Argentinean Barbecued Steak

Total Time
20mins
Prep 15 mins
Cook 5 mins

This is a great recipe from Ingrid Hoffmann.

Ingredients Nutrition

Directions

  1. Make Chimichurri:.
  2. Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
  3. With the motor running, add the olive oil, blending until the sauce comes together.
  4. Add the red pepper flakes and salt and pepper, to taste.
  5. Place in an airtight container and refrigerate for up to 1 day.
  6. Serve at room temperature.
  7. For the Steak:.
  8. Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
  9. Serve topped with Chimichurri Sauce.
Most Helpful

4 5

We made this today to the T and enjoyed it. We grilled the skirt steak for five minutes on each side, resulting in a medium steak. I thought the chimichurri sauce tasted a tad too strong of vinegar, but my husband disagreed and said he wouldn't change a thing. Bottomline: if you are not a fan of a strong vinegar taste, you should reduce the vinegar to a third or quarter cup. Thanks for sharing!

5 5

We really enjoyed this! I didn't have any skirt steak on hand, so I used some hanger steak that I had in the fridge (I cut it into chunks before grilling it). I served this with pinto beans, Mexican rice and some leftover pico de gallo that I needed to use up, which made a nice filling meal. The chimichurri sauce complemented the grilled meat perfectly, too. Thanks for posting!

5 5

Wordeful! It was also my first time tasted chimichurri sauce and I'm glad I did. Thanks for sharing!

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