Ingredients with Measurements:
- 4 8-ounce ribeye steaks
- 1/2 cup unsalted butter
- 1/4 cup minced garlic
- 1/4 cup minced shallots
- 1/2 cup dry red wine
- 1/2 cup beef broth
- Salt and pepper to taste
- Chimichurri sauce:
- 1 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the steaks generously with salt and pepper on both sides.
3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and shallots and sauté for 2-3 minutes until fragrant.
4. Add the red wine and beef broth to the saucepan and bring to a simmer. Cook for 5-7 minutes until the sauce has reduced by half.
5. Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
6. While the steaks are cooking, prepare the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, oregano, red wine vinegar, olive oil, garlic, salt, and pepper. Pulse until the herbs are finely chopped and the sauce is well combined.
7. Once the steaks are cooked, remove them from the grill and let them rest for 5 minutes.
8. Serve the steaks with the burgo sauce drizzled on top and a spoonful of chimichurri sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 670
- Fat: 53g
- Carbohydrates: 4g
- Protein: 44g
Substitutions for ingredients:
- Ribeye steaks can be substituted with sirloin or filet mignon.
- Red wine can be substituted with beef broth or chicken broth.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add sliced mushrooms to the burgo sauce for extra flavor.
- Use different herbs in the chimichurri sauce, such as basil or mint.
- Add a squeeze of lemon juice to the chimichurri sauce for a tangy flavor.
Tips and tricks:
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
- Make the chimichurri sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store leftover steak and sauce in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the steak in the microwave or oven until warmed through. Reheat the sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the steak on a bed of mashed potatoes or roasted vegetables.
- Drizzle the chimichurri sauce in a zigzag pattern over the steak for a beautiful presentation.
Garnishes:
- Sprinkle chopped fresh herbs on top of the steak for a pop of color.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the burgo sauce is too thin, simmer it for a few more minutes until it thickens.
- If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food safety advice:
- Make sure to cook the steak to the recommended temperature to avoid foodborne illness.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Steak de Burgo is a classic Midwestern dish that originated in Des Moines, Iowa in the 1930s. It is named after the Burgo family, who owned a popular restaurant in the city.
Flavor profiles:
- The steak is juicy and flavorful, with a rich and buttery burgo sauce. The chimichurri sauce adds a fresh and herbaceous flavor to the dish.
Serving suggestions:
- Serve the steak with a side of chimichurri sauce for dipping or drizzling.
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Region: Argentine