Barbecued steaks with Argentinian sauces
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- Prep Time20 mins
- Total Time20 mins
- Makes6 servings
Ingredients
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
Instructions
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 60g, Carbohydrates 3g, Fat 42g, Fibre 1g, Sodium 223mg.
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.)