Chimichurri Steak (Argentina)
- 1 medium size onion, cut up
- 3 cloves garlic
- 2 cups packed fresh parsley leaves
- 3/4 cup extra-virgin olive oil
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 (1 3/4 pound) top round beef steak
- Chopped fresh parsley leaves (optional)
- Prepare chimichurri sauce. In food processor fitted with chopping blade,
process onion and garlic until finely chopped. Add parsley and oil; process
until pureed. Add lime juice, vinegar, salt and red pepper. Process just until
mixed and set aside.
- In shallow nonmetal baking dish or sealable large plastic food storage bag,
pour 1/2 cup chimichurri sauce. Set remaining sauce aside.
- Place steak in dish or bag; turn to coat with sauce. Cover dish or seal
bag and refrigerate steak to marinate at least 4 hours but no longer than 24
- Pour remaining sauce into jar; cover and refrigerate to serve with steak.
- Just before serving, heat broiler or grill. Remove steak from marinade and
broil steak 3 to 4 inches from heat source 12 to 15 minutes for medium doneness,
turning once. Discard marinade from dish or bag.
- Transfer steak to serving platter; let stand for 5 minutes.
- Cut steak crosswise into thin slices. Sprinkle with additional chopped parsley,
if desired, and serve with remaining sauce.