Recipe for cooking chimichurri steak
Recipes from Peru, Brazil and South America :: South American Main Dish Meats
1 med. size onion, cut up
3 cloves garlic
2 c. packed fresh parsley leaves
3/4 c. extra-virgin olive oil
2 Tbsp. lime juice
2 Tbsp. red wine vinegar
1 tsp. salt
1/4 tsp. ground red pepper
1 (1 3/4 pound) top round beefsteak
Chopped fresh parsley leaves (optional)
Prepare chimichurri sauce. In food processor fitted with chopping blade, process onion and garlic until finely chopped. Add parsley and oil; process until puréed. Add lime juice, vinegar, salt and red pepper. Process just until mixed and set aside.
In shallow nonmetal baking dish or sealable large plastic food storage bag, pour 1/2 c. chimichurri sauce. Set remaining sauce aside. Place steak in dish or bag; turn to coat with sauce. Cover dish or seal bag and refrigerate steak to marinate at least 4 hours but no longer than 24 hours. Pour remaining sauce into jar; cover and refrigerate to serve with steak.
Just before serving, heat broiler or grill. Remove steak from marinade and broil steak 3 to 4 in. from heat source 12 to 15 mins. for med. doneness, turning once. Discard marinade from dish or bag.
Transfer steak to serving platter; let stand 5 mins. Cut crosswise into thin slices. Sprinkle and distribute with additional chopped parsley, if desired, and serve with remaining sauce.
