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Argentinian Steak with Red Chimichurri
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
465 minutes
Tangy red chimichurri sauce paired with marinated Argentinian steak. Prep in advance for grilling perfection!
Ingredients:
  • 1 bunch chopped fresh flat-leaf parsley
  • 1 medium onion, finely chopped
  • 1 tomato, chopped
  • 0.5 red bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 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
  • 0.25 cup red wine vinegar
  • 0.25 cup water
  • 0.5 cup olive oil
  • 4 sirloin steaks, 1-inch thick
  • 2 sweet onions, chopped
  • 1 bunch fresh cilantro, chopped
  • 0.5 cup white wine vinegar
  • 0.25 cup olive oil
  • 4 cloves garlic
  • 1.5 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon ground cumin
Instructions:
  • Combine parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes in a large bowl and let marinate for 30 minutes.
  • Combine the vinegar and water with the chimichurri, then let it rest for an additional 30 minutes.
  • Infuse the mixture with olive oil and pour it into a glass container with a secure lid. Ensure the liquid fully submerges the ingredients; if not, supplement with an equal mix of water, red wine vinegar, and oil until submerged. Chill in the fridge for at least 6 hours, but no longer than 2 days.
  • Using a fork, tenderize the steaks by poking them all over. Combine sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin in a bowl to create a flavorful marinade for the beef.
  • Marinate steaks in the fridge for at least 6 hours, preferably overnight.
  • Get your outdoor grill ready by preheating it to high heat and then lightly oiling the grate.
  • Place the steaks on the sizzling grill, searing each side for 2 minutes. Lower the heat to medium and continue grilling to your preferred level of doneness, typically 5 minutes per side. Serve alongside chimichurri for a delightful meal.

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