We do eat beef, but not so often ~ so when I do prepare it I always want it to be as flavorful as possible. This is one of my favorite ways of preparing Rib Eye, New York Strip, or Flank Steak.
The recipe is from Canadian, Bob Blumer, also known as the Surreal Gourmet. His Food Network program aired here in the U.S. a few years ago. Bob explained his father is Argentinian, and that is where he learned how to prepare steak this way.
It is a bit different than any steak recipe I know of; we really enjoy it in warmer months ~ it is outstanding.
The grilled steak is thinly sliced, served on baguette slices, and topped with a fabulous sauce. The sauce is composed of chopped flat leaf parsley, fresh oregano (optional), a little minced onion, several minced garlic cloves, lemon juice, and Sherry vinegar, salt and pepper.
The steak is basted while it grills with a salty, spicy liquid. (Kosher salt, cayenne or chipolte pepper powder, mixed with hot water.) Bob uses a plastic squeeze bottle like the one shown to apply the baste, so I do it that way too. It's a really effective method of application of the liquid baste.
Traditionally steak was prepared this way by cowboys, hence the name ~ and was grilled out on the range over an open fire. As the steak cooked slices were served up from the edges of the piece of meat, and served up as described. The large steak was returned to the grill allowing it to cook further, then more pieces were sliced off.
I simply grill the steaks to desired doneness, allow them to rest, slice then serve. You can make the open-face sandwiches, or allow each diner to assemble their own.
Another way I've served it is to grill the steaks, serve a steak to each person and pass the sauce separately (and make toasted garlic bread from the baguette.) Yum!
I've tried various Steak with Chimichurri Sauce recipes, but this is my favorite by far. If you eat beef, I hope you'll try it ~ I think you'll love it as much as I do. Even if you don't eat beef, do try the sauce; it's great on grilled chicken or grilled fish, too.
If you'd like the recipe you can find it HERE on the Food Network website.
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This sure does sound good. We don't eat a lot of beef, but do eat a lot of venison and antelope... this sounds like it'd be a good way to prepare those meats, too.
ReplyDeleteKaren, that's a GREAT idea! I'm sure it would be delicious. If you try it, I hope you'll let me know. :)
ReplyDeleteWow, such beautiful photos!
ReplyDeleteHello Mari, I had taken some chicken out of the freezer and was just asking hubby what he wanted with it. I am excited because I have all those ingredients to make your sauce and baste right here. your photos are gorgeous. hope you have a wonderful week, Kathy.
ReplyDeleteLost my first comment to you! I love steak with chimichurri sauce. Your photos are gorgeous, as always, Mari!
ReplyDeleteMy chops are drooling :) We don't eat a lot of red meat either, but when we do it has to be top grade and look like your dish!!
ReplyDeleteI came back to tell you I made your sauce for our grilled chicken dinner and it is so tasty, hubby really loved it, thank you for the recipe it's a keeper, Kathy.
ReplyDeleteI don't eat much beef either, but this looks great...since I make a lot of chicken, I'll try it on that first. Thanks for the recipe. Your photos are mouthwatering!
ReplyDeleteDiane
Mary, your post brings back fond memories. When Matt was a baby we moved next door to a wonderful neighbour. Julia was from Argentina and she was a wonderful cook. She introduced me to many of her favourite Argentinian dishes and Chimichurri was one of them.
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