Barbecued steaks with Argentinian sauces

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20 min


6 servings

* PLUS Grilling Time: 6 minutes
Barbecued steaks with Argentinian sauces


  • 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)

  • Calories
  • 634,
  • Protein
  • 60 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 42 g,
  • Fibre
  • 1 g,
  • Sodium
  • 223 mg.

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.)