Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
7 hrs
total:
7 hrs 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Chimichurri:
Beef:

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

758 calories; protein 43.5g; carbohydrates 23.3g; fat 55.5g; cholesterol 98.2mg; sodium 1553.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/15/2020
Made as written and this had great flavor. My thyme and oregano are the only two that have survived in my herb garden through the winter and the freshness definitely came through. Again, great flavor and I liked the idea of not blending the sauce in a blender but I do think it would have been easier to eat with the steak if it were blended. This prep is a bit lengthy but worth it in the end. Read More
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