Chimichurri originally hails from Argentina and is a great sauce for marinating or serving with grilled meat. The classic base mix is a combo of minced parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. Because finding checked versions of these herbs can be difficult I used a mix of frozen cubes of chopped parsley, basil and cilantro—cutting the prep down to less than 10 minutes. Dorot also offers a jar of pre-made chimichurri if you really want to save time
Prep Time : 8 min
Cook Time : 20 min
Ready Time : 28 min
6 cubes Dorot chopped parsley
4 cubes Dorot chopped basil
2 cubes Dorot chopped cilantro
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 small red onion, finely chopped
3 cloves fresh garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon chili flakes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ pounds boneless Delmonico or Club Steak, at room temperature
Combine frozen parsley, basil, and cilantro in a small strainer and let drain while they defrost. Once defrosted, combine in a medium bowl with olive oil, vinegar, onions, garlic, oregano, chili flakes, salt and pepper and stir well. Set aside.
Grill steak over preheated grill on high heat for 8 to 10 minutes per side for medium rare and let rest 6 minutes before slicing. Cut into ¼-inch thick slices and drizzle liberally with chimichurri.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 34g
Total Carbs: 2.5g
Dietary Fiber: 1g
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