Good Eats - Grilled Steak with Argentinian Chimichurri Sauce

Argentinian Chimichurri Sauce

My new addiction!

Recently had the best Chimichurri sauce at an Argentinian restaurant.  Then over the weekend had empanadas at a Farmer's Market and they served another killer Chimichurri sauce.

Led me to the search for a yummy recipe to try at home. You can eat it just with bread.  I have meat eaters at my house so I grilled a nice steak to go with it.

Here is a great one to start with. A few recipes recommend mortar and pestle to make the sauce. I don't have one so I only used a blender.  This may just push me to invest in a set of mortar and pestle.

Argentinian Chimichurri Sauce:

1 cup lightly packed flat leaf Italian parsley

5 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon chili pepper flakes

1 tablespoons fresh oregano leaves (1 teaspoon of dry oregano)

2 tablespoons shallot or onion, minced

3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

3 tablespoons lemon juice

Place all ingredients in blender or food processor.

Pulse until ingredients are finely chopped (not pureed).

Grilled Steak:

3 lbs of Skirt Steak, (New York or Rib Eyes also work well)

1 tablespoon of paprika

2 teaspoon of salt

1 teaspoon of black pepper

2 teaspoon of garlic powder

1 tablespoon of olive oil

Rub steak with all ingredients and let sit for an hour before grilling.

Then grill steak to desired doneness.

Serve with Chimichurri Sauce. Of course a nice bottle of Argentinian Melbec will make everything even better!

2009 Benmarco Malbec Mendoza