Recipe submitted by Lisa of Panning the Globe.
Chimichurri is the quintessential partner to grilled beef in Argentina, where the beef is renowned and where barbecued beef is considered their national dish. The sauce is a vibrant mix of fresh parsley, vinegar, and spices – very simple and quick to make if you have a blender or a food processor.
Slather it on steak, chicken or fish. Use it as a marinade. I love to keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches, too.
| Servings | Prep Time |
| 4-6 | 1.5 hours |
| Cook Time |
| 10 minutes |
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Slather it on steak, chicken or fish. Use it as a marinade. I love to keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches, too.
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Ingredients
- 1 bunch flat leaf parsley roughly chopped
- 5 large garlic cloves roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 cup distilled white vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds skirt skate
Servings:
Units:
Instructions
- Put all the sauce ingredients (everything but the steak) into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.
- Put steak in a non-reactive container. Spoon 4 tablespoons of the chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temperature before proceeding (about 1/2 hour out of the fridge). Preheat the grill to high. Sprinkle steak with salt and pepper and grill for 3-4 minutes per side, until it is lightly charred on the outside and medium rare on the inside. Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.
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