Steaks with Chimichurri (Churrasco from Uruguay & Argentina)
An authentic Chimichurri Steak recipe! Chimichurri is the most delicious silky condiment that drips over your steak, chicken or fish. Super easy to make and tastes incredible! Made with simple, easy to find ingredients: parsley, garlic, red wine vinegar and olive oil. This is how we cook our steaks with chimichurri in Uruguay/Argentina!
Course: Condiment, Dinner
Cuisine: Argentinian, Uruguayan
2tablespoonsred wine vinegar
1/2cupfinely chopped parsley
4clovesgarlicfinely chopped or minced
2small red chiliesor 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
1/2 - 1level teaspooncoarse salt(adjust to your tastes)
1/2teaspoonpepper(adjust to your tastes)
4steaks of choice(Rib eye, T-Bone or Strip)
Olive oilfor brushing
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.
Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.* Transfer steaks to a tray and let rest for 5 minutes.
Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.
To test if the steak is cooked to your liking, press the centre with the back of a pair of tongs. The steak will feel soft when rare; slightly firmer and springy when medium, and very firm when well done.