0
Chimichurri is a delicious Argentinian barbecue sauce used to marinate beef. We love its tangy rich flavour and how it brings even the most tender steak to new levels of melt-in-your-mouth luxuriousness. While it's traditionally a sauce for beef, it's dynamite on chicken, too. This is a wonderful make ahead – marinate a day or two before. It's great hot or in a cold buffet.
6 large garlic cloves, or 2 tbsp bottled chopped garlic
1 large onion
1/2 cup chopped fresh cilantro
3 tbsp chopped fresh oregano, or 1 tbsp dried oregano leaves
1 tsp cayenne pepper
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup olive oil
1/4 cup red wine vinegar
4 skinless, boneless chicken breasts, or 8 skinless, boneless chicken thighs
2 strip loin steaks, at least 1/2-in. thick
For marinade, coarsely chop garlic and onion. Place in a food processor. Add coriander, oregano, cayenne, salt and pepper. Pulse until coarsely chopped. Whirl in oil and vinegar until well mixed.
Make a few slashes in meat. Place chicken and steak in separate large plastic bags. You may have to use several bags. Divide marinade evenly between bags. Massage bags to coat chicken and steaks with marinade. Push meat down into marinade, then seal bags with elastic bands. Place in a large bowl and refrigerate at least 6 hours, preferably overnight or up to 2 days.
When ready to barbecue, lightly oil grill and heat barbecue to medium-high. Remove steak and chicken from marinade and place on grill. Discard leftover marinade. Grill with lid closed until chicken feels springy when pressed and steaks give slight resistance when pressed. Chicken will take about 6 to 8 minutes per side and steak about 5 to 6 minutes per side for medium-rare. Remove each piece from grill as it is done. Let stand 5 minutes. Slice steak across the grain into strips and chicken into thick strips. Arrange on a large platter or wooden board so that guests can help themselves.
Calories 326, Protein 25.6g, Carbohydrates 2.9g, Fat 23.2g, Sodium 334mg.
This recipe also works well with skin-on, bone-in chicken breasts or thighs. Cook a few more minutes.
Red wine vinegar tenderizes the steak and chicken while garlic and fresh herbs infuse the meat with flavour.