RECIPE MAGIC!

Steak plus Chimichurri sauce is a match made in heaven.  Crown your favourite steak with Argentina's Chimichurri made with fresh parsley, oregano, garlic, our Sherry Reserva Vinegar and the freshest EVOO in the world.

INGREDIENTS:

Chimichurri Sauce:

  • 2 cups parsley leaves
  • 2 garlic cloves, peeled
  • 1 tbsp Oregano EVOO
  • 1 tbsp Cayenne EVOO)
  • 1 tbsp Sherry Reserva Red Wine Vinegar
  • 1/2 cup EVOO (Or Chimichurri EVOO for more spice) or more
  • Salt to taste

Steak:

  • 700g flat iron, flank or skirt steak at room temperature 
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground pepper (for steak)
  • 1 tbsp EVOO

 

DIRECTIONS: CHIMICHURRI SAUCE

Place all ingredients except EVOOs (no salt or pepper) in a food processor. Run until parsley is finely chopped, but not pureed. Transfer into a small bowl. Add all EVOOs and gently stir. Set aside for 1 hour before use, overnight is even better! Store in an airtight container in the refrigerator and use within 3 days. 

 

DIRECTIONS: STEAK

Take steak out of the fridge 30 minutes prior to cooking. Heat grill or cast iron skillet on high heat. Brush EVOO on both sides of steak. Sprinkle each side of steak generously with salt and pepper. Add steak and cook to your liking. 

 

Chimichurri Steak is traditionally served thinly sliced, across the grain.