Argentinian Style Beef With Chimichurri Sauce Food

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STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Steps:

  • Preheat a grill.
  • Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
  • Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
  • Recommended beverage: Argentinian Malbec (red)

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI



Argentinean Beef Skewers with Chimichurri image

Provided by Food Network

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Steps:

  • Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentine-Style Beef with Chimichurri Sauce image

Categories     Beef     Onion     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Parsley     Oregano     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 22

Chimichurri sauce:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves, minced (optional)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Beef:
1 1/2 cups chopped onion
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
3 pounds beef tenderloin, cut into 1-inch cubes

Steps:

  • For chimichurri sauce:
  • Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
  • For beef:
  • Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
  • Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
  • Place 1 skewer on each plate. Pass chimichurri sauce alongside.

GRILLED BEEF WITH CHIMICHURRI SAUCE



Grilled Beef With Chimichurri Sauce image

From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.

Provided by Northwestgal

Categories     Steak

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup olive oil (250ml)
1/4 cup champagne vinegar (60ml)
1/4 cup fresh lime juice (60ml)
1/4 cup fresh oregano, chopped (35g)
1/4 cup fresh parsley, chopped (35g)
3 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
salt and pepper, to taste
2 1/4 lbs tenderloin beef (1kg) or 1 strip loin steak, fat trimmed and tied with twine (1kg)
grilling wood chips (apple or pecan wood chips)

Steps:

  • In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
  • Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
  • About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
  • Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
  • Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
  • NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.

ARGENTINEAN OAK-PLANKED BEEF TENDERLOIN WITH CHIMICHURRI SAUCE



Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce image

Grill on a wood plank to keep food moist and impart a mild, smoky flavor. It is great for fish, pork and beef. Food cooked on a plank is moist, because of the damp smoke from the wood. The ingredients list is long but that is for the sauce and that goes straight into the food processor. Cooking Light, June 2003. I didn't allow an hour for soaking the plank nor was I able to mention the plank in the ingredients however, I did mention size etc. in the directions.

Provided by Manami

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 (4 ounce) beef tenderloin steaks, trimmed 3/4-inch thick
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup fresh flat leaf parsley
1/4 cup fresh cilantro leaves
1/4 cup mint leaf
1/4 cup chopped onion
1/4 cup reduced-sodium fat-free chicken broth or 1/4 cup fat free low-sodium beef broth
3 tablespoons sherry wine vinegar
2 tablespoons fresh oregano leaves
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper flakes
3 garlic cloves

Steps:

  • Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain.
  • Prepare grill, heating one side to medium and one side to high heat.
  • To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat.
  • Place steak on charred side of plank.
  • Cover and grill 12 minutes or until desired degree of doneness.
  • Prepare the sauce while you are soaking plank.
  • Combine parsely and remaining ingredients in a food processor and process until smooth.
  • Serve with steaks,.

Nutrition Facts : Calories 352.3, Fat 28, SaturatedFat 11, Cholesterol 80.5, Sodium 644.1, Carbohydrate 3.4, Fiber 1.1, Sugar 0.6, Protein 20.9

CHIMICHURRI SAUCE - ARGENTINIAN CHIMICHURRI MARINADE



Chimichurri Sauce - Argentinian Chimichurri Marinade image

Posting for ZWT 7. This recipe comes from about.com/South American Food. You can develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes - experiment to come up with your own signature chimichurri.

Provided by Papa D 1946-2012

Categories     Sauces

Time 15m

Yield 3/4 cup

Number Of Ingredients 8

2 cups fresh parsley or 2 cups cilantro, firmly packed
1/4 cup fresh oregano leaves (optional)
3 -6 garlic cloves
2 tablespoons chopped onions
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
salt and red pepper flakes

Steps:

  • Pulse the garlic and onion in the food processor until finely chopped.
  • Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
  • Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
  • Season with salt and red pepper flakes to taste.
  • Store in the refrigerator until ready to serve.

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Top Asked Questions

How to cook Argentinian steak with chimichurri sauce?
Easy Argentinian marinated Flank Steak with Chimichurri Sauce is bursting with bold savory flavors and just a hint of heat. This quick-seared steak is so tender and juicy it will melt in your mouth. Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
How do you make chimichurri sauce?
Chimichurri Sauce. Place parsley, oregano, garlic, red pepper flakes and red wine vinegar in a food processor. Whizz until finely chopped, but not pureed - see photo in post. Transfer into a small bowl. Add salt, pepper and olive oil, stir to combine. Set aside for 1 hour before use, overnight is even better.
What is Argentinian chimichurri?
Argentinian Chimichurri is zesty, herby and garlicky, making it the perfect sauce to serve with grilled meat! A staple of South American cuisine, this recipe is easy to make and ready in less than 5 minutes. If you love South American food, make sure to also check out my Beef Empanadas, Chacarero Sandwich and – of course – all my Brazilian recipes!
What cut of meat goes best with chimichurri sauce?
Best steak for Chimichurri Sauce - in South America, cuts such as flank, flat iron and skirt are popular for serving with Chimchurri Sauce because they have really great beefy flavour that pairs so well with this fresh, zingy sauce. However, Chimichurri will pair beautifully with ANY steak!

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