Steak with Chimichurri Sauce


Ingredients

Argentinian Chimichurri Sauce

1 cup lightly packed chopped parsley

3 to 5 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon chilli pepper flakes

2 tablespoons fresh oregano leaves (optional)

2 tablespoons shallot or onion, minced

3/4 cup vegetable or olive oil

3 tablespoons sherry wine vinegar, or red wine vinegar

3 tablespoons lemon juice

 

Steak

1 tablespoon cayenne pepper

3 tablespoons salt

2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick

2 baguettes, sliced into 1/4-inch-thick slices

 

 

 

 

Total time: 30 mins

Prep time : 20 mins

Cook time: 10 mins

 

Preparation method


Preheat a grill.

Place all chimichurri sauce ingredients in food chopper or food processor and pulse until well chopped, but not pureed. Reserve.

Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.

Place the steak over a hot grill, baste with the chimichurri grilling sauce, and grill until the steak is how you like it. Remove the steak from the grill and slice into long strips.

Pick up a steak slice from the cutting board, place it in a baguette, and enjoy.

 

 

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