Three South American Recipes for a Dinner Party - Steak with Chimichurri Sauce
PREP TIME: 10 minutes
COOK TIME: 10 minutes
Resting Time: 5 minutes
TOTAL TIME: 20 minutes
SERVINGS: 6 people
A South American feast wouldn’t be complete without a delicious and easy steak with chimichurri recipe! Quick and easy, this steak is great for cooking for large crowds.
- 1 bunch flat leaf parsley, very, very finely chopped
- 2-3 garlic cloves, crushed
- 4 tbsp oregano, very finely chopped
- 1/2 a jalapeno, seeds removed, finely diced
- zest of one lemon
- juice of one lemon
- 1/4-1/2 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 6 pieces of good quality steak, around 3.5oz/100g per person
- 1 tbsp grapeseed oil
- 2 tsp salt, divided between the 6 steaks
- 2 tsp pepper, divided between the 6 steaks
Combine parsley, garlic, oregano, jalapeno, lemon zest, juice and salt and pepper in a small bowl.
Add olive oil (I usually start with ¼ cup) and stir. You want a consistency that is similar to a pesto. I usually like to see a little olive oil swimming in the chimichurri.
In a large skillet, heat 1 tbsp of grapeseed oil over high heat– you’ll need an oil with a high smoking point with a neutral flavour. That is why I prefer to use grapeseed oil.
Add your steaks, and cook according to preferences. Depending on the size of the steak, this could be anywhere from 3 minutes, to 8 minutes per side. As a general guide, I tend to wait until I see blood appear on the top side of the steak before I flip it. Do not flip the steak more than once, otherwise, it’ll become tough.
Let the steak rest for 5 minutes, before slicing it into pieces.
Serve with the chimichurri.
Calories: 323kcal | Carbohydrates: 3g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1221mg | Potassium: 369mg | Fiber: 1g | Vitamin A: 885IU | Vitamin C: 14.4mg | Calcium: 78mg | Iron: 3.7mg