South American Steak Sauce Recipes

CHIMICHURRI STEAK

Steps:

• Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
• Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
• Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
• Take steak out of the fridge 30 minutes prior to cooking.
• Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
• Sprinkle each side of steak generously with salt and pepper.
• Add steak and cook to your liking.
• Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
• Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
• Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.

SOUTH AMERICAN STEAK SAUCE

Steps:

• Mix all the above ingredients together.
• Quantity of vinegar may be adjusted to attain desired consistency.
• Let stand in refrigerator overnight so flavors can blend.
• Stir before use, and refrigerate when not in use.
• Especially good marinade for steaks and pork chops.

CHIMICHURRI SAUCE

Steps:

• Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.

STEAK WITH CHIMICHURRI SAUCE

Steps:

• To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
• Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

SOUTH AMERICAN FLANK STEAK

Steps:

• Squeeze juice from 1 orange and pour into a food processor or blender.
• Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt.
• Whirl until finely pureed.
• Place steak in a 1-gallon zip-lock plastic bag.
• Pour cilantro-chipotle mixture over steak and seal bag.
• Chill at least 1 hour or up to 1 day.
• Lift steak from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
• Cook steak, turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test), about 12 minutes total for medium-rare.
• Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
• Thinly slice meat across the grain.
• Also slice remaining orange.
• Serve steak with orange slices to squeeze over servings, and add salt to taste.

SOUTH AMERICAN-STYLE STEAK

Steps:

• Place steaks in shallow baking dish.
• Pour orange, lemon and lime juices over steaks.
• Add garlic and turn steaks to coat.
• Marinate steaks, covered, for 4 hours or overnight in refrigerator.
• Heat oil in a heavy skillet (I use cast iron) over high heat until almost smoking.
• Season with salt& pepper, and cayenne.
• Fry steaks until brown on both sides, turning once, about 4 minutes.
• Transfer to plates and serve.
• You can grill if you prefer.