Looking to up your steak game and impress your dinner guests? Look no further than the Chimichurri steak recipe! This classic South American dish is famous for its tantalizing blend of flavors that expertly complement the succulent, tender steak.
But the best part? It’s incredibly simple to make!
Everyone loves a good steak, but to truly blow your guests away, you need to know how to prepare it like a pro. That’s where the perfect Chimichurri steak recipe comes in.
This dish showcases how just a few basic ingredients can transform a good steak into a mouthwatering masterpiece. Picture a juicy, lean sirloin steak partnered with a tangy Chimichurri sauce, boasting fresh herbs, garlic, and vinegar. It’s enough to make your mouth water!
To create the perfect Chimichurri steak, start with top-notch ingredients and handle them with care. Opt for grilling the steak, as this method locks in the flavors and gives the meat a gorgeous char.
And don’t forget to let the steak rest before slicing it to preserve all those delectable juices. With these simple steps, you’ll have a steak that’s truly unforgettable.
Ingredients for the Steak
- 4 sirloin steaks, about 1 inch thick
- 20 grams of salt and black pepper
- Olive oil, for brushing
- 70 grams fresh parsley leaves, chopped
- 10 grams fresh oregano leaves, chopped
- 60 milliliters red wine vinegar
- 120 milliliters olive oil
- 4 cloves garlic, minced
- 5 grams salt
- 5 grams black pepper
- 0.5 grams red pepper flakes (optional)
How to Make the Chimichurri Sauce
- In a small bowl, whisk together the red wine vinegar, garlic, salt, black pepper, and red pepper flakes (if using).
- Gradually whisk in the olive oil until the mixture is emulsified.
- Stir in the chopped parsley and oregano leaves.
- Cover and refrigerate until ready to use.
How to Prepare the Steak for Cooking
- Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature.
- Season the steaks generously with salt and black pepper on both sides.
- Brush the steaks with olive oil on both sides.
How to Cook the Chimichurri Steak
- Heat a grill or grill pan over high heat.
- Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare or until desired doneness is reached.
- Remove the steaks from the grill and let them rest for a few minutes before slicing.
- Serve the Chimichurri sauce on top of the steak or on the side as a dipping sauce.
Q: Can I use a different cut of meat for this recipe?
A: Yes, you can use other cuts of meat like ribeye or flank steak, but we recommend using sirloin steak for the best results.
Q: Can I make the Chimichurri sauce in advance?
A: Yes, you can make the Chimichurri sauce up to 24 hours in advance and store it in the refrigerator until ready to use.
Q: Can I cook the steak in a pan instead of grilling?
A: Yes, you can cook the steak in a pan over medium-high heat for about 4-5 minutes per side for medium-rare or until desired doneness is reached.
What wine goes well with the Chimichurri Steak?
First up, we have the classic Malbec, a wine that screams Argentina and pairs perfectly with the bold flavors of Chimichurri steak. With its notes of dark fruit and chocolate, Malbec is like a party in your mouth that complements the rich flavors of the steak and sauce.
Next, we have the big daddy of reds, the Cabernet Sauvignon. With its complex flavors of black currant, cedar, and spice, this wine is the perfect match for the bold and tangy flavors of Chimichurri. And let’s not forget about those tannins that help to cut through the richness of the dish – talk about a power couple!
For those of you looking for something a little more jammy and bold, look no further than Zinfandel. This wine packs a punch with its high alcohol content and bold fruit flavors that pair perfectly with the rich and robust flavors of Chimichurri steak.
Feeling smoky and bold? Enter Syrah/Shiraz with its bold flavors of dark fruit, pepper, and smoke. This wine complements the smoky char on the grilled steak and the tangy Chimichurri sauce like a match made in wine heaven.
For the bold and daring, we have Sagrantino, a tannic and bold Italian wine with notes of dark fruit, leather, and spice. This wine can stand up to the rich flavors of Chimichurri steak and complement the tangy sauce perfectly – it’s like a spicy tango in your mouth!
Finally, for those who prefer a more mild-mannered wine, we have the lovely Tempranillo from Spain. With its flavors of red fruit, vanilla, and spice, this wine is a perfect medium-bodied match for the grilled meats of Chimichurri steak. Plus, its fruit-forward profile helps to balance out the tangy notes of the sauce.