Wednesday, March 5, 2014

Weeknight Dinner: Argentinian Steak with Chimichurri

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There have been signs, albeit small ones, that this awful winter is almost gone and spring is just around that far corner.  We're almost there.  At least, that's what it feels like some days.  Other days, like this past Sunday when it snowed...well, it feels like winter's heavy hand is still upon us!

For Valentine's Day, John was all about a nice juicy steak.  He orders them sometimes when we go out to dinner but since we don't do that very much, I can't really think of the last time he had a steak.  If I had to guess, I'd say a few months.  So, to keep the kid happy, I decided steak would be a great Valentine's Day dinner.

I know we're weeks past that day now, but I didn't want to tease you with such a juicy and flavorful meal when you would have to pile through a few inches of snow to your grill.  We're almost there, so let's talk about grilling season.  This chimichurri sauce is amazing - it's like a spicier version of pesto.  And once again a great reminder about how all of our different cultures and their foods aren't so different in the end.
Argentinian Steak with Chimicurri (adapted from Chow)
Serves:  2-3 (1 1-lb steak raw)
2 cups Italian flat parsley leaves
4 cloves garlic, peeled and smashed
1/4 cup fresh oregano leaves
1/4 cup red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup olive oil

Argentinian Steak:
1 - 1 pound skirt steak
1 teaspoon cayenne pepper
2 teaspoons salt
2 teaspoons black pepper

In a blender, combine parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper until a paste forms.  Slowly add the oil while the blender is on until the mixture emulsifies, scraping down the bowl occasionally.  Refrigerate for up to 2 days to let the flavors intensify.

Season the steak with cayenne, salt, and pepper.  Preheat the grill to medium-high heat and cook about 5-6 minutes, per side, until the steak is only a light pink through the center of the meat.  Let the meat rest for 5-10 minutes, tented on a plate.  Top with chimichurri and serve immediately.

Until the next time my oven is on...

1 comment:

  1. oh yum. and how fun is chimichurri! I have never made it before. I didn't realize it was so easy.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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