Argentinian Chimichurri Steak Perfection – Hispanic Food Recipes

Chimichurri is a vibrant green sauce that is the lifeblood of Argentinian cuisine. This flavorful condiment is traditionally made with parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It is typically served alongside grilled meats, such as steak, but it can also be used on chicken, fish, or vegetables.

Making chimichurri is simple, but there are a few key steps to ensure that your sauce is flavorful and authentic. First, you need to use fresh herbs. The parsley and oregano should be bright green and fragrant. Second, don’t be afraid to use garlic! Chimichurri should have a pronounced garlic flavor. Finally, let the flavors meld before serving. The longer the chimichurri sits, the better the flavors will develop.

Ingredients:

• 1 cup fresh parsley leaves, chopped
• 1/2 cup fresh oregano leaves, chopped
• 4 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a food processor, combine the parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, salt, and black pepper.
2. Pulse the food processor until the ingredients are finely chopped, but not pureed.
3. Taste the chimichurri and adjust the seasonings as needed.
4. Let the chimichurri sit for at least 30 minutes before serving. The flavors will develop and mellow over time.

Tips:

• If you don’t have fresh herbs, you can use dried herbs, but the flavor will not be as bright.
• You can adjust the amount of red pepper flakes to your taste.
• Chimichurri can be stored in the refrigerator for up to a week.

Making the Steak:

The perfect steak for chimichurri is a well-marbled cut, such as skirt steak, flank steak, or ribeye. The marbling will help to keep the steak moist and flavorful as it cooks.

Ingredients:

• 1 pound skirt steak, flank steak, or ribeye
• Salt and pepper, to taste

Instructions:

1. Season the steak generously with salt and pepper.
2. Heat a grill or grill pan over medium-high heat.
3. Grill the steak to your desired doneness, about 3-4 minutes per side for medium-rare.
4. Let the steak rest for 5 minutes before slicing.
5. Serve the steak with chimichurri sauce on the side.

Tips:

• Don’t overcook the steak! It will be tough and dry if it is cooked past medium-rare.
• Let the steak rest before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
• Serve the steak with your favorite sides, such as roasted vegetables, rice, or potatoes.

Additional Tips:

• If you don’t have a grill, you can cook the steak in a cast iron skillet over medium-high heat.
• You can also marinate the steak in the chimichurri sauce for 30 minutes to an hour before grilling. This will add even more flavor to the steak.
• Chimichurri is a versatile sauce that can be used on a variety of dishes. Try it on chicken, fish, vegetables, or even eggs!

I hope you enjoy this recipe for Argentinian Chimichurri Steak Perfection! With its simple ingredients and bold flavors, this dish is sure to become a new favorite.

Please note that I am only a language model and cannot cook. It is important to follow safe food handling practices when preparing food.