Copycat Outback Steakhouse Argentine Chimichurri Sauce Recipes

ARGENTINIAN CHIMICHURRI RECIPE

Steps:

• Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
• Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.

COPYCAT OUTBACK STEAKHOUSE ARGENTINE CHIMICHURRI SAUCE

Steps:

• In a food processor combine all ingredients.
• Puree until fine and smooth, around 2 minutes.
• Place in a covered dish and chill for 1 hour, up to three days.

CHURRASCO'S CHIMICHURRI SAUCE

Steps:

• In a medium bowl, combine all ingredients, whisking to mix well.
• Let stand for 2 hours before using, to blend flavors.
• Refrigerate leftovers.

ARGENTINE CHIMICHURRI MEATBALLS

Steps:

• Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
• I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
• Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
• Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
• In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.

BISTEC ARGENTINO AL CHIMICHURRI (STEAK WITH CHIMICHURRI SAUCE)

Steps:

• To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
• Rinse beef, pat dry, and rub all over with steak seasoning mix.
• In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
• Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more.
• To reduce spattering, wipe fat from pan with paper towels.
• Transfer steaks to a platter; keep warm.
• If dark charred bits are present in pan, wipe out with a paper towel.
• Add remaining butter to pan and stir; when melted, add chimichurri sauce.
• Cut meat into 4 portions and set on plates.
• Pour meat juices from platter into frying pan, then ladle sauce over steaks.

ARGENTINIAN STEAK WITH RED CHIMICHURRI

Steps:

• Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
• Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
• Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
• Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
• Place steaks into marinade and refrigerate for 6 hours, to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

BONEFISH GRILL CHIMICHURRI SAUCE

Steps:

• Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.
• Add Italian parsley and pulse chop until parsley is 1/8 inch in size.
• Add the olive oil and blend in quickly. (Do not over blend).
• Allow the sauce to marinate for 30 minutes before serving.