Argentinian Grilled Steak with Chimichurri Sauce

Ingredients

• 2 thick-cut sirloin or ribeye steaks (approximately 1 pound/450g each) 2 thick-cut sirloin or ribeye steaks (approximately 1 pound/450g each)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Chimichurri sauce: Chimichurri sauce:
• 1 cup fresh parsley leaves, finely chopped 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped 1/4 cup fresh oregano leaves, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional for a spicy kick) 1/4 teaspoon red pepper flakes (optional for a spicy kick)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   In a small bowl, combine the minced garlic, olive oil, red wine vinegar, dried oregano, salt, and black pepper to create a marinade.
2. 2.
   Place the steaks in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the steaks from the marinade and let any excess drip off. Discard the marinade.
5. 5.
   Grill the steaks for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. 6.
   While the steaks are grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
7. 7.
   Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes.
8. 8.
   Slice the steaks against the grain into thick slices and serve with a generous drizzle of chimichurri sauce on top.

Treat your ingredients with care...

• Steak — For the best results, choose high-quality cuts of sirloin or ribeye with good marbling. Allow the steaks to come to room temperature before grilling to ensure even cooking.
• Chimichurri sauce — Use fresh herbs for the most vibrant flavors. Adjust the amount of red pepper flakes according to your spice preference.

Tips & Tricks

• For a smoky flavor, consider using a charcoal grill instead of a gas grill.
• Let the steaks rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Experiment with different herbs and spices in the chimichurri sauce to personalize the flavors.

Serving advice

Serve the Bife de Chorizo with a side of grilled vegetables or a fresh green salad. Accompany it with crusty bread or traditional Argentinian chimichurri rice for a complete meal.

Presentation advice

Arrange the sliced steak on a platter and drizzle the vibrant chimichurri sauce over the top. Garnish with a sprig of fresh parsley or oregano for an elegant touch.