ARGENTINIAN STEAK WITH CHIMICHURRI RECIPE - FOOD.COM
Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
- Steak:.
- Preheat oven to 450°F (230°C).
- Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don’t use aluminum.
- Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
- On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
- Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
- Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
- Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
- Chef’s tip: Chimichurri lasts in the fridge for up to a week. It’s also heaven on roasted veggies and chicken.
Nutrition Facts : Calories 702.7, FatContent 40.7, SaturatedFatContent 16.1, CholesterolContent 228, SodiumContent 191.4, CarbohydrateContent 20.1, FiberContent 11.4, SugarContent 1.5, ProteinContent 65.5
ARGENTINIAN STEAK WITH RED CHIMICHURRI RECIPE | ALLRECIPES
Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.
Provided by Jillian
Categories World Cuisine Latin American South American Argentinian
Total Time 7 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 23
Steps:
- Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
- 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. Place in the refrigerator and let stand, 6 hours, up to 2 days.
- Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
- Place steaks into marinade and refrigerate for 6 hours, to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.
Nutrition Facts : Calories 758.1 calories, CarbohydrateContent 23.3 g, CholesterolContent 98.2 mg, FatContent 55.5 g, FiberContent 5.8 g, ProteinContent 43.5 g, SaturatedFatContent 10.6 g, SodiumContent 1553.3 mg, SugarContent 8.1 g
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