Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see!
1 cup (250ml) extra virgin olive oil
2 tablespoons chopped thyme
2 tablespoons chopped oregano
2 tablespoons chopped flat-leaf parsley
1 tablespoons chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 tablespoons sweet Spanish paprika
3 cloves garlic, finely chopped
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
Freshly ground black pepper
1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick
Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.
Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
Serve with the reserved marinade.
Recipe Information
The following is an excerpt from the book Grill! Quick and Delicious Recipes for Indoor and Outdoor Grilling
by Pippa Cuthbert & Lindsay Cameron Wilson
Published by Good Books; May 2006;$15.95US; 1-56148-518-7
Copyright ? 2006 Pippa Cuthbert & Lindsay Cameron Wilson
| Calories | - |
| Servings | 2 |
| Serving Size | - |
| Country of Origin | - |