Ingredients with Measurements:
- 4 boneless ribeye steaks (1 inch thick)
- 1/2 cup fresh parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Grill
- Food processor or blender
Step-by-Step Instructions:
1. Preheat grill to high heat.
2. In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and black pepper. Pulse until well combined and smooth.
3. Season the steaks with salt and black pepper on both sides.
4. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
5. Remove the steaks from the grill and let them rest for 5 minutes.
6. Serve the steaks with a generous spoonful of chimichurri sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill temperature: high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 520
- Fat: 42g
- Carbohydrates: 2g
- Protein: 34g
Substitutions for ingredients:
- You can use any type of steak you prefer, such as sirloin or filet mignon.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- You can add a pinch of red pepper flakes to the chimichurri sauce for a spicy kick.
- You can also add a squeeze of fresh lime juice to the chimichurri sauce for a tangy flavor.
Tips and Tricks:
- Let the steaks rest for 5 minutes after grilling to allow the juices to redistribute and keep the meat tender.
- Make the chimichurri sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage Instructions:
- Store any leftover steak and chimichurri sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the steak, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- To reheat the chimichurri sauce, microwave it for 30 seconds or until warm.
Presentation Ideas:
- Serve the grilled steak on a platter with the chimichurri sauce drizzled on top.
- Garnish with fresh herbs or sliced red onion.
Pairings:
- This steak pairs well with roasted vegetables, such as asparagus or Brussels sprouts.
- It also pairs well with a side salad or garlic mashed potatoes.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Side salad with vinaigrette dressing
Troubleshooting Advice:
- If the steak is sticking to the grill, make sure it is well-oiled before placing the steak on it.
- If the chimichurri sauce is too thick, add more olive oil to thin it out.
Food Safety Advice:
- Make sure to cook the steak to an internal temperature of at least 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Chimichurri sauce originated in Argentina and is commonly used as a marinade or sauce for grilled meats.
Flavor Profiles:
- The steak is savory and juicy, while the chimichurri sauce is tangy and herbaceous.
Serving Suggestions:
- Serve the steak with a side of chimichurri sauce and a glass of red wine for a complete meal.
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Region: Argentine