Argentinian Steak With Spicy Chimichurri Sauce
1 bunch of fresh parsley
2 bay leaves
1 1/4 Tbsp red pepper flakes
6 garlic cloves
1 tsp sharp paprika
1 tsp cumin powder
1 1/2 tsp dried oregano
1/2 cup red wine vinegar
1 1/4 cup extra virgin olive oil
pinch of kosher salt
4 8oz Argentinian or skirt steaks
To make the chimichurri (sauce): Place parsley, bay leaves, red pepper flakes, garlic, paprika, cumin, oregano, vinegar, olive oil and salt, to taste, in a food processor.
Pulse until well-combined. Put chimichurri in a glass or plastic container, using as needed. For best results, cover bowl in plastic wrap and let sauce stand for 2 hours before using. Chimichurri will keep for up to 6 months. Makes 2 1/2 cups.
To grill steaks: Prepare a medium-hot fire in the grill, or set oven broiler to low.
Season steaks with kosher salt. Place steaks on the grill and cook to desired doneness, about 4 to 6 minutes on each side. Transfer to a serving dish and spoon chimichurri over each steak. Serve immediately.
Pairs Well With
My boyfriend is from Venice, Italy, and LOVES this stuff. His Mama made it for him all the time and I wanted to give him a taste of home when he comes to visit me. This is super-easy, very flavorful and a great alternative to plain ol' American steak and potatoes.