Juicy beef steak with Argentinian chimichurri sauce
Ingredients
- 1 bunch parsley, small
- 1 onion, small
- 2 cloves garlic
- ½ tsp oregano, dried
- ½ tsp red pepper flakes
- 2½ tbsp olive oil, + some for greasing
- ½ lemon
- 2 tsp red wine vinegar
- 1-2 beef steaks
- Salt, to taste
- Black pepper, to taste
Utensils
- Cutting board
- Knife
- Cutlery
- Blender
- Frying pan
- Spatula
- Plate
Instructions
- For the sauce, wash the parsley, shake dry and chop finely.
- Peel the onion and garlic and cut into large cubes.
- Squeeze the juice out of the lemon.
- Put everything in a blender.
- Oregano, chili flakes, Add 2 tablespoons of oil and red wine vinegar, chop everything finely.
- Rub the beef steaks with ½ tablespoon of oil.
- Season lightly with salt and pepper.
- Grease the frying pan with oil and heat over a high temperature.
- Place the steaks in it on both sides Sear for 2.5-4 minutes.
- The preparation time may vary slightly depending on the size of the steak.
- Place the beef steaks on a plate and let them rest for 2-3 minutes.
- This will distribute the meat juices in the meat and the steak will firm up Cut off less juice when slicing.
- Slice the steaks.
- Serve with the chimichurri sauce and a fresh salad.
The chimichurri sauce tastes best if you let it steep for a day before serving. This allows all the flavors to unfold properly.
