**Grilled Beef with Chimichurri Sauce: A Flavorful Symphony of Argentina**
Discover the delectable flavors of Argentina with our grilled beef and chimichurri sauce recipes. This mouthwatering dish combines succulent grilled beef with a vibrant, herbaceous chimichurri sauce, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned grill master or a home cook looking to impress, our recipes provide step-by-step instructions and helpful tips to ensure perfect results every time. From selecting the best cuts of beef to creating the perfect marinade, we've got you covered. And with our diverse collection of chimichurri sauce variations, you can customize the flavor profile to suit your preferences. Get ready to embark on a culinary journey to Argentina and savor the unforgettable taste of grilled beef with chimichurri sauce.
GRILLED STEAK WITH CHIMICHURRI
This perfectly grilled flank steak is tender and juicy and topped with the most delicious chimichurri sauce. Combined this main dish is one of our family favorites!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h10m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
Nutrition Facts : Calories 457 kcal, Carbohydrate 6 g, Protein 25 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 1120 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED BEEF WITH CHIMICHURRI SAUCE
From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.
Provided by Northwestgal
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
- Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
- About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
- Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
- Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
- NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.
CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI
Provided by Elizabeth Karmel
Categories Blender Beef Garlic Mint Summer Grill/Barbecue Cilantro Parsley Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For spice rub:
- Combine all ingredients in small bowl.
- Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
- For chimichurri sauce:
- Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
- Do ahead: Can be made 3 hours ahead. Cover; chill.
- For beef tenderloin:
- Let beef stand at room temperature 1 hour.
- Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
- *Available at specialty foods stores and from tienda.com.
GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h3m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
- Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
- Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
Tips:
- For the best results, use high-quality flank steak or skirt steak. Look for meat that is a deep red color and has good marbling.
- Before grilling, marinate the steak in a mixture of olive oil, garlic, oregano, and cumin for at least 30 minutes. This will help to tenderize the meat and add flavor.
- When grilling the steak, cook it over medium-high heat for about 5-7 minutes per side, depending on the thickness of the steak. Do not overcook the steak, or it will become tough.
- Once the steak is cooked, let it rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat.
- Serve the steak with chimichurri sauce. Chimichurri sauce is a flavorful sauce made with fresh herbs, olive oil, and garlic.
Conclusion:
Grilled beef with chimichurri sauce is a delicious and easy-to-make dish that is perfect for a summer cookout. The steak is tender and juicy, and the chimichurri sauce is packed with flavor. This dish is sure to be a hit with your friends and family.
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