It’s not very difficult to cook a steak properly with a few quick and easy steps, and then you can recreate your favorite restaurant dish at home. Making chimichurri steak is very simple.
Make the chimichurri by combining everything in a food processor, blending it until it’s smooth, and then you’re done. This green chimichurri dressing is excellent both as a marinade for beef, chicken, or fish, and as a condiment for such foods. Argentina’s most famous sauce is an all-around epic sauce that comes in green and red varieties.
It is so that when you put your steak in your mouth you will taste a lot of flavor running over your tongue because of the chimichurri poured over it. You can serve this steak with chips or fried corn.
In a food processor, combine a handful of parsley, cilantro, some diced-up red onion, sliced jalapeno, smashed garlic cloves, olive oil, vinegar, and fresh lime juice. Then hit that with a nice bit of salt and pepper. Blend everything up until it’s smooth and buttery.
Then it’s steak time. Hit your steak with a little bit of olive oil and go on that with salt and fresh cracked pepper. And give that a nice rub to make sure it’s completely coated. Leave it alone to marinate for at least half an hour. The ideal marinating time is 1-2 hours.
Put the steak into a screaming hot cast-iron pan. Set a timer and after one minute, flip your meat. Flip it every 1 minute for 8 minutes for a medium-rare cooked steak and, then you should let that rest. If you want to cook your steak a little more than that, for example, going medium or medium-well, continue cooking it for a couple of extra minutes, flipping every minute.
So when you got about 2 minutes left on the steak, add some butter, fresh rosemary, and garlic to your steak. Base them over the steak for the remaining two minutes, and it will soak up all of that incredible extra deliciousness.
You must let your steak rest and relax after cooking. And that’s what helps to make the steak juicy and incredibly delicious on the inside.
Slice up your steak and serve them with chips to go with the chimichurri sauce.
And the last thing you want to do is hit this with a nice bit of flaked finishing salt.
The juices remaining in the pan where you were resting your steak are liquid dynamite, so never waste it, pour that right over the top of the steak. It is well worth doing.