Argentine Sirloin With Chimichurri Sauce Recipes

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ARGENTINIAN CHIMICHURRI



Argentinian Chimichurri image

Argentinian Chimichurri is zesty, herby and garlicky, making it the perfect sauce to serve with grilled meat! A staple of South American cuisine, this recipe is easy to make and ready in less than 5 minutes.

Provided by Olivia's Cuisine

Categories     Condiments, Dressings and Sauces

Time 5m

Number Of Ingredients 8

1 cup finely chopped parsley (about half a bunch)
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
4 garlic cloves (minced)
1-2 red chili peppers (seeded and finely chopped)
3 tablespoons red wine vinegar
1 tablespoon lime juice
½ cup sunflower seed oil
Kosher salt and freshly ground pepper (to taste)

Steps:

  • Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
  • Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
  • Taste for seasoning and adjust as needed.
  • Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

Nutrition Facts : ServingSize 2 tablespoons, Calories 130 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)



Authentic Chimichurri (Uruguay & Argentina) image

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!

Provided by Karina

Categories     Condiment

Time 10m

Number Of Ingredients 8

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic (, finely chopped or minced)
2 small red chilies (, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper (, to taste (about 1/2 teaspoon))

Steps:

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  • Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
  • Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 3 mg, ServingSize 1 serving

SIMPLE SIRLOIN STEAK WITH CHIMICHURRI



Simple Sirloin Steak With Chimichurri image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

For the steak:
2 10-to-12-ounce sirloin steaks
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
For the sauce:
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
1 tablespoon finely chopped onion
Juice of 1/2 lemon
2 teaspoons white wine vinegar
1 clove garlic, minced or pressed through a garlic press
Pinch of red pepper flakes
1/3 cup olive oil

Steps:

  • Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
  • Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
  • Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.

GRILLED SIRLOIN STEAK WITH CHIMICHURRI SAUCE



Grilled Sirloin Steak with Chimichurri Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 (5-ounce) steak servings; 1 1/4 cup sauce

Number Of Ingredients 12

1/2 cup extra virgin olive oil
1/4 teaspoon smoked hot paprika
2 cups lightly packed parsley leaves
2 tablespoons fresh oregano leaves
1/4 cup chopped red onion
1 clove garlic
1/4 teaspoon chili pepper flakes
6 tablespoons red wine vinegar
1 teaspoon coarse salt
2 teaspoons olive oil
1 1/2 pounds sirloin steak, 1 1/4 inches thick
Salt and freshly ground black pepper

Steps:

  • For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
  • In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
  • For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
  • Slice steak thinly, and serve with Chimichurri sauce.

Nutrition Facts : Calories 497 calorie, Fat 37 grams, SaturatedFat 7 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 37 grams

WHAT TO SERVE WITH CHIMICHURRI STEAK - 10 BEST SIDE DISHES



What to Serve with Chimichurri Steak - 10 BEST Side Dishes image

Provided by Kimberly Baxter

Categories     Side Dishes

Time 20m

Number Of Ingredients 10

Coleslaw
Grilled Potatoes
Fried Potatoes
Fried Vegetables
Mashed Potatoes
Fruit Salad
Green Salad
Fried Rice or Noodles
Herbed Flatbread with Whipped Feta
Peach and Tomato Caprese Salad

Steps:

  • Choose your favorite recipe from the list of options.
  • Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili 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
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

Steps:

  • Preheat a grill.
  • Place all chimichurri sauce ingredients in a blender 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 directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
  • Recommended beverage: Argentinian Malbec (red)

ARGENTINIAN STEAK WITH CHIMICHURRI



Argentinian Steak With Chimichurri image

Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.

Provided by maryjjohnson34

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 new york sirloin steak
2 tablespoons thyme
2 tablespoons rosemary
splash olive oil
salt and pepper
1 garlic clove
1 cup parsley
1 cup coriander
1/2 cup fresh oregano leaves
1 teaspoon dried chili pepper flakes (to taste)
1 tablespoon cumin
2 tablespoons red wine vinegar (any vinegar can be used)

Steps:

  • Chimichurri (must be done in advance):.
  • In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
  • 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.
  • 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.
  • Steak:.
  • Preheat oven to 450°F (230°C).
  • 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.
  • Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
  • 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).
  • Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
  • Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
  • Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
  • Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentine-Style Beef with Chimichurri Sauce image

Categories     Beef     Onion     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Parsley     Oregano     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 22

Chimichurri sauce:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves, minced (optional)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Beef:
1 1/2 cups chopped onion
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
3 pounds beef tenderloin, cut into 1-inch cubes

Steps:

  • For chimichurri sauce:
  • Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
  • For beef:
  • Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
  • Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
  • Place 1 skewer on each plate. Pass chimichurri sauce alongside.

ARGENTINE SIRLOIN WITH CHIMICHURRI SAUCE



ARGENTINE SIRLOIN WITH CHIMICHURRI SAUCE image

Categories     Beef

Yield 4 Servings

Number Of Ingredients 18

Chimichurri sauce:
6 Garlic cloves, peeled and chopped
3 Fresh bay leaves, stems removed
1 Poblano chile, seeded and coarsely chopped
1 Jalapeno chile, seeded and cut in 1/2 inch slices
1/3 C Italian parsley, chopped
1/4 C Fresh oregano, roughly chopped
1/4 C Fresh basil, roughly chopped
1/4 C Sherry wine vinegar
1/2 C Extra-virgin olive oil
Salt to taste
Marinade / Sirloin:
2 1/2 lb Sirloin
2 Shallots, peeled, cut in 1/4 inch slices
4 Strips lemon zest
Freshly ground black pepper to taste
1/4 C Extra-virgin olive oil
Kosher salt to taste

Steps:

  • Chimichurri sauce: Puree all ingrediants in food processor until coarse. Season to taste and set aside. Sirloin: Place sirloin and next four ingrediants in an airtight container and shake to mix. Let sit in refrigerator 4 hours to overnight. Preheat grill to medium high for 15 min. Remove sirloin from marinade and season with Kosher salt and let sit to room temperature. Grill 8 minutes per side for medium rare, 10 minutes for medium. Let sit 20 minutes before slicing and serving with Chimichurri sauce.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories     Beef     Garlic     Onion     Father's Day     Backyard BBQ     Dinner     Beef Tenderloin     Spice     Bell Pepper     Fall     Summer     Grill     Grill/Barbecue     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

  • Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
  • Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
  • Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

ARGENTINE RED SAUCE



Argentine Red Sauce image

Provided by Norman Van Aken

Categories     Sauce     Garlic     Herb     No-Cook     Quick & Easy     Vinegar     Spice

Yield Makes about 1 cup

Number Of Ingredients 9

1/2 cup Spanish sherry vinegar or red wine vinegar
1/4 cup virgin olive oil
1 1/2 tablespoons hot paprika
2 teaspoons cayenne pepper
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon toasted and ground cumin seeds
1 bay leaf, broken in half
1/2 teaspoon kosher salt

Steps:

  • Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

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From kcet.org


ARGENTINE SIRLOIN WITH CHIMICHURRI SAUCE RECIPES
Grilled Wagyu Sirloin Tip Steak with Chimichurri and Potatoes recipe: Wagyu steak is marinated in chimichurri, which is an Argentinean sauce made with parsley, oregano, shallots, red wine vinegar, and olive oil. The steak is then grilled and served with roasted red potatoes and red pearl onions. This delicious dish is full of flavor and a fresh take on steak and potatoes!
From tfrecipes.com


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