Ingredients for Argentinean Barbecued Steak
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1 cup packed fresh flat leaf parsley
- 2 tablespoons dried oregano
- 4 cloves garlic, minced
- 1 cup extra virgin olive oil, plus 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- salt and freshly ground black pepper, to taste
- 2 (8 ounce) skirt steaks
- salt, to taste
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How to Make Argentinean Barbecued Steak
- **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.
- With the blender running, slowly drizzle in 1 cup extra virgin olive oil until emulsified.
- Transfer chimichurri to an airtight container and refrigerate for at least 30 minutes (or up to 1 day) to allow flavors to meld.
- **Prepare the Steak:** Pat 2 (8-ounce) steaks (e.g., ribeye, sirloin) dry with paper towels.
- Drizzle steaks with 1 tablespoon olive oil and season generously with salt and freshly ground black pepper.
- **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.
- **Serve:** Let steaks rest for 5 minutes before slicing against the grain. Top generously with chimichurri sauce and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
48g
Carbs
0g
