Argentinean Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

It’s Grilling Season! For my first recipe utilizing the grill this Summer I wanted to do an Argentinian classic: Skirt Steak with Chimichurri Sauce.

Prior to this weekend, I have only had Chimichurri Sauce a handful of times at restaurants (most recently at Ox in Portland), but I’ve never had the chance to make it on my own. One of the reasons why I decided to pair steak with this sauce is because I wanted to complement the warmer weather with light and fresh flavors instead of a traditional heavy or sweat barbecue sauce. Chimichurri Sauce is a great alternative due to its abundance of fresh garlic and shallots as well as the earthy taste that results from the herbs and olive oil.

Step 1: Chop Herbs (Parsley, Oregano and Basil)

Chopping parsley for Chimichurri Sauce

Step 2: Chop Garlic and Shallots; Add to
Herbs and Put into Blender

Mixing up ingredients for Chimichurri Sauce

Step 3: Pulse and Add Olive Oil and Other
Spices; Marinate Steak and Then Grill

Mixing up ingredients for Chimichurri Sauce

Step 4: Slice Steak, Add Reserved
Sauce and Enjoy!

Steak and Chimichurri Sauce

I definitely have to thank Mr. Emeril Lagasse for this recipe. He always has a trick (or two) up his sleeve for adding more flavor and improving the overall dish. One of my favorite parts of this recipe is that it calls for part of the sauce to serve as a marinade. As a result, this made the meat extra tender and seasoned with the perfect amount of salt to balance the herbs of the Chimichurri Sauce. I will definitely look to make this recipe again and again this Summer, especially because the sauce was so simple to do (and, the bonus is that this recipe creates a lot to save!).

Cheers!

Steak with Chimichurri Sauce

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