Argentinian Steak with Red Chimichurri
This recipe prepares succulent Argentinian sirloin steaks served with a vibrant, zesty red chimichurri. The chimichurri, bursting with fresh herbs, garlic, and a hint of spice, acts as both a marinade for tenderizing and flavoring the steak, and a bright, fresh condiment to complement the rich beef. It's a flavorful and hearty main course, perfect for an impressive meal.
Equipment
- 1 Chef's Knife & Cutting Board For finely chopping herbs and vegetables.
- 2 Mixing Bowls One for chimichurri preparation, another for marinating steaks.
- 1 Whisk or Spoon For combining chimichurri ingredients.
- 1 Heavy-Bottomed Skillet or Grill Essential for achieving a good sear on the steaks.
- 1 Tongs For handling and turning steaks safely.
Ingredients
Main
- 1 bunch chopped fresh flat-leaf parsley
- 1 medium onion finely chopped
- 1 tomato chopped
- 0.5 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
- 0.25 cup red wine vinegar
- 0.25 cup water
- 0.5 cup olive oil
- 4 sirloin steaks 1-inch thick
- 2 sweet onions chopped
- 1 bunch fresh cilantro chopped
- 0.5 cup white wine vinegar
- 0.25 cup olive oil
- 4 cloves garlic
- 1.5 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon ground cumin
Instructions
- Prepare Red Chimichurri: In a medium bowl, combine finely chopped fresh flat-leaf parsley, finely chopped medium onion, chopped tomato, diced red bell pepper, minced garlic, dried oregano, paprika, coarse salt, crumbled bay leaf, ground black pepper, red chile flakes, red wine vinegar, water, and olive oil. Mix well.
- Marinate Steaks: Place sirloin steaks in a shallow dish or resealable bag. Pour half of the prepared red chimichurri over the steaks, ensuring they are well coated. Reserve the remaining chimichurri for serving.
- Refrigerate: Cover the dish or seal the bag and refrigerate for at least 4 hours, or ideally overnight, allowing the flavors to penetrate the meat.
- Bring to Room Temperature: About 30-60 minutes before cooking, remove the marinated steaks from the refrigerator to bring them to room temperature for even cooking.
- Preheat Cooking Surface: Heat a grill or heavy-bottomed skillet (like cast iron) over high heat until very hot.
- Sear Steaks: Place steaks on the preheated grill or skillet. Sear for 3-5 minutes per side for a medium-rare doneness, or adjust cooking time to your desired doneness, turning only once to develop a good crust.
- Check Doneness: Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
- Rest Steaks: Transfer cooked steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes to allow juices to redistribute, ensuring a tender steak.
- Slice and Serve: Slice steaks against the grain into desired portions.
- Garnish: Serve the sliced steak with generous spoonfuls of the reserved fresh red chimichurri.
Notes
For the red chimichurri, finely chop all ingredients to ensure a balanced flavor and pleasing texture; avoid over-processing if using a food processor. Allow the chimichurri to sit for at least an hour for flavors to meld, or even overnight in the refrigerator for deeper complexity. When cooking the sirloin steaks, always bring them to room temperature for even cooking. Achieve a beautiful crust by searing on high heat before finishing to desired doneness. A meat thermometer is crucial for precision. Remember to rest the steaks for 5-10 minutes after cooking; this allows juices to redistribute, ensuring a tender and flavorful bite. Serve the steak generously topped with the vibrant chimichurri.