Argentinian Steak & Chimichurri Recipe

Argentinian Steak & Chimichurri Recipe

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.

In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic. Let cool to room temperature.

What goes good with chimichurri?

It's a cross between a sauce and a condiment. Traditionally, chimichurri is served with grilled meats as part of the Argentinian asado (or barbecue). It is absolutely delicious with grilled steaks and grilled chorizo sausage.

What to serve with chimichurri flank steak?

What To Serve With Chimichurri Steak. Serve your chimichurri steak with a side of vegetables and a rice medley for a clean eating meal. If you are following Paleo or Whole 30 diets then choose a salad or vegetable side along with sweet potatoes or squash.

How long does chimichurri keep?

Put the sauce in a glass or plastic container with a tight fitting lid. Chimichurri will last for up to 1 month, refrigerated.

Argentinian Steak with Red Chimichurri Recipe

Beef steak is usually my go to partner for my Chimichurri recipe, but trust me, this sauce works excellently with pretty much anything it comes into contact with. Try it drizzled over roasted lamb, chicken, pork, chorizo sausage or fish - it's even amazing drizzled of simply steamed vegetables like potatoes, beans, cauliflower or carrot.

A classic Argentinian chimichurri steak recipe combines fresh herbs with garlic, oil, and vinegar for an easy, make-ahead sauce or marinade for grilled steak.

To use your chimichurri as a marinade, separate about half of it to coat your chicken, pork, or beef (specifically, sirloin tip side steak, outside skirt steak, eye of round steak, flank steak, inside skirt steak, top round steak, or bottom round steak which all benefit from a marinade).

Chimichurri Variations. There is some creative license with the Chimichurri ingredients, depending on herbs in your garden. Some recipes include cilantro, or thyme, lemon, basil, paprika or even cumin! Be creative and mix it up. I have so much parsley growing in my garden, and this recipe is a great way to use up your extra parsley.

Prepare the chimichurri. In a food processor or blender jar, combine all the ingredients for the chimichurri. Pulse until well combined. You should still see small pieces of the herbs. Pour the chimichurri into a serving bowl and refrigerate until ready to use. Prep the steak. Remove the steak from the fridge 30 minutes prior to grilling.

Argentinian Steak With Chimichurri Recipe

Steps to Make It. Combine the mixture in a small bowl and use right away. Store mixture in an airtight container in a cool, dry place for up to 6 months after preparation. If you are interested in using this mixture in a wet rub, mix rub with the juice of two limes and 1/4 cup of oil.

Place the steak on the cool side of the grill and cook until it reaches an internal temperature of 110 degrees F, about 25 minutes. As the meat cooks, combine the chimichurri ingredients in a bowl. Move the steak to the hot side of the grill and cook on each side until lightly charred, about two minutes per side.

Grilled Picanha Steak cooked hot and fast with a flavorful chimichurri sauce.This Picanha Recipe is inspired by South American grilling, flavor, and technique, and is an awesome way to have an inspired backyard cookout.

Hangar steak and flank steak are lean, flavorful cuts that benefit from a garlicky, tangy marinade, high heat cooking and thin slicing. A great basis for a delicious spoonful of chimichurri.

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.

Authentic Argentinian Style Chimichurri Steak Recipe

Our recipe today is for flank steak with chimichurri sauce. The chimichurri is a green sauce used for grilled meat in Argentina. It consists of finely chopped parsley, minced garlic, olive oil, oregano and white or red wine vinegar.

Pulse until well-combined. Put chimichurri in a glass or plastic container, using as needed. For best results, cover bowl in plastic wrap and let sauce stand for 2 hours before using. Chimichurri will keep for up to 6 months. Makes 2 1/2 cups.

In a food processor or blender, combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency. Add vinegar and agave nectar. With processor running, add oil in a slow stream until well combined. Transfer half of sauce to serving bowl, refrigerating remaining half for another use, up to two weeks.

For this recipe, I paired the beef with Argentinian-inspired chimichurri sauce. The freshly chopped herbs, pungent garlic, vinegar, and dried chili help cut the richness of the beef while enhancing the taste. When you’re limited on time but want a home cooked meal, this sauce is ready in seconds and the steak is hot off the grill within minutes!

Chimichurri Steak is a quick and easy recipe cooked in 15 minutes with no marinating needed! Perfectly seared steak is served with a garlicky, tangy and flavorful chimichurri sauce. This chimichurri recipe is one of my favorite weeknight meals. The earthy sauce with fresh herbs greatly enhances the taste of the tender and juicy steak!

Oven-Perfect Strip Steak with Chimichurri

Chimichurri Flank Steak; Chimichurri Pork Tenderloin; Smoked Chimichurri Tri Tip Steak; That’s it from us on this recipe. If you have unanswered questions, or would like to share what you think of this Argentine Chimichurri Burger recipe, please leave us a comment down below. We love to hear from you.

Steak with chimichurri is one of Argentina's national dishes. Although it's difficult to find, the author likes skirt steak, a full-flavored, inexpensive strip similar to flank steak. The steak is flavored with a rub modeled on "dry" chimichurri, popular among Argentina's gaucho's.

Remove steak from skillet and let rest on a cutting board for 5 minutes. Repeat with the second piece of steak, if steak had been cut in two. After resting, cut the steak into ½" slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri.

Sprinkle steak with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill 6 to 8 minutes or until medium done (160°F), turning once. Step three. Transfer steak to serving plates. Spoon Chimichurri Sauce evenly over steaks.

Instructions. For the Chimichurri Sauce. To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2–3times to mix. Season with kosher salt and add more to taste.

Argentinian-Style Chimichurri Sauce Recipe

Chimichurri Sauce Recipe. The best chimichurri sauce recipe is very easy. Chimichurri is a garlic and parsley steak sauce from Argentina and Uruguay. It comes in two versions: green and red chimichurri, and it good not only steak but also on chicken, rice, sausage–and even pizza! Read my article to learn how to make chimichurri sauce.