Best Argentinian Steak With Red Chimichurri Recipes

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ARGENTINIAN STEAK WITH RED CHIMICHURRI



Argentinian Steak with Red Chimichurri image

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

Provided by Jillian

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 7h45m

Yield 4

Number Of Ingredients 23

1 bunch chopped fresh flat-leaf parsley
1 medium onion, finely chopped
1 tomato, chopped
½ red bell pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon crumbled bay leaf
1 teaspoon ground black pepper
1 pinch red chile flakes, or to taste
¼ cup red wine vinegar
¼ cup water
½ cup olive oil
4 sirloin steaks, 1-inch thick
2 sweet onions, chopped
1 bunch fresh cilantro, chopped
½ cup white wine vinegar
¼ cup olive oil
4 cloves garlic
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Steps:

  • Preheat a grill.
  • Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
  • Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
  • Recommended beverage: Argentinian Malbec (red)

ARGENTINIAN STEAK WITH CHIMICHURRI



Argentinian Steak With Chimichurri image

Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.

Provided by maryjjohnson34

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 new york sirloin steak
2 tablespoons thyme
2 tablespoons rosemary
splash olive oil
salt and pepper
1 garlic clove
1 cup parsley
1 cup coriander
1/2 cup fresh oregano leaves
1 teaspoon dried chili pepper flakes (to taste)
1 tablespoon cumin
2 tablespoons red wine vinegar (any vinegar can be used)

Steps:

  • Chimichurri (must be done in advance):.
  • In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
  • Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
  • Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
  • Steak:.
  • Preheat oven to 450°F (230°C).
  • Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
  • Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
  • On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
  • Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
  • Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
  • Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
  • Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories     Beef     Garlic     Onion     Father's Day     Backyard BBQ     Dinner     Beef Tenderloin     Spice     Bell Pepper     Fall     Summer     Grill     Grill/Barbecue     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

  • Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
  • Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
  • Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

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Argentinian steak with red chimichurri is a classic dish from Argentina which has gained immense popularity over the years. For the uninitiated, it is a succulent, juicy piece of steak cooked to perfection and served with a tangy, herby sauce called red chimichurri.

History:

Red chimichurri sauce is a traditional accompaniment to grilled meats in Argentina, especially steak. The origins of chimichurri sauce are unclear, but it is believed to have been created by Argentine gauchos (cowboys) in the mid-19th century. Over the years, the recipe for chimichurri has evolved, with the addition of different ingredients such as red peppers, garlic, and vinegar, depending on individual tastes.

Ingredients:

To make Argentinian steak with red chimichurri, you'll need:
  1. Steak - preferably a thick, juicy cut like ribeye or sirloin
  2. Garlic
  3. Red pepper
  4. Parsley
  5. Oregano
  6. Olive oil
  7. Vinegar
  8. Salt and pepper

Preparation:

To prepare the steak, season it generously on both sides with salt and pepper. Heat a cast-iron skillet over high heat until it's smoking hot. Add the steak to the skillet, and sear it for 3-4 minutes on each side, until it's browned and caramelized. Once it's cooked, allow the steak to rest for a few minutes before slicing it up. To make the red chimichurri sauce, start by soaking a few cloves of garlic in warm water for 10-15 minutes. This will help to mellow out the flavor and make it less pungent. In a food processor or blender, combine the garlic, 1/2 a red pepper (seeds and membrane removed), a handful of parsley, a teaspoon of oregano, 1/2 a cup of olive oil, 1/4 cup of vinegar, and a pinch of salt and pepper. Blitz everything together until you have a smooth, pourable sauce. Taste and adjust the seasoning as needed.

Serving:

To serve Argentinian steak with red chimichurri, place the sliced steak on a platter and drizzle the red chimichurri sauce over the top. You can also serve the sauce on the side for diners to add as they please. This dish is best enjoyed with a glass of red wine and some crusty bread to mop up the sauce.

Conclusion:

Argentinian steak with red chimichurri is a delicious and easy-to-make dish that's perfect for a special occasion or a weekend dinner with friends. It's a flavorful way to enjoy a juicy piece of steak, and the tangy, herby chimichurri sauce takes it to the next level. Give this recipe a try, and you'll see why it's a beloved classic in Argentine cooking.

Tips for Making Argentinian Steak with Red Chimichurri

Argentinian steak with red chimichurri is a popular dish that is cherished the world over. The dish is known for its juicy, succulent meat cooked to perfection and served with the flavorful tang of red chimichurri sauce. Making the dish can be a challenge for some individuals who don't have the right guidance. This article provides valuable tips for making Argentinian steak with red chimichurri.
1. Choosing the right beef cut
The first step in making Argentinian steak with red chimichurri is choosing the right beef cut. Argentinian-style steak is typically made using beef cuts such as flank steak or skirt steak. These cuts are known for their rich, beefy flavors and are perfect for grilling. Avoid using lean cuts of beef like tenderloin as they tend to dry out quickly during cooking.
2. The importance of marinating the beef
Marinating the beef is an essential step in ensuring that the meat retains its juiciness and tenderness. The marinade used in Argentinian steak typically consists of olive oil, garlic, and a range of herbs and spices. Marinating should be done for at least two to three hours, or overnight if possible, to allow the flavors to seep into the meat fully.
3. Preparing the grill
Using a charcoal grill is the best way to make Argentinian steak as it infuses the meat with a subtle smokiness that complements the flavor of the beef. Start by ensuring that the grill grates are clean and oiled to prevent the meat from sticking. Heat up the grill until the coals are hot but not flaming, and create two temperature zones, one for searing the meat and another for cooking it to completion.
4. Timing is everything
Argentinian steak is best cooked to medium-rare to ensure the meat retains its tenderness and juiciness. A good rule of thumb is to cook the meat for about 2 to 3 minutes per side over high heat, then move the meat to the cooler side of the grill and cook for an additional 4 to 5 minutes until it reaches the desired level of doneness.
5. Resting the meat
After cooking, it's essential to let the meat rest for about 5 to 10 minutes before slicing. This process allows the juices to redistribute evenly throughout the meat, making it more tender and flavorful.
6. Making the red chimichurri sauce
The red chimichurri sauce is an essential component of the Argentinian steak dish. The sauce is made by combining a range of ingredients, including red wine vinegar, garlic, chili flakes, cilantro, and parsley. To make the sauce, mix all the ingredients in a bowl until they are well combined.
7. Serving suggestions
Argentinian steak with red chimichurri is a versatile dish that can be served with a range of sides. Some popular choices include roasted potatoes, grilled vegetables, and avocado salad.
8. Choosing the right wine
Pairing Argentinian-style steak with a good wine can elevate the dining experience to the next level. Malbec is the wine of choice for many Argentinians and is an excellent match for the bold, beefy flavors of the steak.
9. Don't overcomplicate things
Finally, Argentinian-style steak with red chimichurri is best enjoyed when kept simple. Don't overcomplicate the dish by adding too many flavors that might overpower the natural taste of the beef. Keep it simple and let the flavors of the meat and chimichurri shine. In conclusion, Argentinian steak with red chimichurri is a delicious and flavorful dish that anyone can make with the right guidance. Follow these tips, and you'll be able to recreate the dish in the comfort of your home and impress your guests with your culinary skills.

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