Friday, May 18, 2012

Parrillada con chimichurri o salsa verde

If there were national sauces Chimichurri would be Argentina's. Marry that with the country's splendid beef and you've got a winning combination. The sauce will keep for weeks in the fridge and is handy to dress up pork, chicken even salad.


Chimichurri Sauce
  • 1 bunch parsley (2 cups lightly packed)
  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper

  • 2 (1 pound) hanger steaks, cut almost all the way through lengthwise
  • 1 tablespoon butter, melted1/2 teaspoon ground black pepper
  • 1/2 teaspoon freshly grated lemon peel

Cooking Instructions

  1. Heat grill to medium high.
  2. Make the sauce: In a food processer fitted with steel blade pulse parsley, olive oil, vinegar, garlic, salt and red pepper until combined.
  3. Brush steaks with butter and sprinkle with black pepper. Grill 12 minutes, turning once or until medium rare. Let rest, covered, 5 minutes; slice. Serve with Chimichurri Sauce.


Half the parsley can be replaced by cilantro. Instead of red wine vinegar white vinegar, lime juice or lemon juice can be used.

The hanger steak can be replaced by any steak of your choice -- flank and skirt being great choices. If you use a different steak, chances are it will cook less time as hanger steak is about 2-inches thick so check the beef after 8 minutes to see if the meat needs to be turned over.

Make it Faster

Chop the parsley and add it to 1/2 cup of your favorite store-bought vinaigrette.

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