Chimichurri strip steak

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Ingredients

Adjust Servings:
4 Boneless Strip Steak
4 tablespoons of Kosher salt
1 tablespoon of Black pepper
1/4 cup of Vegetable oil
2 cups of Flat-leaf parsley
6 Garlic cloves
4 tablespoons of dried Oregano
4 tablespoons of Sherry vinegar
1/2 tablespoon of Red pepper flakes
1 cup Olive oil

Chimichurri strip steak

Cuisine:

    An Argentinian upgrade to the ordinary strip steak .

    • 30 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    The strip steak, originating from New York City, is very famous for its tenderness and marbling, making it the Goldilocks of steaks.
    Its great flavor could be complemented with numerous ingredients from all around the world.

    That’s why Argentina, being one of the world’s best producers of meat, but its own twist on this luxurious beef cut.

    By adding chimichurri, an authentic condiment made traditionally with the combination of 22 different spices. Locals gave their steaks some heat and acidity, taking the ordinary flavors to the next level and giving it an original Argentinian touch that you can’t find elsewhere in the world.

    This unique combination will make you wanting more with every bite. Thus it will be the perfect way to impress the people you are cooking for and satisfy their taste buds.

    Featured image:
    Grilled flank steak with chimichurri
    by Michelle Chen @ flickr

    Steps

    1
    Done

    Put the flat-leaf parsley, red pepper flakes, 2 tablespoons of kosher salt, sherry vinegar, oregano, and garlic in a food processor and pulse several times to give the parsley leaves a rough chop.

    2
    Done

    Combine the parsley mixture with olive oil in a mixing bowl and whisk until well combined, then set aside the mixture.

    3
    Done

    Preheat the grill to medium heat.

    4
    Done

    lay the strip steak on a tray, then pat it dry using a paper towel.

    5
    Done

    Rub the steak evenly with vegetable oil, then sprinkle the remaining amount of kosher salt and black pepper on both sides of the steak and make sure to distribute the seasoning evenly.

    6
    Done

    transport the strip steak from the tray to the grill using tongs. Turn gently the meat every 2 minutes to form a crosshatch pattern on both sides. If flames come up from the bottom of the grill, squirt some water using a squirt bottle, and this should solve the problem.

    7
    Done

    carefully insert the meat thermometer inside the steak to check its doneness. When the steak is 5° away from where you want it to be, remove it from the grill.

    8
    Done

    Place the skirt steak on a plate and let it rest for 5 minutes.

    9
    Done

    You can pour the chimichurri sauce in a sauce ramekin and serve it next to the skirt steak for dipping or pour it evenly over the steak.

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