Thursday, August 26, 2010

Argentinian Steak with Chimichurri Sauce

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How do you like your steak? Every now and then, I like to cook up a good, solid steak with little preparation. There's something about keeping the integrity of the steak using straightforward seasoning to really appreciate its true flavor. Normally when I prepare steak, it's simply seasoned with sea or kosher salt, fresh ground black pepper and granulated garlic powder. A drizzle of olive oil before it hits the grill or cast iron skillet is the final touch before it cooks to perfection. But after awhile, our taste buds crave something different. What other ways can you prepare steak without over seasoning it? This Argentinian Steak with Chimichurri Sauce is one way to prepare steaks and simply incorporating fresh herbs...

Combine chopped parsley, minced garlic, olive oil, red or white vinegar and red pepper flakes to create a fresh, colorful and flavorful condiment to enjoy with your steak. I also added some fresh cilantro for an additional pop of brightness. Aside from serving as a condiment, it can also be used as a marinade for grilled meats like beeg, pork, chicken and fish. Prepare your steak to your preference and give this sauce a try for a change from the commonly popular steak sauce.

Argentinian Steak with Chimichurri Sauce
recipe adapted from Cook's Illustrated


1 cup flat leaf parsley leaves
1/4 cup cilantro leaves
5 medium garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar
2 tablespoons water
1/ cup red (or white) onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes


Process parsley, cilantro and garlic in work bowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic, parsley and cilantro are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)

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