Beef & Chimichurri Sauce
"Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like."
photo by PanNan
- Ready In:
- 26mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cup fresh parsley leaves
- 1 shallot, coarsely chopped
- 3 garlic cloves, chopped
- 3 tablespoons red wine vinegar
- 1⁄4 cup olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 lb boneless top sirloin steak
directions
- In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
- Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
- Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.
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Reviews
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This was a good chimichurri sauce and will make it again. But, will slightly reduce the vinegar, as it was a bit too much for us. We don't eat much meat, so we just pan-fried a New York strip to rare, then thinly sliced it to share between the two of us. Made for Culinary Quest 2014. -
Made this delicious sauce tonight to go on our steaks. I cubed up ribeye steaks vs. using sirloin and placed them on skewers. They were wonderful with the chimichurri sauce. Served with black beans and rice. Made for Culinary Quest - South America, 2014. -
Seriously good! The sauce is excellent and adds substantially to a great cut of bbq'd beef. We grilled to medium-rare and served in mini pitas drizzled with more sauce and some salad for really excellent sandwiches. Thanks for a great recipe. -
I have a lot of parsley growing in the garden and thought this would be a great way to use it. We really enjoyed the fresh bright flavor and thought it went very well with the simple grilled sirloin. I used the blender, and it made more of a puree. Next time I would use a little less garlic. The raw garlic flavor was a bit pronounced for our tastes.
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This is a great way to serve steak! The sauce was a great complement to the beef and easy to make. Thanks for posting this recipe!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
