The Classic Chimichurri Steak of the Andes

The Classic Chimichurri Steak of the Andes

(Argentina: Music, Tango and the Stunning Charcoal Grilled Chimichurri Steaks)

 Things you need

2 lbs.                 Skirt Steak, rinsed in cold water & pat dry

 For the chimichurri marinade

1 cup                   Cilantro 

1 cup                   Parsley

1/4 cup               Fresh Oregano

4-6                       Garlic Cloves

2                           Jalapeño Peppers (adjust for heat)

1                           Red Onion

1/2 tsp.               Red Chili flakes

1/2 tsp.               Black Pepper

1                           Lime, juiced

3 tsp.                   Vinegar

1/2 cup               Olive Oil

                             Salt to taste

 garnish                Lemon & Jalapeno

tools                    Charcoal Grill (use lump coal)

                             Iron Skillet


Marinate the steaks

·       In a blender combine cilantro, parsley, oregano, garlic, chili flakes, and jalapeno

·       Grind the ingredients to make a coarse paste gently adding olive oil

·       Remove in a bowl, add black pepper, lemon juice, and salt to taste. Mix well

·       In a large mixing bowl, marinade steaks with half of the marinade

·       Cover and allow meat to rest for 2 to 4 hours in the fridge

·       Transfer the remaining marinade to a small  saucepan and add a cup broth

·       Cook on low flame for 2 minutes to give a light sizzle. Add more olive oil if needed

 Bbq on charcoal grill

·       Prepare the charcoal  and heat the grill to very hot

·       Place the steaks on direct fire and grill about 3-5 minutes on each side for medium-rare. Baste with the olive oil with each turn to keep moist

 Finish with more chimichurri

·       Transfer the steaks to cutting board and slice to Ix4 inch in slight angle knife

·       Arrange the steaks on a ripping-hot skillet and pour the remaining chimichurri

·       Place the skillet back on the grill for an additional minute

 Serve with a spritz of citrus

·       Finish with a spritz of citrus and garnish with thinly sliced jalapeno

 Recipe by : Quddus Mohammed
Recipe on Page 31  "Home Cooking -Recipes for Multicultural Gatherings"

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