Grilled Argentinian Chimichurri Steak Recipe


Grilled Argentinian Chimichurri Steak Recipe


Grilled Argentinian Chimichurri Steak Recipe
over a Wood Fire
5 out of 5
stars based on 16 ratings.

Grilled Argentinian Chimichurri Steak from Paggi Pazzo

Grilled Argentinian Chimichurri Steak Recipe
Published: September 7, 2011

Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 steak servings
Calories per serving: 724
Fat per serving: 18g

Ingredients

  • 1/4 cup fresh parsley leaves
  • 3 garlic cloves
  • 1 shallot
  • 3/4 teaspoon crushed red peppers
  • 2 scallions
  • 1 yellow pepper
  • 3/4 cup hot water
  • 1 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 bay leaves
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • (2) 8 ounce strip steaks (or skirt, flank, top-loin, or short beef ribs)
  • 1/2 small onion

Cooking Directions

  1. Chop the fresh leaf parsley, garlic cloves, scallions, shallot, yellow pepper (seeded), bay leaves, and oregano into very fine pieces.
  2. Add into a bowl or jar, all of the chopped ingredients (parsley, garlic, scallions, shallot, yellow pepper, and oregano) with the salt, olive oil, red wine vinegar, hot water, paprika, cumin, crushed red peppers, and bay leaves.
  3. Stir well for 5 minutes and allow liquids and ingredients to gel together.
  4. Store in refrigerator (covered and sealed) for 1 day and when ready to be served, allow to stay at room temperature for at least one hour.
  5. Prepare charcoal grill: Add lump hard wood charcoal to chimney starter with paper towel brushed with olive oil.
  6. Light olive oiled paper towel under chimney starter to start fire.
  7. Once charcoal is a nice grey color, remove charcoals from chimney into grill and add (very few) hickory wood chips.
  8. Place grates back on grill and use long grill fork to oil up grates with 1/2 onion, back and forth.
  9. Add (2) 8 ounce steaks to grill, already lightly seasoned with salt and pepper.
  10. Once steak is seared, turn steaks over and lightly dress/brush the steak with the chimichurri sauce (make sure to have a separate bowl for the marinade put on the grill and a bowl for after the steak is done).
  11. After steak is seared and medium well (or dependent on how you like it), turn steak over again and move to lighter heat or safe zone and add another dressing/brush of chimichurri to the other side of the steak).
  12. Let sit for an additional minute, and take off grill.
  13. Allow steaks 5 minutes to cool down before cutting and once ready to serve, add another spoonful of chimichurri over steaks.
  14. Ready to serve!

Let it Rip!

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