Steaks with Chimichurri
The steak with chimichurri sauce is a quick, easy and satisfying main dish. Delicious beef with fresh herbs and vinegar.
INGREDIENTS
Chimichurri:
- 3/4 teaspoon dried oregano
- 1/2 cup finely chopped parsley
- 4 cloves garlic finely chopped or minced
- 1/2 - 1 level teaspoon coarse salt (adjust to your tastes)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 1/2 teaspoon pepper (adjust to your tastes)
Steaks:
- Salt to season
- Olive oil for brushing
- 4 steaks of choice (Rib eye, T-Bone or Strip)
INSTRUCTIONS
For Chimichurri
Mix all the ingredients together in a bowl. Leave to stand for 5 to 10 minutes to release all the flavors in the oil before use. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)
Makes 1 cup.
Season the steaks with salt and brush with olive oil. Grill (or fry in a hot cast iron skillet or pan) over medium-high heat.
Cook 2 to 3 minutes on each side for semi-rare cooking; 3-4 minutes per side for medium; or 4-5 minutes on each side to do well, depending on the thickness. * Transfer the steaks to a tray and let sit for 5 minutes.
Serve the chimichurri on the side in a salad bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to dip their steaks in chimichurri or pour them over steaks. Happy Cooking Time.
