Best 2 Argentinean Steak With Parsley Sauce Carne Y Chimichurri Recipes

Tender and juicy, the **Argentinian steak with parsley sauce** is an iconic dish originating from the vibrant culinary traditions of Argentina. This delectable dish features succulent cuts of steak, expertly grilled to perfection and smothered in a vibrant and aromatic parsley sauce, also known as **chimichurri**. The chimichurri sauce, a key component of this dish, is a vibrant green sauce made from fresh parsley, olive oil, garlic, and red wine vinegar. It adds a burst of flavor and freshness to the grilled steak, creating a harmonious balance of flavors.

This recipe guide provides a step-by-step approach to crafting this delectable dish, ensuring a tender and flavorful steak complemented by the vibrant chimichurri sauce. Additionally, it includes a **vegetarian-friendly version** of the chimichurri sauce, crafted using fresh cilantro instead of parsley, catering to diverse dietary preferences. Explore the authentic flavors of Argentina with this comprehensive guide to preparing an unforgettable Argentinian steak with parsley sauce, a dish that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

ARGENTINIAN STEAK WITH RED CHIMICHURRI

Argentinian Steak with Red Chimichurri image

Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.

Provided by Jillian

Categories World Cuisine Recipes Latin American South American Argentinian

Time 7h45m

Yield 4

Number Of Ingredients 23

Ingredients

1 bunch chopped fresh flat-leaf parsley
1 medium onion, finely chopped
1 tomato, chopped
½ red bell pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon crumbled bay leaf
1 teaspoon ground black pepper
1 pinch red chile flakes, or to taste
¼ cup red wine vinegar
¼ cup water
½ cup olive oil
4 sirloin steaks, 1-inch thick
2 sweet onions, chopped
1 bunch fresh cilantro, chopped
½ cup white wine vinegar
¼ cup olive oil
4 cloves garlic
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin

Steps:

Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
Place steaks into marinade and refrigerate for 6 hours, to overnight.
Preheat an outdoor grill for high heat and lightly oil the grate.
Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories Beef Garlic Onion Father's Day Backyard BBQ Dinner Beef Tenderloin Spice Bell Pepper Fall Summer Grill Grill/Barbecue Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

Tips:

For the best results, use high-quality flank steak or skirt steak.
Make sure to marinate the steak for at least 30 minutes before cooking.
Cook the steak over high heat for a short amount of time to get a nice sear.
Let the steak rest for a few minutes before slicing.
Serve the steak with chimichurri sauce, grilled vegetables, and your favorite sides.
For the chimichurri sauce, use fresh parsley, garlic, and olive oil.
Taste the sauce and adjust the seasonings as needed.
The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Conclusion:

This Argentinian steak with parsley sauce (carne y chimichurri) is a delicious and easy-to-make dish that is perfect for any occasion. The steak is juicy and flavorful, and the chimichurri sauce adds a bright and tangy flavor. This dish is sure to impress your friends and family.