Steak with Chimichurri is becoming more and more popular and with good reason! It is delicious! It is Argentina’s version of a pesto like sauce made with parsley and garlic. How the sauce was named is kind of interesting, it was created by an Irish man during Argentina’s independence movement in the early 1800s, named Jimmy McCurry. The natives had a difficult type pronouncing Jimmy McCurry’s name, thus becoming chimichurri. The name of the sauce can be addicting to say, especially after eating.
There are numerous variations to this sauce, I started out with the basics. You can essentially tweak this sauce any way you wish to suit the tastes you enjoy.
1/2 cup olive oil
Juice of 1/2 a lemon
1/3 cup flat-leaf parsley (leaves and thinner stems)
1 clove garlic
1 tablespoon fresh oregano
Coarse salt (to taste)
Freshly ground black pepper (to taste)
2 steaks (I used strip steaks)
In a food processor combine all ingredients except the olive oil and steak.
Blend for about 10 – 15 seconds, slowly add in olive oil (may need to scrape down the sides of the processor), continue blending for another 10 – 15 seconds.
Transfer to a container and refrigerator at least 2 hours.
Prepare the grill for medium-high direct grilling.
Season the steaks with salt and pepper.
Grill the steaks to the desired doneness.
Serve with the chimichurri sauce
The possibilities are endless it doesn’t have to be Steak with Chimichurri, you can try it with different meats. I have seen people have chimichurri with both pork and chicken. Once you have tasted how good this is why not check out these Smoked BBQ Chicken Drumsticks or these barbecued bacon shrimp.
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