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Argentinian Steak and Chimichurri

Steak and Chimichurri

Amazing Argentinian steak with green chimichurri sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: argentine, Argentinian, Latin America, south American
Ingredients Method Notes

Ingredients
  

Steak
  • 1 Steak, any cut. Season to taste with salt and pepper
Chimichurri
  • 1/4 cup dried oregano
  • 1/4 cup fresh cilantro / corriander
  • 1 tablespoon red pepper flakes or to taste
  • 1 cup 70 g finely minced flat-leaf parsley leaves and tender stems
  • 6 medium cloves garlic 30 g, very finely minced
  • 1/2 cup 118 ml red wine vinegar
  • 1 cup 237 ml neutral extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Red onion or shallot

Method
 

Cook the steak
  1. In a hot pan, lightly oil. When hot lay the steak and cook to a preferred wellness. Halfway through cooking add butter, crushed garlic and rosemary to increase the flavour.
Make the Chimichurri
  1. Finely mince or dice the hers, garlic and onions together by hand or in a blender.
    2. I do this in a blender while the steak is cooking, its a lot quicker.
  2. When blended add the oil and vinegar and mix well until all the dry ingredients are covered.
  3. Add dry chilli, salt and pepper to taste.

Notes

  1. This will work well with any steak, so go and try it with your favourite cut.
  2. Personal preference is key with Chimichurri, some like it more chunky and others like it spicy. Do what you feel is right and enjoy your way of cooking it. 
  3. It can help to make the Chimichurri ahead of time, this gives it time to really develop the flavours.