The best and easiest way to make Steaks with Chimichurri! Grilled or pan fried!
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, this is how we cook our steaks with chimichurri in Uruguay/Argentina!
Often times chimichurri is used to marinate meats before cooking, or used to baste meats while cooking. You can most certainly use it like that, but its real purpose is to serve it with your cooked steaks. The best way to enjoy a great chimichurri AND steak without ruining any of the flavours of each!
How To Cook Steaks (Churrascos)
There’s no marinading of any kind when dealing with steaks in the lower part of South America. We love our steaks seasoned with salt and a small drizzle of olive oil, then cooked medium-rare or medium on the grill or a good cast iron pan/skillet (also known as a Plancha). Juicy and tender is how we like it, but you can cook it the way YOU like it. Serving steaks with Chimichurri guarantees a beautiful flavour no matter how you prefer your steaks.
Type of Steak
With chimichurri, you want to serve it with a really good quality, tender cut of meat. For maximum flavour and juiciness, use
- Rib Eye: Super juicy and tender due to its marbling. It’s best when cooked to no more than medium doneness, but can be cooked well done maintaining flavour and tenderness.
- T-Bone Steak: Two steaks in one! Tenderloin Filet/New York Strip Steak. If you like your steak cooked to a higher degree of doneness, this is a good cut to choose.
- New York Strip Steak: Succulent and buttery with less fat than a ribeye but almost just as tender. Best served medium-rare and can be cooked well-done.
WE LOVE RIB EYE!
Asking my Uruguayan father what exactly is chimichurri, he firmly and passionately tells me it’s a loose oil-based condiment used to accompany barbecued steak or churrasco.
Tips for the BEST Chimichurri:
- Finely chop your parsley before you start. I usually get a large handful, wash and finely chop, then measure. If you don’t have enough, grab a bit more, and chop again until you have the right amount.
- If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like more, add more.
- Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili. It’s up to you. This is my father’s version and one we love. We hope you love it too!
- Fresh red chili is optional. We use a whole large chili, but you can use half, or none at all. You an also substitute it with 1-2 teaspoons of dried red chili flakes.
- Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution. We don’t recommend balsamic or white vinegar.
Looking for more Steak recipes? Try these!
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!
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 4 cloves garlic (finely chopped or minced)
- 2 small red chilies (or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
- 3/4 teaspoon dried oregano
- 1/2 – 1 level teaspoon coarse salt ((adjust to your tastes))
- 1/2 teaspoon pepper ((adjust to your tastes))
- 4 steaks of choice ((Rib eye, T-Bone or Strip))
- Salt (to season)
- Olive oil (for 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.
If using a meat thermometer:
- 130°F (55°C) internal temperature for RARE
- 135°F (58°) internal temperature for MEDIUM RARE
- 140°F (60°) internal temperature for MEDIUM
- 150°F (65°) internal temperature for WELL DONE
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