Argentine Grilled Steak with Chimichurri Sauce

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45 minutes 8 Servings Print RecipeEmail Recipe


3tablespoonkosher salt
1cupwarm water
8 strip steaks (each about 1.5 inches thick)
2bunchflat leaf parsley (leaves only)
6 garlic cloves (peeled)
1cupextra virgin olive oil
1cuproasted red bell peppers (diced)
2tablespoonsweet paprika
2tablespoonfresh oregano
2tablespoondried oregano
1tablespooncrushed red pepper
1teaspoonfreshly ground black pepper
1⁄2teaspoonground cumin
1⁄2cupwhite vinegar
2tablespoonred wine vinegar


Whisk together the kosher salt and warm water; this is called the salmuera. Set aside to cool.

Prepare a hot charcoal fire.

When fire is ready, season steaks with salt and pepper. Place on fire and cook, turning once, until crusty on the outside and rare on the inside (or whatever degree of doneness you prefer). Remove from grill and let rest for 5 to 10 minutes.

In the work bowl the food processor, combine the parsley, garlic, and olive oil. Pulse several times. Now add all the other ingredients except the salmuera. Process until all is well combined but the sauce is still somewhat chunky.

Transfer the sauce to a mixing bowl whisk the cool salmuera into it. Divide the steaks among 8 plates and pass the chimichurri. Chimichurri sauce, tightly covered, will stay fresh in your refrigerator for weeks.

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