I need to apologise for taking this long for this next post, I just realised it was two weeks since my last recipe. Because we are “exploring” Argentina a bit, I just couldn’t ignore the beef steak! I was tempted to tell you the truth, but I just couldn’t!
Steak
- 700–900 g skirt or flank steak (or rump/entrecôte) 2–3 cm thick
- 2 tsp coarse salt
- black pepper
- 1 tbsp neutral oil (rapeseed)
Chimichurri (classic)
- 1 large bunch flatleaf parsley, finely chopped (about 60 g leaves)
- 3–4 garlic cloves, very finely chopped
- 1–2 tsp dried oregano
- 1/2–1 tsp chilli flakes (to taste)
- 80 ml red wine vinegar
- 120 ml olive oil
- 1/2 tsp salt
- black pepper
- Optional: 1–2 tbsp finely chopped fresh coriander
Cook the steak
- Pat steak dry. Season well with salt and pepper; rub with oil
- Grill or sear a very hot castiron pan: 3–4 min per side for mediumnrare
- Rest 5–10 min. Slice thinly against the grain.
Make the chimichurri
- Mix parsley, garlic, oregano and chilli. Stir in vinegar and oil
- Season with salt and pepper; let stand 10–15 min
- Adjust acidity with a splash more vinegar if needed.
Serve
- Spoon chimichurri over the sliced steak
- Great with roasted potatoes, grilled veg, or a quick ‘provoleta’ (melted provolone).
Notes
- Chimichurri keeps 3–4 days in the fridge
- With skirt/flank, mediumnrare is best; with rump/entrecôte, cook to your preference.
Lambros' kitchen travellog 