Argentinian Style Beef With Chimichurri Sauce Recipes

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI

Argentinean Steak with Parsley Sauce: Carne y Chimichurri image

Provided by Aarón Sánchez

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak

Steps:

Preheat a grill or broiler to high.
In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

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

Ingredients

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)

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI

Argentinean Beef Skewers with Chimichurri image

Provided by Food Network

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Steps:

Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

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

Ingredients

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.

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

Ingredients

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.

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