Argentinean Barbecued Steak

"This is a great recipe from Ingrid Hoffmann."
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Food.com photo by Food.com
photo by Muffin Goddess photo by Muffin Goddess
photo by sassafrasnanc photo by sassafrasnanc
photo by JCC4329 photo by JCC4329
Ready In:
20mins
Ingredients:
11
Yields:
6 steaks
Serves:
6
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ingredients

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directions

  • Make Chimichurri:

  • Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
  • With the motor running, add the olive oil, blending until the sauce comes together.
  • Add the red pepper flakes and salt and pepper, to taste.
  • Place in an airtight container and refrigerate for up to 1 day.
  • Serve at room temperature.
  • For the Steak:

  • 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.
  • Serve topped with Chimichurri Sauce.

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Reviews

  1. 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!
     
  2. 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!
     
  3. Wordeful! It was also my first time tasted chimichurri sauce and I'm glad I did. Thanks for sharing!
     
  4. Wow, this was delicious! Neither DH or I had tasted Chimichurri sauce before and we were delighted with the flavors. I used rib eyes as it is DH's favorite steak. Thanks for sharing! Made for SWT4.
     
  5. Oh yeah baby! This is what I am talking about! I used it on ribeyes and skirt steak as I had a little of both. I actually rubbed it on the steaks and they waited in the refrigerator for about 8 hours until I put them on the grill. I wiped them off and grilled them and then used the rest as a sauce I just loved the flavor of the chimichuuri and I also added shallots to it as the previous reviewer. Zaar World Tour 4 - Whine and Cheese.
     
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