We were introduced to the great world of Argentinean steaks after a trip to Tango in Arlington. I still look back on that experience as the definitive Argentinean experience for us. After that, I dreamt of chimichurri steak for days. I dreamt of chimichurri sauce as a bread dip, and tried a couple of chimichurri (scaled down) recipes so that I could get that taste back. In the end, this proved to be the closest it got, and so, here it is! Love it!
Adapted and edited from Bobby Flay’s recipe in Men’s Health
- 1 1/2 cup Spanish olive oil
- 1 tablepsoon cumin
- juice of 1 lime
- 1/4 cup red wine vinegar
- 1 1/2 cup finely chopped fresh parsley
- 5 cloves garlic, finely chopped
- 2 shallots, minced
- 2 tablespoons basil
- 2 tablespoons thyme
- 2 tablespoons oregano
- salt and pepper to taste
- 2 8oz steaks (I used sirloin)
- 1/2 the chimichurri sauce from above
- 2 tablespoons canola oil
Combine all the ingredients of the chimichurri sauce in a food processor. Pulse, and process until contents until a smooth consistency is achieved.
Place the two steaks and chimichurri sauce in a gallon ziplock bag. Shake the bag to coat the steaks with chimichurri sauce evenly. Place the bag in the fridge for at least two hours to marinate.
When ready to cook, heat the pan on the highest heat, and add the canola oil. When the oil starts smoking a little, add the beef to the pan and fry the beef the beef for about 45 seconds on each side.
After browning the beef on each side, turn the heat down to medium high and fry until desired doneness. [I usually poke it to see how tender it is, but one can also use a meat thermometer to check.]
Serve and enjoy!