Bistec Argentino Al Chimichurri Steak With Chimichurri Sauce Recipes

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STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Steps:

  • Preheat a grill.
  • Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
  • Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
  • Recommended beverage: Argentinian Malbec (red)

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI



Argentinean Steak with Parsley Sauce: Carne y Chimichurri image

Provided by Aarón Sánchez

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak

Steps:

  • Preheat a grill or broiler to high.
  • In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
  • Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

ARGENTINEAN CHIMICHURRI



Argentinean Chimichurri image

This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!

Provided by ryalibertino

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
⅓ cup minced shallot
⅓ cup minced fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salt and ground black pepper to taste

Steps:

  • Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g

BISTEC ARGENTINO AL CHIMICHURRI (STEAK WITH CHIMICHURRI SAUCE)



Bistec Argentino Al Chimichurri (Steak With Chimichurri Sauce) image

Chimichurri is a tangy herb paste that's used as both a marinade and a sauce. Here, cilantro replaces traditional parsley in the topping for these flavorful rib-eye steaks. Found on myrecipes.com.

Provided by lazyme

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup packed chopped fresh cilantro
6 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 teaspoon adobo seasoning
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon dried red chili pepper flakes
2 boned beef rib eye steaks (New York strip, 1 1/2 inches thick, 1 1/2 to 2 lb. total) or 2 top loin steaks (New York strip, 1 1/2 inches thick, 1 1/2 to 2 lb. total)
2 teaspoons steak herb seasoning mix or 2 teaspoons salt and pepper
2 tablespoons butter (about)

Steps:

  • To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
  • Rinse beef, pat dry, and rub all over with steak seasoning mix.
  • In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
  • Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more.
  • To reduce spattering, wipe fat from pan with paper towels.
  • Transfer steaks to a platter; keep warm.
  • If dark charred bits are present in pan, wipe out with a paper towel.
  • Add remaining butter to pan and stir; when melted, add chimichurri sauce.
  • Cut meat into 4 portions and set on plates.
  • Pour meat juices from platter into frying pan, then ladle sauce over steaks.

Nutrition Facts : Calories 135.9, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 60.4, Carbohydrate 5, Fiber 0.3, Sugar 3.6, Protein 0.4

STEAK WITH CHIMICHURRI SAUCE



Steak with Chimichurri Sauce image

Chimichurri, a thick herb mixture from Argentina, is a garlicky sauce that is tamed by parsley, oregano, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1 cup

Number Of Ingredients 12

1/3 cup finely chopped garlic
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed of excess fat
Olive-oil cooking spray

Steps:

  • Combine all ingredients except for the steak in a container with a tight-fitting lid. Add 1/2 cup water, and shake well until mixed thoroughly. Add Tabasco to taste. Refrigerate until ready to serve; the sauce will keep up to 1 week in the refrigerator.
  • When ready to serve, preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place the steak on the grill; cook until well browned, about 10 minutes. Turn, and cook until medium rare, about 10 minutes more.
  • Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.

Nutrition Facts : Calories 245 g, Cholesterol 63 g, Fat 12 g, Protein 25 g, Sodium 440 g

STEAK WITH CHIMICHURRI SAUCE



Steak with Chimichurri Sauce image

Categories     Beef     Citrus     Garlic     Herb     Sauté     Low Carb     Low/No Sugar     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons dried crushed red pepper
2 6-ounce beef tenderloin steaks (about 1 inch thick)

Steps:

  • Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.

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  • To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
  • In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter. Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more. To reduce spattering, wipe fat from pan with paper towels.
  • Transfer steaks to a platter; keep warm. If dark charred bits are present in pan, wipe out with a paper towel. Add remaining butter to pan and stir; when melted, add chimichurri sauce.


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Bistec argentino al chimichurri steak with chimichurri sauce is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make bistec argentino al chimichurri steak with chimichurri sauce at your home.. Bistec argentino al chimichurri steak with chimichurri sauce may come into the following …
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