Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
An authentic Chimichurri Steak recipe! Chimichurri is the most delicious silky condiment that drips seductively over your steak, chicken or fish. Super easy to make and tastes incredible! Made with simple, easy to find ingredients: parsley, garlic, red wine vinegar and olive oil. This is how we c...
Foto: Cafe DelitesIngredients
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley (finely chopped )
- 4 cloves garlic (finely chopped or minced)
- 2 red chilies (or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1/2 - 1 teaspoon coarse salt (leveled, adjust to your tastes)
- 1/2 teaspoon pepper (adjust to your tastes)
- 4 steak (Rib eye, T-Bone or Strip)
- 1 pinch salt (to season)
- 1 drizzle olive oil (for brushing)
Steps
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.* Transfer steaks to a tray and let rest for 5 minutes.
Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.
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