Chimichurri is an Argentinian specialty that can be used as a sauce, marinade, or both. It is said that the name "chimichurri" originated from an Irishman named Jimmy McCurry. McCurry was a soldier if fortune in Argentina during the 19th Century and apparently invented the sauce that is popular throughout Argentina today. His name was difficult for the locals to pronounce and it was corrupted into chimi-churri. The sauce was then named in his honor.
In this recipe, I used the chimichurri as a marinade only. If you would like to serve the steak with chimichurri sauce, you can simply double the amounts listed under ingredients and use only half of it as a marinade.
Recommended Equipment:
Cast iron skillet
Ingredients:
2 New York strip sirloin steaks
3/4 cup flat leaf parsley, chopped
6 cloves garlic, chopped
3 tbsp oregano leaves, chopped
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tspn red pepper flakes
juice of 1 lime
1/2 tspn paprika
1/2 tspn cayenne pepper
Preparation:
- Mix all of the ingredients (except the steak) in a medium sized bowl.
- Add the steaks to the bowl containing the Chimichurri sauce. Be sure to cover both side of the steaks with the sauce. (You may want to turn the steaks in the sauce after a few hours so that both sides are evenly flavored).
- Refrigerate overnight.
- The next day, light the grill. Place cast iron skillet on grill.
- When grill is hot enough for a drop of water to sizzle, put steaks on the grill.
- Cook steaks for about 8 to 9 minutes on one side.
- Flip steaks and cook for another 8 to 9 minutes.
- Remove and let steaks rest for about 8 minutes. Do not cut into the steak to check how much it has cooked.
- Serve hot.
Argentina [ print this recipe ]
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