Traditional Argentinian Chimichurri Sauce with Steak
Traditional Argentinian Chimichurri Sauce is an uncooked sauce with lots of flavors. It always contains finely chopped parsley flavored with other seasonings. And it’s great to serve with a good piece of grilled meat from the BBQ, like steak or Rib Eye. The Chimichurri gives a refreshing, spicy touch that wonderfully combines with the full flavor of the flesh. My favorite recipe from the Argentine kitchen.
Equipment
- Food processor with knife
- Bbq or grill
Ingredients
Chimichurri
- 1 red chili pepper cut coarsely
- 2 cloves garlic without skin
- 1 onion without skin, quartered
- ½ oz. parsley leaves only
- 2 teaspoons oregano dried
- 1 teaspoon dried thyme dried
- ½ cup chives chopped
- ½ cup olive oil
- ⅓ cup red wine vinegar
Steaks
- 1½ pounds Beef tenderloin steaks 4 pieces
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.1½ pounds Beef tenderloin steaks
Chimichurri
- Add the red pepper, garlic and onion to the food processor bowl.1 red chili pepper, 2 cloves garlic, 1 onion
- Also add the oregano, thyme, parsley leaves, and chives.½ oz. parsley, 2 teaspoons oregano, 1 teaspoon dried thyme, ½ cup chives
- Pour the olive oil and vinegar in the bowl.½ cup olive oil, ⅓ cup red wine vinegar
- Smooth the sauce in the food processor (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.
Grill Steaks
- Brush the steaks with some olive oil and add salt and pepper to the taste.¼ teaspoon sea salt , ⅛ teaspoon ground black pepper
- 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
1. Red Pepper If you want your Chimichurri hot, 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.
2. Steak - If you want a great steak, you could use tenderloin. It is the most tender and most beautiful part of a cow. Round steak is slightly less delicate, and regular steak has the most structure and texture. Unfortunately, the price is also increasing. The regular steak is the cheapest, and you will pay the most for the tenderloin. You can also use round steak, ribeye, or regular steak for this recipe.
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 they will become more tender.
3. Storage
Bake your steak fresh; that way, they’re at the best flavor. When I’ve got some steak leftovers, I wrap them in plastic foil and store them for a day in the refrigerator. Then, I slice the beef into strips the next day and add that to a salad.
The chimichurri sauce can be stored quite well:
- Refrigerator - Store in an airtight container for up to two weeks in the fridge. After that, the flavor will deteriorate.
- Freezer - You can freeze Chimichurri for three months without losing flavor. Let it thaw in the fridge. Tip: freeze into an ice cube tray and put those cubes in a freezer bag or box after they’re frozen. This way, you can defrost the amount you need.
Nutrition
Calories: 623kcal | Carbohydrates: 6g | Protein: 35g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Cholesterol: 104mg | Sodium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1515IU | Vitamin C: 49mg | Iron: 4mg
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