Argentinian Steak with Red Chimichurri recipe
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Ingredients
- 1 bunch chopped fresh flat-leaf parsley 1 medium onion, finely chopped 1 tomato, chopped ½ red bell pepper, seeded and diced 4 cloves garlic, minced 1 tablespoon dried oregano 1 tablespoon paprika 1 tablespoon coarse salt 1 teaspoon crumbled bay leaf 1 teaspoon ground black pepper 1 pinch red chile flakes, or to taste ¼ cup red wine vinegar ¼ cup water ½ cup olive oil 4 sirloin steaks, 1-inch thick 2 sweet onions, chopped 1 bunch fresh cilantro, chopped ½ cup white wine vinegar ¼ cup olive oil 4 cloves garlic 1 ½ tablespoons chopped fresh thyme 1 tablespoon chopped fresh oregano 1 tablespoon ground cumin
Nutrition Info
- 758.1 caloriescarbohydrate: 23.3 gcholesterol: 98.2 mgfat: 55.5 gfiber: 5.8 gprotein: 43.5 gsaturatedFat: 10.6 gservingSize: -sodium: 1553.3 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Argentinian Steak with Red Chimichurri
Directions
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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.