RSS Feed

Grilled Steak W/Chimichurri Sauce

Chimichurri is a sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay.

IMG_1002

Chimichurri can be used on lamb, chicken, seafood, but is very popular on a nice cut of flank, hangar, or shirt steak as these three are quick and easy to grill outside or indoors.

IMG_1001

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavorings such as cilantro, coriander, paprika, cumin, thyme, lemon, and bay leaf may be included. There is also a red version of tomato and red bell pepper may also be added. Chimichurri can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water.

Ingredients:

1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Directions:

 

IMG_1005

Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and oregano if using, crushed red pepper flakes and pulse briefly, until finely chopped.

IMG_1003

Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. Adding the liquid ingredients once your done with the blender or food processor gives the chimichurri the correct texture, as you don’t want the herbs to be puree completely. You will appreciate the texture if you make it this way.

 

IMG_1004

 

Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. or Ziploc bag and add remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.

IMG_1009

Spoon reserved sauce over grilled meat.

IMG_1008

 

 

 

My Disclosure Policy

My Disclosure Policy

About these ads

About Dish With Clarissa

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

14 responses »

  1. I have nominate you for the super sweet bloggers award! Check my blog for detail. I have receive a lot of creative way of preparing food from you!

    Reply
  2. It looks like you brought the magic of eating out right into our own home. This meal looks delicious.

    Reply
  3. My mouth is watering. Please just come cook for me, I will bring wine :)

    Reply
  4. Oh, this sounds Deee-lish, too!

    Reply
  5. Awesome photos! My mouth is watering. I like the recipe. I am going to try it tonight. But I will use New York strip loin instead that I happen to have in the fridge. Thanks for the inspiration.

    Reply

All Feedback Is Appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The misterman's take

life, liberty, love, and laughter

Ruth E Hendricks Photography

"Place, with a trace of humanity" Photography/Photo of the Day/Pittsburgh

Being Bettr

Self-Improvement Tips Being a Better Person.

J.M. Weselby @ Magpie Creative Writing Services

because all writers are magpies at heart...

Business Solutions

Save Money On Powerful Tools With Special Offers From Industry Leaders

Follow

Get every new post delivered to your Inbox.

Join 2,156 other followers

%d bloggers like this: