SeanMunger.com

Official Site of Speaker, Historian and Author Sean Munger

Cooking

Recipe: Argentine chimichurri steak.

OLYMPUS DIGITAL CAMERA

This is a terrific recipe and one that’s very appropriate for summer, as it should ideally be grilled. If you’re just starting out with world cooking this is a great one to begin with, because it usually turns out dazzlingly well–so long as you follow the directions. This way of cooking steak comes to us from Argentina, the home of my favorite author Jorge Luis Borges. The recipe has nothing to do with him, but hey, any excuse to plug his stuff!

Ingredients

  • 3 lbs steak (top sirloin works well)
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • ½ cup red wine
  • 1 cup finely chopped onion
  • 6 cloves garlic, minced
  • ½ cup finely chopped parsley
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 3 tsp salt
  • 2 tsp freshly ground black pepper

Preparation

The onion and parsley can be chopped in an electric chopper–they should be shredded fine enough to make a sort of paste.

Whisk oil, red wine vinegar and red wine together in a bowl.  Add onion, parsley, garlic, oregano, salt, pepper and cayenne pepper.  Mix well.  The sauce should be a bright purple color.

Marinate the steaks with the sauce–the longer the better; one hour is about minimum.  Heat the barbecue; remove the steaks from the marinate.  Grill the steaks until done, spooning the remainder of the sauce on the steaks while cooking.  The steaks should be a dark burgundy-purple color when finished.

This recipe serves 3-4 people depending on appetites.

Wine suggestion: an Argentine Malbec, of course!

Leave a Reply

Theme by Anders Norén