Argentinian Steak with Red Chimichurri
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Argentinian Steak with Red Chimichurri

1. Chopped fresh flat-leaf parsley - 1 bunch
2. Onion, finely chopped - 1 medium
3. Tomato, chopped - 1
4. Red bell pepper, seeded and diced - ½
5. Garlic, minced - 4 cloves
6. Dried oregano - 1 tablespoon
7. Paprika - 1 tablespoon
8. Coarse salt - 1 tablespoon
9. Crumbled bay leaf - 1 teaspoon
10. Ground black pepper - 1 teaspoon
11. Red chile flakes, or to taste - 1 pinch
12. Red wine vinegar - ¼ cup
13. Water - ¼ cup
14. Olive oil - ½ cup
15. Sirloin steaks, 1-inch thick - 4
16. Sweet onions, chopped - 2
17. Fresh cilantro, chopped - 1 bunch
18. White wine vinegar - ½ cup
19. Olive oil - ¼ cup
20. Garlic - 4 cloves
21. Chopped fresh thyme - 1 ½ tablespoons
22. Chopped fresh oregano - 1 tablespoon
23. Ground cumin - 1 tablespoon

How to cook deliciously - Argentinian Steak with Red Chimichurri

1. Stage

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.

2. Stage

Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.

3. Stage

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.

4. Stage

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.

5. Stage

Place steaks into marinade and refrigerate for 6 hours, to overnight.

6. Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

7. Stage

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.