Receta Poor Girl Chimichurri Steaks
Chimichurri sauce is an Argentinean sauce or condiment, similar to pesto, which is popular throughout South America. I read that a bowl of chimichurri sauce can be found on every dinner table in Argentina. Have you ever made a chimichurri sauce?
My first encounter came through a food buzz friend. This chimichurri sauce by Foodo del Mundo really sparked my interest. Consequently, I picked up a jar and used it on a grilled rib eye steaks; the guys said it was pretty darn good. The left over sauce went into the fridge.
Now I do not know about you all but we are on a real tight budget these days. Whatever is on sale is what we eat. I stumbled upon a great deal on ground sirloin and bought a bunch. How many ways can one prepare a meal using ground beef that contains little or no carbs as well? Yes, hubby is still doing the meat and veggie diet *sigh* Burgers, Salisbury steak, Meatballs, Meatloaf.... all I can say is the chef cook needs a broad culinary imagination to accomplish this.
I have to admit, I was a bit nervous after concocting mixing the beef and spices. At the onset of dinner, I was silently observing facial expressions. After a few bites, Dad asked, "what is in this, it is deeeelicious," and hubby gave me double kudos. *big grin* Don’t you just love it when a scary meal gets great reviews?
- Chimichurri Steak Patties in Mushroom Gravy
- 1 lb ground sirloin
- 1/2 cup Italian seasoned bread crumbs
- 1 egg, beaten
- 2 Tbsp. Chimichurri sauce
- 1 tsp Worcestershire sauce
- Olive oil
- 2 Tbsp. red cooking wine
- 1 packet mushroom gravy mix
- 1.5 cups water
- 8 oz fresh mushrooms, sliced
Mix together sirloin, bread crumbs, egg chimichurri sauce, and Worcestershire sauce. When thoroughly combined, divide into four equal parts. Form four oblong steak patties. Heat a small amount of olive oil in a large skillet over medium heat. Add the patties and brown well on both sides. Remove to a platter. Reduce heat to low, remove the skillet from the heat; de-glaze the pan with the wine. Add the mushrooms, return the skillet to the heat, and cook for two minutes. Meanwhile combine the water and gravy mix. Whisk, making sure all lumps are dissolved. Pour into skillet and stir. Return the steak patties and any liquid that has collected on the platter to the skillet. Stir gently, spooning gravy over the steaks. Cover and cook for about twenty minutes. Serve with mashed potatoes, rice, or noodles - on the side in my house.
Yes, they are similar to a Salisbury steak; the chimichurri sauce gave a unique, full-bodied flavor, the word Salisbury just doesn’t work. Scored big dinner points on this one, hope you think so too. Oh and the guys were too darn hungry, and I was too scared, to wait for a photo...