Argentinian Steak with Red Chimichurri

  4.0 – 1 reviews  • Argentinian

For a delicious side dish to any Mexican supper, make Spanish rice in an Instant Pot.

Prep Time: 30 mins
Cook Time: 15 mins
Additional Time: 7 hrs
Total Time: 7 hrs 45 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 1 bunch chopped fresh flat-leaf parsley
  2. 1 medium onion, finely chopped
  3. 1 tomato, chopped
  4. ½ red bell pepper, seeded and diced
  5. 4 cloves garlic, minced
  6. 1 tablespoon dried oregano
  7. 1 tablespoon paprika
  8. 1 tablespoon coarse salt
  9. 1 teaspoon crumbled bay leaf
  10. 1 teaspoon ground black pepper
  11. 1 pinch red chile flakes, or to taste
  12. ¼ cup red wine vinegar
  13. ¼ cup water
  14. ½ cup olive oil
  15. 4 sirloin steaks, 1-inch thick
  16. 2 sweet onions, chopped
  17. 1 bunch fresh cilantro, chopped
  18. ½ cup white wine vinegar
  19. ¼ cup olive oil
  20. 4 cloves garlic
  21. 1 ½ tablespoons chopped fresh thyme
  22. 1 tablespoon chopped fresh oregano
  23. 1 tablespoon ground cumin

Instructions

  1. 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.
  2. Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
  3. 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.
  4. 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.
  5. Place steaks into marinade and refrigerate for 6 hours, to overnight.
  6. Preheat an outdoor grill for high heat and lightly oil the grate.
  7. 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.
  8. Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Calories 758 kcal
Carbohydrate 23 g
Cholesterol 98 mg
Dietary Fiber 6 g
Protein 44 g
Saturated Fat 11 g
Sodium 1553 mg
Sugars 8 g
Fat 56 g
Unsaturated Fat 0 g

Reviews

George Roberson
Made as written and this had great flavor. My thyme and oregano are the only two that have survived in my herb garden through the winter and the freshness definitely came through. Again, great flavor and I liked the idea of not blending the sauce in a blender but I do think it would have been easier to eat with the steak if it were blended. This prep is a bit lengthy but worth it in the end.

 

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