Chimichurri originally hails from
Argentina and is a great sauce for marinating or serving with grilled meat. The classic base mix is a combo of minced parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. Because finding checked versions of these herbs can be difficult I used a mix of frozen cubes of chopped parsley, basil and cilantro—cutting the prep down to less than 10 minutes. Dorot also offers a jar of pre-made chimichurri if you really want to save time.
- Cook Time
- Prep Time
- 6 ServingsServings
- 6 cubes Dorot chopped parsley
- 4 cubes Dorot chopped basil
- 2 cubes Dorot chopped cilantro
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 small red onion, finely chopped
- 3 cloves fresh garlic, finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds boneless Delmonico or Club Steak, at room temperature
Combine frozen parsley, basil, and cilantro in a small strainer and let drain while they defrost. Once defrosted, combine in a medium bowl with olive oil, vinegar, onions, garlic, oregano, chili flakes, salt and pepper and stir well. Set aside.
Grill steak over preheated grill on high heat for 8 to 10 minutes per side for medium rare and let rest 6 minutes before slicing. Cut into ¼-inch thick slices and drizzle liberally with chimichurri.