One of the favorite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire.
To add flavor and tenderize the meat, Argentine's often marinate meats in Chimichurri. Food without Chimichurri just wouldn't be tolerated in Argentina especially grilled meat to which it adds an amazing flavor.
Argentine Chimichurri Steak
1/2 teaspoon of salt
1/8 teaspoon freshly ground black pepper
3-4 garlic cloves
6 chili peppers
1 cup of fresh parsley
2 table spoons of fresh oregano (2 teaspoons of dry oregano)
1/2 large onion
½ teaspoon of red pepper flakes
1/2 cup extra virgin olive oil
2 tablespoons red or white wine vinegar
2 lbs of skirt or flank steak
1. Finely chop the parsley, fresh oregano, onion, peppers, and garlic in a food processor for several pulses.
2 Stir in the olive oil, salt, vinegar, and red pepper flakes. Adjust seasonings.
The night before you are to barbecue or grill, marinade meat in Chimichurri overnight. Barbecue, grill or cook in the oven the next day. Put aside 2 tablespoons
Grill on high for 4 to 7 min each side on high. The less time per side, the more rarer it will be! Yum!
Serve with Chimichurri Sauce on the side or drizzle on top. I know it's not traditional but I love a garlic smashed potatoes and asparagus with it. Super YUM!
Enjoy!
Many thanks to friends who gave me this recipe whilst we were living in the Argentinian friends.
To add flavor and tenderize the meat, Argentine's often marinate meats in Chimichurri. Food without Chimichurri just wouldn't be tolerated in Argentina especially grilled meat to which it adds an amazing flavor.
Argentine Chimichurri Steak
1/2 teaspoon of salt
3-4 garlic cloves
6 chili peppers
1 cup of fresh parsley
2 table spoons of fresh oregano (2 teaspoons of dry oregano)
1/2 large onion
½ teaspoon of red pepper flakes
1/2 cup extra virgin olive oil
2 tablespoons red or white wine vinegar
2 lbs of skirt or flank steak
1. Finely chop the parsley, fresh oregano, onion, peppers, and garlic in a food processor for several pulses.
2 Stir in the olive oil, salt, vinegar, and red pepper flakes. Adjust seasonings.
The night before you are to barbecue or grill, marinade meat in Chimichurri overnight. Barbecue, grill or cook in the oven the next day. Put aside 2 tablespoons
Grill on high for 4 to 7 min each side on high. The less time per side, the more rarer it will be! Yum!
Serve with Chimichurri Sauce on the side or drizzle on top. I know it's not traditional but I love a garlic smashed potatoes and asparagus with it. Super YUM!
Enjoy!
Many thanks to friends who gave me this recipe whilst we were living in the Argentinian friends.
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