Best Argentinian Style Beef With Chimichurri Sauce Recipes

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FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

Easy Argentinian marinated Flank Steak with Chimichurri Sauce is bursting with bold savory flavors and just a hint of heat. This quick-seared steak is so tender and juicy it will melt in your mouth.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 16

1 ½ pounds flank steak
¼ cup oil
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon salt
juice of 1 lime
½ cup cilantro
½ cup parsley
½ onion (diced)
1 teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 tablespoon garlic
½ teaspoon Italian blend seasoning
½ teaspoon crushed red pepper flakes
⅓ cup oil
2 tablespoons red wine vinegar (or apple cider vinegar)

Steps:

  • Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
  • Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
  • Preheat a an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
  • Thinly slice steak across the grain and serve with chimichurri sauce on top.

Nutrition Facts : Calories 538 kcal, Carbohydrate 3 g, Protein 37 g, Fat 41 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1272 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHIMICHURRI STEAK



Chimichurri Steak image

Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Sauce

Time 15m

Number Of Ingredients 10

1 cup parsley leaves (, tightly packed)
1 tbsp oregano leaves (, tightly packed (still lovely without))
4 garlic cloves (, minced)
0 - 2 tsp red pepper flakes ((optional - adjust to taste))
1/4 cup (65 ml) red wine vinegar ((Note 1))
1/2 tsp salt
Black pepper
1/2 cup (125 ml) extra virgin olive oil
700g / 1.4lb flat iron, flank, skirt steak (or other steak of choice, at room temperature (Note 3))
Salt and pepper

Steps:

  • Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
  • Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  • Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
  • Take steak out of the fridge 30 minutes prior to cooking.
  • Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
  • Sprinkle each side of steak generously with salt and pepper.
  • Add steak and cook to your liking.
  • Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
  • Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
  • Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.

Nutrition Facts : ServingSize 183 g, Calories 491 kcal, Carbohydrate 2 g, Protein 38 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 393 mg, Fiber 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)

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentine-Style Beef with Chimichurri Sauce image

Categories     Beef     Onion     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Parsley     Oregano     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 22

Chimichurri sauce:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves, minced (optional)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Beef:
1 1/2 cups chopped onion
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
3 pounds beef tenderloin, cut into 1-inch cubes

Steps:

  • For chimichurri sauce:
  • Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
  • For beef:
  • Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
  • Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
  • Place 1 skewer on each plate. Pass chimichurri sauce alongside.

CHIMICHURRI SAUCE



Chimichurri Sauce image

This garlicky sauce from Argentina is great spooned over beef or chicken.Source: BON APPÉTIT OCTOBER 2002

Provided by Barenakedchef

Categories     Sauces

Time 2m

Yield 1 cup

Number Of Ingredients 8

1 cup packed fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dry crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.).
  • Serve with grilled flank steak or chicken.

Nutrition Facts : Calories 1007.1, Fat 108.8, SaturatedFat 15, Sodium 1210, Carbohydrate 7, Fiber 2.5, Sugar 0.9, Protein 2.5

BEEF & CHIMICHURRI SAUCE



Beef & Chimichurri Sauce image

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

Provided by JackieOhNo

Categories     Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 134.5, Fat 13.6, SaturatedFat 1.9, Sodium 301.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.1, Protein 0.8

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Argentina, a South American country known for its passion for meat, has its unique style of preparing beef. The Argentinian-style beef with Chimichurri sauce recipe, a traditional and popular dish in Argentina, is known to be one of the finest beef dishes across the globe. The rich flavor, succulent texture, and tender meat make it a favorite among meat-lovers. In this article, we will dive into what makes this dish unique and its history.

History of Argentinian Beef with Chimichurri Sauce

Argentina’s history of beef dates back to the 16th century – the Spanish conquistadors brought along the cattle with them to the Americas. Over the years, their population increased, with the arrival of European immigrants who brought along their livestock. The Argentinian locals needed to find a suitable way to make use of the overabundance of meat. They discovered grilling the meat and seasoning it with a blend of spices that they called Chimichurri, made up of parsley, garlic, red pepper flakes, oil, and vinegar. It was initially made to add flavor to a less-flavorful cut of meat, but over time, it became a staple of Argentinian cuisine.

Preparation of Argentinian-Style Beef with Chimichurri Sauce

To prepare an Argentinian-style beef with Chimichurri sauce, follow the steps below:
Step 1: Select the Meat
One of the essential parts of this recipe is selecting high-quality meat. Look for well-marbled cuts, such as rib steak or sirloin. It is important to remove the meat from the fridge for about an hour before cooking so that it comes to room temperature, ensuring that it cooks evenly.
Step 2: Season the Meat
Once the meat is at room temperature, season it with salt and pepper, and any other herbs you prefer.
Step 3: Grill the Meat
Prepare a grill by lighting the charcoal or heating the gas grill up. Once the grill is hot throughout, oil the grates to avoid the meat sticking to it. Cook the beef to your preferred doneness. For medium-rare, cook it for about six minutes per side. It is crucial to let the meat rest for a few minutes before serving.
Step 4: Prepare the Chimichurri Sauce
While the meat is cooking, prepare the Chimichurri Sauce. The ingredients you will need are:
  • 1 Bunch of fresh parsley
  • 1/2 Cup of vegetable or olive oil
  • 1/4 Cup of red wine vinegar
  • 2 Garlic cloves, minced
  • 1/2 Tsp of dried oregano
  • 1/2 Tsp of red pepper flakes
  • Salt to taste (1-2 Tsp)
Chop the parsley finely, and mix it in a bowl with all the other ingredients. Stir to combine, and let it sit for at least 30 minutes before serving to allow the flavors to meld together.

Why is Argentinian-style Beef with Chimichurri Sauce Special?

Argentinian-style Beef with Chimichurri sauce recipe is special for many reasons, and some of them are:
Cultural Significance
Argentinian-style Beef with Chimichurri sauce holds a significant cultural significance for Argentina. The dish is a symbol of Argentina’s history, traditions, and culinary distinction. It has been a part of Argentina's food culture for centuries and remains a staple in households and restaurants.
Quality and Flavor
The high-quality meat used in the recipe makes it special. Argentina’s grass-fed beef is known to be of superior quality, and the flavor is rich and unmatched. The Chimichurri sauce adds a burst of flavors that can be customized to your taste preference. It is versatile enough to match other dishes like grilled vegetables and seafood.
Easy to Cook and Healthy
Another reason that makes this dish special is its ease of preparation. It doesn’t require fancy equipment, and most of the ingredients are readily available in local supermarkets. Furthermore, Chimichurri sauce is a healthy alternative to other high-calorie dressings, and its fresh ingredients make it ideal for vegetarians and vegans.

Conclusion

In conclusion, Argentinian-style Beef with Chimichurri sauce recipe is one of Argentina's most iconic dishes, and its popularity is not limited to Argentina alone. The dish has traveled to other parts of the world, including the United States, Europe, and Australia, where it is enjoyed by many. The recipe's simplicity and the flavorful, tender meat make it an all-time favorite for those who love meat.
Argentinian style beef with chimichurri sauce is a dish that is known and loved all over the world. This delicious dish uses high-quality beef and a tangy and herbaceous sauce made of fresh herbs, spices, garlic, and vinegar. The dish is simple to prepare but requires attention to detail and knowledge of the right ingredients and techniques to bring out its full flavor. In this article, we will share some valuable tips to help you make the perfect Argentinian style beef with chimichurri sauce.

Tips for Choosing the Right Beef

When it comes to making Argentinian style beef with chimichurri sauce, choosing the right cut of meat is crucial. Here are some tips to help you make the right choice:
1. Look for High-Quality Meat
The quality of the meat you choose will determine the overall flavor and juiciness of your dish. Look for grass-fed beef, as it has a richer taste and is generally more tender than grain-fed beef. Also, choose meat that is marbled with fat, as this will add flavor and moisture to your beef.
2. Choose the Right Cut
The most popular cuts for Argentinian beef include ribeye, sirloin, and flank steak. These cuts are flavorful and tender when cooked right. Ribeye is the most premium of these cuts and has a rich, buttery flavor due to its high fat content. Sirloin is a more lean cut and has a firmer texture, while flank steak is leaner still and has a more muscular texture.
3. Size Matters
The size of your beef cut will also determine how it cooks and tastes. The ideal size for an Argentinian style beef cut is around 1 inch thick. Any thicker, and the beef will take longer to cook, affecting the overall texture and flavor.

Marinading Tips

Marinading your beef before cooking can help enhance its flavor and tenderness. Here are some tips for a successful marinade:
1. Use Acidic Ingredients
The acidity in ingredients such as vinegar or lime juice helps to break down the fibers in the meat, making it more tender. This is why chimichurri sauce is often used as a marinade as well as a sauce. Other acidic ingredients to consider include red wine, lemon juice, and even yogurt.
2. Add Flavors
When marinating your beef, add herbs, garlic, and spices to elevate the flavor profile. Oregano, thyme, parsley, and cilantro are all popular choices for chimichurri sauce and marinades. Garlic is also a must-have ingredient, as it adds depth and complexity to the flavor.
3. Timing is Key
To avoid over-marinating your beef, stick to a time frame. Generally, you should marinate your beef for no more than 24 hours to avoid a mushy texture. Depending on the type of marinade, the optimal time can vary from a few hours to overnight.

Cooking Tips

Now that your beef is marinated, it's time to cook it to perfection. Here are some tips to ensure your beef is cooked to the right temperature and is juicy and flavorful:
1. Temperature Matters
When cooking beef, temperature is everything. For medium-rare, cook your beef to an internal temperature of 130-135°F, and for medium, aim for 135-145°F. Anything beyond 150°F will result in tough, overcooked beef. Use a meat thermometer to ensure your beef is cooked to the right temperature.
2. Don't Overcrowd the Pan
To get a good sear on your beef, don't overcrowd the pan. Overcrowding can cause steaming which will prevent a nice crust from forming. Cook your beef in batches if needed.
3. Rest Your Beef
After cooking your beef, let it rest for at least 5 minutes before cutting into it. This will allow the juices to redistribute, resulting in a juicier end product.

Making the Chimichurri Sauce

Chimichurri sauce is an essential component of any Argentinian beef dish. Here are some tips to make a traditional chimichurri sauce:
1. Choose Fresh Herbs
When making chimichurri sauce, fresh herbs are a must. Use a combination of parsley and cilantro, and add some oregano for flavor. If you prefer a spicier sauce, add some red pepper flakes or a small amount of chopped jalapeno.
2. Blend Ingredients Carefully
When making chimichurri sauce, pulse the ingredients in a food processor or blender until they are finely chopped but not pureed. The sauce should have some texture and visible herbs.
3. Adjust Seasoning
Taste your chimichurri sauce before serving, and adjust the seasoning as needed. If it's too tangy, add a bit of sugar or honey. If it's too salty, add more vinegar.

Conclusion

Argentinian style beef with chimichurri sauce is a delicious and flavorful dish that can be made with a few key ingredients and techniques. Choosing the right cut of beef, marinating it to perfection, and cooking it to the right temperature are all essential steps in making this dish. By following these valuable tips, you can create an authentic Argentinian beef dish that is sure to impress your guests.

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