Chimichurri sauce is as essential to Latin cuisine as pesto is to Italian. Here are two versions of this Argentinian sauce; they are also superb as dips. (Try them on corn on the cob, too.)
Barbecued steaks with Argentinian sauces
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- 3 green onions
- 2 shallots
- 2-Jan jalapeno , seeded
- 1 cup coarsely chopped fresh cilantro
- 1/2 cup coarsely chopped fresh parsley
- 1 tbsp dried oregano
- 1/4 tsp salt
- 3/4 cup olive oil
- 1/4 cup red-wine vinegar
- 1 tbsp tomato paste
- 6 sirloin steaks , at least 1-in. thick
- olive oil
- 1 pinch coarse salt and pepper
- Coarsely chop onions, shallots and jalapeno. Whirl in a food processor along with cilantro, parsley, oregano and salt until chopped. While motor is running, slowly pour in oil and vinegar at the same time. Sauce should still have a bit of texture. To make the slightly sweeter red version, divide sauce between two bowls. Leave one as is and stir tomato paste into the other.
- Oil grill and heat barbecue to medium-high. Drizzle steak with oil and rub in. Barbecue steak, uncovered, 3 to 4 min per side for medium-rare. Sprinkle both sides of steaks with salt and pepper. Serve steaks with a dollop of each sauce.
Nutrition (per serving)
- 60 g,
- 3 g,
- 42 g,
- 1 g,
- 223 mg.