CLASSIC ARGENTINE CHIMICHURRI STEAK
The Argentinean marinade enhances the flavor of beef while also adding some heat to make it more exciting. The steak is cooked quickly on high heat so that every part can be tender, juicy, and flavorful! The chimichurri sauce adds freshness with each bite making you forget all about your average steaks out there.
Provided by Jas
Categories Main Course
Time 1h25m
Number Of Ingredients 9
Steps:
- Using a food processor or blender, pulse the ingredients for the sauce just until everything is combined and garlic is very finely minced. Set aside.
- Place the steak in a nonreactive (glass, ceramic, stainless steel) container. Spread four tablespoons of chimichurri sauce on top of it; flip over a few times to coat. Marinate at room temperature for 1 hour or in the refrigerator for at least 2 hours or overnight.
- Allow meat to come to room temp before proceeding (about 1/2 hour out of the fridge); preheat grill to high (450 F). Sprinkle steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side), until it is lightly charred on the outside and medium-rare inside (or to your liking).
- Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.
Nutrition Facts : Calories 561 kcal, Carbohydrate 2 g, Protein 49 g, Fat 38 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 276 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 27 g, ServingSize 1 serving
ARGENTINIAN STEAK WITH CHIMICHURRI
Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.
Provided by maryjjohnson34
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Chimichurri (must be done in advance):.
- In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
- Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
- Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
- Steak:.
- Preheat oven to 450°F (230°C).
- Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
- Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
- On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
- Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
- Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
- Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
- Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.
STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
- Recommended beverage: Argentinian Malbec (red)
ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE
A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.
Provided by ElleFirebrand
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill according to manufacturer's instructions.
- Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
- Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
- Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
- For Chimichurri Sauce:.
- Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.
ARGENTINIAN STEAK WITH RED CHIMICHURRI
Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.
Provided by Jillian
Categories World Cuisine Recipes Latin American South American Argentinian
Time 7h45m
Yield 4
Number Of Ingredients 23
Steps:
- Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
- Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
- Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
- Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
- Place steaks into marinade and refrigerate for 6 hours, to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.
Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g
ARGENTINEAN CHIMICHURRI
This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!
Provided by ryalibertino
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g
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