Ah, chimichurri—it’s like a vibrant salsa but for steak, painting your taste buds with a zingy mix of herbs and garlic. I remember the first time I tried it at a summer barbecue, the smell of grilled meat mingling with the fresh, tangy aroma of the sauce. It was love at first bite, and ever since, I’ve been concocting my own version, tweaking the balance of parsley and vinegar until it sang the right notes.
Steps
- Begin by placing parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, salt, and black pepper in a food processor. Blend until the parsley is finely chopped, but not pureed. Alternatively, you can chop the parsley by hand.
- Transfer the blended mixture to a small bowl and gently stir in the extra virgin olive oil. Let the chimichurri sauce sit for at least an hour to allow the flavors to meld, or refrigerate overnight for the best flavor.
- Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature. Preheat a BBQ or a heavy skillet over high heat with a tablespoon of vegetable or canola oil until it starts smoking.
- Season both sides of the steak generously with salt and pepper. Cook the steak to your desired doneness, about 2 minutes on each side for medium-rare for a 2 cm thick steak, or 2 1/2 minutes per side for medium.
- Once cooked, transfer the steak to a plate, loosely cover with foil, and let it rest for 5 to 10 minutes. Slice the steak thinly against the grain to ensure tenderness and serve with the chimichurri sauce on the side for guests to help themselves.
Ingredients
- 1 cup parsley leaves, tightly packed
- 1 tablespoon oregano leaves, tightly packed
- 4 garlic cloves, minced
- 0 – 2 teaspoons red pepper flakes (optional, adjust to taste)
- 1/4 cup (65 ml) red wine vinegar
- 1/2 teaspoon salt
- Black pepper, to taste
- 1/2 cup (125 ml) extra virgin olive oil
- 700g / 1.4lb flat iron, flank, skirt steak, or other steak of choice, at room temperature
- Salt and pepper, to taste
Nutritional Values
Calories: 1964cal | Carbohydrates: 8g | Protein: 152g | Fat: 140g | Saturated Fat: 28g | Cholesterol: 420mg | Sodium: 1572mg | Potassium: 2828mg | Fiber: 4g | Vitamin A: 5140IU | Vitamin C: 83.6mg | Calcium: 332mg | Iron: 17.2mg
FAQ
- What is Chimichurri Sauce made of?
- Chimichurri Sauce is a classic Argentinian condiment made with parsley, oregano, garlic, red wine vinegar, and olive oil. It is often enhanced with red pepper flakes for some heat.
- Can Chimichurri Sauce be prepared in advance?
- Yes, Chimichurri Sauce can be prepared in advance. It is best to let it sit for at least an hour before use, and it can be stored in the fridge in an airtight container for up to three days.
- What types of steak pair well with Chimichurri Sauce?
- Chimichurri Sauce pairs wonderfully with any steak suitable for grilling, particularly cuts like flat iron, flank, and skirt steak, which are popular in South America for their robust beef flavor.
- How should steak be sliced when serving with Chimichurri Sauce?
- When serving Chimichurri Steak, it is important to slice the steak thinly against the grain. This ensures each piece is tender and easy to chew.
- Is Chimichurri Sauce suitable for other dishes besides steak?
- Absolutely! Chimichurri Sauce is versatile and can be enjoyed with chicken, turkey, fish, shrimp, and even vegetables.
Tips
- Allow Chimichurri Sauce to Rest: After preparing the Chimichurri Sauce, let it sit for at least one hour, or even overnight, to allow the flavors to meld together. This will enhance the overall taste when paired with steak.
- Slice Steak Against the Grain: When serving, always slice your steak thinly against the grain. This method ensures that each bite remains tender, especially for cuts like skirt, flank, and flat iron.
- Use Fresh Ingredients: Opt for fresh parsley and oregano to achieve the best flavor in your Chimichurri Sauce. Fresh herbs contribute a vibrant and aromatic quality that dried herbs cannot replicate.
- Adjust Spice Level: Customize the heat in your Chimichurri Sauce by adjusting the amount of red pepper flakes. Start with a small amount and increase to suit your taste preference, ensuring the spice complements rather than overpowers the dish.
Equipment
- Food Processor – This is essential for quickly and efficiently preparing the chimichurri sauce.
- Heavy-Based Skillet or Grill Pan – If you don’t already have one, a good quality skillet or grill pan is useful for cooking the steak to perfection.
