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.
Grilled Steak With Chimichurri Sauce
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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.
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.