Steak-Chimichurri
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Steaks With Chimichurri

The best and easiest way to make steaks with chimichurri! grilled or fried in the pan!

Steak-Chimichurri

how to cook steak (churrascos)

There is no kind of marinad when dealing with steaks in the lower part of South America. I love steaks and steaks baked with salt and a little drizzle, then medium-rare or medium grilled or well-cooked in a cast iron pan / pan (also known as Plancha). Juicy and tender is what we love, but you can cook it any way you want. Serving steaks with Chimichurri guarantees a good flavor no matter how you choose your steaks.

Steak-Chimichurri

Steak-Chimichurri

INGREDIENTS

Chimichurri:

  • 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)

Steaks:

  • 4 steaks of choice (Rib eye, T-Bone or Strip)
  • Salt to season
  • Olive oil for brushing

INSTRUCTIONS

For Chimichurri

  1. 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.

  1. 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.
  2. 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.
  3. 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.

NOTES

Steak doneness:

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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