Argentinian Steak With Chimichurri Recipe

Name: Argentinian Steak With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thick-cut 325g/454g New York sirloin steak; 2 tbsp (30 mL) thyme, roughly chopped; 2 tbsp (30 mL) rosemary, roughly chopped; 1 Splash of olive oil; 1 Salt and pepper; 1 garlic clove; 1 cup (250 mL) fresh torn parsley; 1 cup (250 mL) fresh torn coriander; 1/2 cup (125 mL) fresh oregano leaves; 1 tsp (5 mL) dried chili flakes (to taste); 1 tbsp (15 mL) cumin; 2 tbsp (30 mL) red wine vinegar (any vinegar can be used)

Servings: persons

1 thick-cut 325g/454g New York sirloin steak
2 tbsp (30 mL) thyme, roughly chopped
2 tbsp (30 mL) rosemary, roughly chopped
1 Splash of olive oil
1 Salt and pepper
1 garlic clove
1 cup (250 mL) fresh torn parsley
1 cup (250 mL) fresh torn coriander
1/2 cup (125 mL) fresh oregano leaves
1 tsp (5 mL) dried chili flakes (to taste)
1 tbsp (15 mL) cumin
2 tbsp (30 mL) red wine vinegar (any vinegar can be used)

1
In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
2
Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
3
Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
4
Preheat oven to 450u00b0F (230u00b0C).
5
Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
6
Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
7
On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
8
Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
9
Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.)
10
Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
11
Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 thick-cut 325g/454g New York sirloin steak, 2 tbsp (30 mL) thyme, roughly chopped, 2 tbsp (30 mL) rosemary, roughly chopped, 1 Splash of olive oil, and more.

Yes, Argentinian Steak With Chimichurri falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Argentinian Steak With Chimichurri

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