Argentinean Steak With Parsley Sauce Carne Y Chimichurri Recipes

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)

Steps:

• Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
• In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
• Add vinegar to bowl and let sit another 30 minutes.
• Add oil, cover, and refrigerate overnight to allow flavors to develop.

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.