Argentinean Barbecued Steak Recipe

Ingredients for Argentinean Barbecued Steak

• Red Wine Vinegar
• Fresh Lemon Juice
• Fresh Flat Leaf Parsley
• Oregano Leaves
• Garlic Cloves
• 1 cup extra virgin olive oil + 1 tablespoon for steaks
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• Skirt Steaks
• Salt

How to Make Argentinean Barbecued Steak

1. **Make the Chimichurri:** Combine 1/2 cup red wine vinegar, 1/4 cup fresh lemon juice, 1 cup packed fresh parsley leaves, 2 tablespoons dried oregano, 4 cloves garlic (minced), 1/2 teaspoon red pepper flakes, salt and pepper to taste in a blender.
2. With the blender running, slowly drizzle in 1 cup extra virgin olive oil until emulsified.
3. Transfer chimichurri to an airtight container and refrigerate for at least 30 minutes (or up to 1 day) to allow flavors to meld.
4. **Prepare the Steak:** Pat 2 (8-ounce) steaks (e.g., ribeye, sirloin) dry with paper towels.
5. Drizzle steaks with 1 tablespoon olive oil and season generously with salt and freshly ground black pepper.
6. **Grill the Steak:** Preheat grill to medium-high heat. Grill steaks for 3-4 minutes per side for medium-rare, or longer to reach your desired doneness.
7. **Serve:** Let steaks rest for 5 minutes before slicing against the grain. Top generously with chimichurri sauce and serve immediately.