So Argentinian it is……
This Argentinian Steak Chimichurri recipe is so simple to make, especially if you’re using a food processor. All you have to do really is blend the sauce ingredients and grill the steak and you’ve got dinner set. TADAAAA!
And just because it’s simple doesn’t mean you can’t serve it to guests. You could make a huge platter out of it like I did, served with lots of grilled vegetables, spiralized zucchini and crusty bread and the Chimichurri sauce of course, and you’ve got yourself a meal fit for a king.
I was lucky enough to have some left overs the other day when we ate this, and they made a great salad the next day with the sauce.
There are many variations on Chimichurri sauce, some people like to include oregano, but I prefer this version with the cilantro and some chives.
⇒ take the steak out of the refrigerator on time, about 20 – 30 minutes before cooking.
⇒ Have a really HOT griddle pan ready.
⇒ Let the meat rest before slicing.
- 1/2 cup lightly packed chopped Italian parsley
- 1/2 cup lightly packed chopped cilantro
- 3 cloves garlic, peeled and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chili pepper flakes
- 2 tablespoons chopped chives
- 3/4 cup good quality virgin olive oil
- 3 tablespoons white wine vinegar, or apple cider vinegar
- 1 tablespoons lemon juice
- 1/2 tsp. honey
- Olive oil to baste
- 2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
- Salt & Pepper
- 1 tbsp. green olives without stone, sliced
- 4 tsp. olive oil
- 2 courgette, ends removed
- 1 tbsp. pine nuts, toasted
- 2 red bell peppers, trimmed and cut into strips
- 1 large onion, peeled and cut into thin wedges
- 2 garlic cloves, peeled and sliced
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
In a large frying pan heat half the olive oil, add the peppers and onions and cook on medium heat for five minutes, until browned and tender but still with bite.
Meanwhile spiralize the courgettes or cut into thin strips if you don’t have a spiralizer.
Remove the peppers and onions from the heat and transfer to a large serving dish, placing them on one side of the dish / platter or wooden board.
Add the courgette to the pan, season with salt and pepper and fry on medium high heat for about five minutes.
When cooked transfer to the serving dish and place them alongside the peppers and onions.
Sprinkle over the olives and pine nuts.
Rub the steaks with some oil. Season well with salt and pepper
Place the steak directly on a hot griddle and grill for about two minutes on each side. This depends on the thickness of the steak. Remove the steak from the grill and let rest under tented foil for five minutes before slicing in long strips.
Place the steak next to the peppers and onions, and the courgette.
Serve with the Chimichurri sauce and plenty of french baguette to mop up the juices.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥