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Dap: 4

INGREDIENTS:

CHIMICHURRI SAUCE

• 1 cup parsley leaves.

• 1 tablespoon of oregano leaves.

• 4 cloves garlic, minced.

• 2 teaspoons red pepper flakes (optional).

• 65 ml red wine vinegar (Note).

• 1/2 teaspoon salt.

• black pepper

• 125 ml extra virgin olive oil.

STEAK

• 700g of beef, at room temperature.

• Salt and pepper.

Tenderloin steak with chimichurri! A perfect combination, possibly one of the BEST steak sauces in the world! This famous Argentinian sauce is made with parsley, oregano, garlic, red wine vinegar and olive oil - it's quick to prepare and will take your next steak dinner to a whole new level!

On its own, chimichurri sauce is a little bland. However, when you eat it with meat, that's when the magic happens. It's amazing. Chimichurri sauce and skirt steak are an ideal combination. Like tomato and basil, cheese and wine. They are simply "meant to be".

Chimichurri sauce is ridiculously easy to prepare. While this sauce pairs particularly well with the strong meaty flavours of beef, it is also excellent with other proteins (chicken, turkey, fish, prawns/shrimp) and vegetables. It keeps for a couple of days in the fridge and also freezes very well, so it's great to have on hand for quick meat dinners!

How to make Chimichurri Sauce

1. Place all the ingredients except the oil in a food processor. Grind until the parsley is finely chopped, but not pureed. Alternatively, you can chop the parsley by hand.

2. Pour into a small bowl. Add oil, stir gently. Let stand for 1 hour before using, and if you leave it overnight, even better!

3. If you have leftovers, store in an airtight container in the refrigerator and it will keep for about 3 days.

How to prepare the skirt steak

1. Take the meat out of the refrigerator 30 minutes before cooking.

2. Heat a grill or heavy-based frying pan with 1 tablespoon of vegetable oil over high heat until smoking.

3. Generously season the meat on both sides with salt and pepper.

4. Place on the grill or pan and cook to your liking.

5. Cooking times: for a 2 cm thick steak, 2 min on each side for medium rare (until internal temperature is 52°C, will rise to 54°C after resting) or 2 1/2 min on each side for medium (internal temperature 57°C, will rise to 60°C).

6. Transfer to a flat pan, cover loosely with aluminium foil and leave to rest for 5 to 10 minutes.

7. Cut thin slices against the grain and serve with the chimichurri sauce on the side so people can help themselves.

Recipe notes:

1. Vinegar: sherry vinegar or other mild vinegar can be substituted. Do not use regular white or balsamic vinegar, too strong.

2. Salt - There is not much salt in the chimichurri sauce, it is supposed to be served with a well-seasoned steak.

3. Storage - Because chimichurri sauce has raw garlic in it, it should be consumed within 3 days, for food safety reasons. It can also be frozen, thawed and then used.

Another healthy recipe that we hope you like. At Clínica Áureo we try to find healthy, nutritious recipes that will help you with your slimming diet.

Source: recipetineats.com