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Chimichurri Steak
Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●skillet
📝 Preparation Steps
1
Chimichurri Sauce
2
Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
3
Transfer into a small bowl. Add oil, gently stir. Set aside for ⏱️ 1 hour before use, overnight is even better!
4
Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
cup (65 ml) red wine vinegar (Note 1)1/4cup (125 ml) extra virgin olive oil1/2
5
Steak
6
Take steak out of the fridge ⏱️ 30 minutes prior to cooking.
7
Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
8
Sprinkle each side of steak generously with salt and pepper.
Salt and pepper
9
Add steak and cook to your liking.
10
Cook times: for steak 2cm / 4/5” thick, ⏱️ 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/⏱️ 2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
11
Transfer to a plate, cover loosely with foil and rest for ⏱️ 5 - 10 minutes.
12
Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Nutrition Facts
calories
491 kcal
fat Content
35 g
serving Size
183 g
fiber Content
1 g
sodium Content
393 mg
protein Content
38 g
cholesterol Content
105 mg
carbohydrate Content
2 g
saturated Fat Content
7 g
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