Serves: 4 people
Preparation: 10 minutes
Cooking Time: 20 mins
Excellent for both grilled beef, or fish. Referring to a steak that is marinated, basted or served with Chimichurri sauce—traditional throughout Latin American cuisines.
Recipe adapted from cookpad.com.
- 1 cup Lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
- 3 clove To 5 cloves of garlic, minced
- 1 tsp salt
- 1/2 tsp Fresh ground pepper
- 1/2 tsp Chili pepper flakes
- 2 tbsp Fresh oregano leaves (optional)
- 2 tsp Shallot or onion, minced
- 3/4 cup Vegetable or olive oil
- 3 tbsp Sherry wine vinegar, or red wine vinegar
- 3 tbsp Lemon juice
- 1 tbsp Cayenne pepper
- 3 tbsp salt
- 2 x 250g Sirloin or Rib-Eye Steak
- 1 cup hot water
- Preheat the grill
- Place all the chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, do not purée.
- Dissolve cayenne pepper and salt in one cup of hot water and transfer to a squeeze container.
- Place meat directly over the hot grill, base with chimichurri grilling sauce until the outer portion of the meat reaches the desired doneness.
- (optional) For extra spicy steak, baste 2 or 3 times additional times with the cayenne pepper mixture while grilling.
- Once done remove steak from grill. let it rest for 20 minutes and then slice. Spoon chimichurri sauce over steak