Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.
Preparation Details
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 7 hrs 45 mins
Servings: 4
Ingredients
- 1 bunch chopped fresh flat-leaf parsley
- 1 medium onion, finely chopped
- 1 tomato, chopped
- ½ red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 teaspoon crumbled bay leaf
- 1 teaspoon ground black pepper
- 1 pinch red chile flakes, or to taste
- ¼ cup red wine vinegar
- ¼ cup water
- ½ cup olive oil
Steps
- Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
- Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
- Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
- Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
- Place steaks into marinade and refrigerate for 6 hours, to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.