Naar inhoud
  • Argentine steak with Chimichurri


    4 steaks (beef)
    3 cloves garlic, chopped
    ½ teaspoon sliced dried red peppers
    2 teaspoons fresh / dried oregano (leaves only)
    2 teaspoons fresh / dried thyme, sliced (leaves only)
    120 ml red wine vinegar (good quality)
    1½ tablespoon lime juice
    130 ml olive oil
    1 shallot, chopped
    3 tablespoons parsley, chopped
    Salt and pepper


    • Pre-heat BBQ at 180°C
    • Remove the steaks from the fridge and leave for about 30 minutes to get room temperature
    • Prepare the Chimichurri sauce
    • Press the garlic and add in a bowl
    • Add the red peppers, oregano, thyme, ¼ teaspoon of salt and pepper
    • Whisk the red wine vinegar and lime juice together
    • While beating firmly, add olive oil and finally the parsley and chopped challot
    • Rub half of the chimichurri sauce into both sides of the steaks
    • Add some fresh pepper
    • Grill the steak and serve immediately with the remainder of the Chimichurri sauce

    © 2019 Cadac International - Privacy & Cookie Statement - Developed by a&m impact

    Compare products