This recipe introduces our subscribers to an amazing condiment called Chimichurri from Argentina that adds a blast of flavor, which perfectly complements any cut of steak. It’s not just that Argentina has a lot of cattle ranches, but that the beef has a reputation as the best in the world owing to the endless grasslands called ‘Pampas’ that cover the northern half of the country, roamed by rugged ‘Gauchos’ (Argentine cowboys) herding cattle. Argentina is synonymous with the tango (dance) and its superb beef, having been the world’s greatest exporter of beef from the early 1800’s until recently (Brazil took the crown in the 2000’s). Serve with Chimichurri sauce.Transform a delicious steak into an extraordinary meal with this Steak with Chimichurri Sauce recipe. Season with a drizzle of olive oil, a squeeze of lemon juice and some flaky sea salt. Arrange the slices of steak on a platter with the mushrooms. Slice the steak crosswise, against the grain of the meat. Flip the mushrooms over and cook for another minute or two until the mushrooms are tender.
Season with salt and pepper and sauté for three to four minutes on that side until lightly caramelized. Add the mushrooms to the pan, cut side down. Heat the same pan you used for the steak over medium high heat and add two or three tablespoons of olive oil. Cut the mushrooms in half from top to bottom. Wipe away any dirt with a dry paper towel. While the steak is resting you can cook the mushrooms. Let the steak rest for 10 minutes before slicing. Sear the steak for 3-4 minutes per side until the steak is medium rare. Heat a cast iron or other heavy bottomed pan over medium high heat.
Season with salt and pepper, to taste and set aside.įive minutes before you cook the steak, season generously with kosher salt and freshly ground black pepper. Remove the steak from the fridge at least half an hour before cooking.Īdd parsley, garlic, red wine vinegar, 1 tablespoon lemon juice, shallot and ¾ cup olive oil to a food processor or blender and pulse until finely chopped, stopping to scrape down the sides as necessary. On the morning of the day you’d like to cook this steak, remove it from the plastic and defrost it on a plate in the fridge.
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