri hot then add an extra pepper (or two).
- When children are eating with you and you want a less spicy chimichurri, deseed your pepper before you add it to the sauce.
- Take your steak 15 minutes before grilling out of the refrigerator. That way you don't have cold spots in your steak and the meat will warm equally.
- After grilling wrap your steaks into aluminum foil and let them rest for 5 minutes. The juices have time to distribute through your meat and it will become more tender.
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