Chimichurri is the official condiment of Argentina, where the national dish is grilled meat — or at least as far as we can tell, because in Argentina they seem to like all of the meats grilled all of the time.
And since we live our lives according to a similar philosophy, it makes sense that we love making a good chimichurri for our steaks.
Chimichurri begins with a base of green herbs and fresh garlic and finishes with olive oil and vinegar. The steps in between vary from cook to cook, but we have a version that, of course, features the best accompaniment to any red meat dinner: red wine. It adds a nice warm touch to an otherwise bright sauce sauce, and since the recipe only calls for 2 tablespoons of it, we enjoy drinking the rest of the bottle with dinner. For this version, we bought a $15 bottle of Argentinian wine that made for a perfect pairing.
Grilled Steak with Red Wine Chimichurri
For the steaks:
2 steaks of your choosing
Red wine vinegar
Freshly cracked black pepper
For the Chimichurri:
1 cup parsley leaves
1 cup cilantro leaves
¼ cup oregano leaves
2 piquillo peppers (we like the ones in a jar that have been roasted or grilled)
2 tablespoons minced garlic
1 teaspoon crushed red pepper
Juice of 1 lemon
1 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons red wine
1 generous squirt honey
Salt and pepper to taste
Prepare the steaks by marinating them in the olive oil, red wine vinegar, garlic, salt and pepper. Let the steaks marinate overnight or for at least 2 hours in the fridge.
In a food processor combine the parsley, cilantro, oregano, peppers, garlic, red pepper, and lemon juice. Pulse until it becomes a paste, then add the olive oil, vinegar, wine and honey, and pulse until incorporated. Add salt and pepper to taste.
Prepare your grill for direct grilling. Once it’s hot, cook the steaks directly over the fire for about 8 minutes for medium-rare.
Allow the steaks to cool for about 10 minutes. Slice against the grain and then drizzle some of the chimichurri sauce on top. Serve with more chimichurri on the side and plenty of red wine.
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