ARGENTINEAN CHIMICHURRI
This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!
Provided by ryalibertino
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g
ARGENTINIAN STEAK WITH CHIMICHURRI
Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.
Provided by maryjjohnson34
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Chimichurri (must be done in advance):.
- In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
- Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
- Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
- Steak:.
- Preheat oven to 450°F (230°C).
- Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
- Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
- On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
- Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
- Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
- Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
- Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.
CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)
This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.
Provided by threeovens
Categories South American
Time 1h
Yield 1 cup, 10 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
- In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
- Add vinegar to bowl and let sit another 30 minutes.
- Add oil, cover, and refrigerate overnight to allow flavors to develop.
ARGENTINIAN STEAK WITH RED CHIMICHURRI
Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.
Provided by Jillian
Categories World Cuisine Recipes Latin American South American Argentinian
Time 7h45m
Yield 4
Number Of Ingredients 23
Steps:
- 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.
- Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
- 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.
- 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.
- Place steaks into marinade and refrigerate for 6 hours, to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g
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