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Receta Chimichurri Steak
by Global Cookbook

Chimichurri Steak
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Ingredientes

  • 1 med Onion, c. up
  • 3 x Cloves garlic
  • 2 c. Fresh parsley leaves, packed
  • 1/4 c. Extra-virgin extra virgin olive oil
  • 2 Tbsp. Lime juice
  • 2 Tbsp. Red wine vinegar
  • 1 tsp Grnd red pepper
  • 1 3/4 lb Top round steak

Direcciones

  1. Prepare chinichurri sauce; In food processor fitted with chopping blade, process onion and garlic till finely minced. Add in parsley and oil; process till pureed. Add in lime juice, vinegar, salt and red pepper. Process just till mixed and set aside.
  2. In shallow nonmetal baking dish or possibly sealable large plastic food-storage bag, pour 1/2 c. chimichurri sauce. Set remaining sauce aside. Place steak in dish or possibly bag; turn to coat with sauce. Cover dish or possibly seal bag and chill steak to marinate at leat 4 hrs but no longer than 24 hrs.
  3. Pour remaining sauce into jar; cover and chill to serve with steak.
  4. Just before serfing, heat broiler or possibly indoor grill. Remove steak from marinade and broil steak 3 to 4 inches from heat source 12 to 15 min for medium doneness, turning once. Throw away marinade from dish or possibly bag.
  5. Transfer steak to serving platter; let stand 5 min. Cut crosswise into thin slices. Sprinkle with additional minced parsley, if you like, and serve with remaining sauce.
  6. NOTES : In Argentina, where outdoor grilling is a way of life, parsley-based chimichurri is the classic sauce cooks combine with beef, both as a marinade for grilling and as a sauce to serve with the meal. The sauce also makes a tasty marinade or possibly topping for chicken or possibly shrimp.