Smoked paprika adds bright, smoky notes to this celebrated Argentinian sauce typically made with parsley, garlic, oregano, vinegar and olive oil. Spoon onto juicy slices of steak browned on a skillet.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Inactive: | 25 min |
| Cook: | 25 min |
| Yield: | 4 (5-ounce) steak servings; 1 1/4 cup sauce |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Inactive: | 25 min |
| Cook: | 25 min |
| Yield: | 4 (5-ounce) steak servings; 1 1/4 cup sauce |
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon smoked hot paprika
- 2 cups lightly packed parsley leaves
- 2 tablespoons fresh oregano leaves
- 1/4 cup chopped red onion
- 1 clove garlic
- 1/4 teaspoon chili pepper flakes
- 6 tablespoons red wine vinegar
- 1 teaspoon coarse salt
- 2 teaspoons olive oil
- 1 1/2 pounds sirloin steak, 1 1/4 inches thick
- Salt and freshly ground black pepper
Instructions
- For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
- In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
- For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
- Slice steak thinly, and serve with Chimichurri sauce.
Nutrition Facts
| Calories | 497 calorie |
| Total Fat | 37 grams |
| Saturated Fat | 7 grams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 1 grams |
| Protein | 37 grams |
| Calories | 497 calorie |
| Total Fat | 37 grams |
| Saturated Fat | 7 grams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 1 grams |
| Protein | 37 grams |
Reviews
It was ok. When I made this I added the whole bunch of parsley right into my food processor without thinking about the cilantro and just following the recipe and since it was so much I could only add a little bit of cilantro. It then tasted a lot like parsley and did not work all that well. But the next day I used the steak to make it into the sandwich with feta cheese and the sauce and it was great.
i thought that this steak combined flavors tremendously. however i thought that adding smoked paprika to the marinate would bring more flavor.
my dad loved it, i added a few of my own touches of course
I loved the mixture of chile powder and red pepper in this. It’s hard to make a good steak better, but this did the job.
I am a culinary student and I needed a steak recipe to make in class. This was perfect!! It is easy, fast to prepare and so fresh and bright tasting. I will definately make this again. And I got a perfect score on my dish.