Beef > Steak > Latin American

Renaico-Style Steak with Chimichurri Sauce Recipe

Ingredients with Measurements:
- 4 ribeye steaks, 1 inch thick
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste

Special equipment needed:
- Grill or grill pan
- Food processor or blender

Step-by-step instructions:
1. In a small bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, oregano, cumin, salt, and pepper to make the chimichurri sauce. Set aside.
2. Preheat the grill or grill pan over high heat.
3. Season the steaks with salt and pepper on both sides.
4. Grill the steaks for 4-5 minutes per side for medium-rare doneness.
5. Remove the steaks from the grill and let them rest for 5 minutes.
6. Slice the steaks against the grain and serve with the chimichurri sauce.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan over high heat
Serving size:
4 servings

Nutritional information:
Calories: 520
Fat: 39g
Carbohydrates: 1g
Protein: 41g

Substitutions for ingredients:
- Ribeye steaks can be substituted with sirloin or flank steak.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Fresh parsley and cilantro can be substituted with dried herbs.
- Garlic cloves can be substituted with garlic powder.

Variations:
- Add a pinch of red pepper flakes to the chimichurri sauce for a spicy kick.
- Use different herbs such as basil or mint in the chimichurri sauce.
- Marinate the steaks in the chimichurri sauce for a few hours before grilling for extra flavor.

Tips and tricks:
- Let the steaks rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Make extra chimichurri sauce and use it as a marinade or dressing for salads.

Storage instructions:
Store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the steak in the microwave or on the stovetop until heated through. Reheat the chimichurri sauce in the microwave or on the stovetop until warmed.

Presentation ideas:
Arrange the sliced steak on a platter and drizzle the chimichurri sauce over the top. Garnish with fresh herbs.

Garnishes:
Fresh herbs such as parsley or cilantro

Pairings:
- Grilled vegetables such as zucchini or bell peppers
- Roasted potatoes or sweet potatoes
- Rice or quinoa salad

Suggested side dishes:
- Grilled corn on the cob
- Caesar salad
- Garlic bread

Troubleshooting advice:
- If the steak is sticking to the grill or grill pan, make sure it is well-oiled before adding the steaks.
- If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.

Food safety advice:
- Make sure the steaks are cooked to a minimum internal temperature of 145°F to ensure they are safe to eat.
- Store leftover steak and chimichurri sauce in the refrigerator within 2 hours of cooking.

Food history:
Renaico is a small town in Chile known for its delicious grilled meats. Chimichurri sauce is a popular condiment in Argentina and Uruguay, often served with grilled meats.

Flavor profiles:
The steak is juicy and tender with a smoky flavor from the grill. The chimichurri sauce is tangy and herbaceous with a hint of garlic.

Serving suggestions:
Serve the steak and chimichurri sauce with a side of grilled vegetables and a glass of red wine.

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Region: Chilean

Taste: Tangy, Herby, Savory, Spicy, Zesty