Argentinean Barbecued Steak

TOTAL TIME: 18 min
Prep: 15 min
Inactive Prep: --
Cook: 3 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Salt
  • Chimichurri Sauce, recipe follows
CHIMICHURRI SAUCE:
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Directions

Preheat your grill to high or preheat a ridged grill pan until very hot.

Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce
To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.

Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.

Yield: 1 1/2 cups

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  • on July 17, 2011

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    I loved the concept but, the sauce had way too much vinegar, it should have only been 1/4 cup, I added more fresh parsley to cut the vinegar but it didn't help that much. It was also really soupy, I've always had a more chunky Chimichurri, next time I will pulse it in the food processor. I will make it again and use the ingredients as a guide but will definitely adjust the amounts. Personally, i don't care for skirt steak so I replaced it with a smaller tenderloin, perfect for grilling.

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