How to cook Steak with Chimichurri sauce? – Latin steak recipe
Chimichurri sauce with steak is a great steak grill recipes for the hot days of the year. This steak grill recipe does not need to put in a sauce, but just sliced meat and vegetables, with some oil and salt and pepper on them, then grill after some baked potatoes, serve it with some super fantastic Chimichurri sauce.
Most kebabs need to taste in their own sauce, but this one is not, so I prefer this homemade steak sauce to many kebabs, especially when an uninvited party is coming and you do not have much time.
The Most taste of this grill are from chimichurri sauce, and this sauce is added to them after cooking, because we want the taste of fresh and raw chimichurri. If you have not done anything right now, it’s best to try it out by making steak barbecue.
Chimichurri sauce is a kind of baked sauce used for grilled meat. This sauce is made in two kinds of green or chimichurri or red. This sauce cook in Argentina and Uruguay.
- Fresh coriander 1 cup
- Parsley leaf 1 cup
- Garlic 3 cubes
- Fresh oregano 3 tablespoon
- Onion ½ cup
- Fresh lemon 2 tablespoon
- Red pepper ¼ teaspoon
- Olive oil ½ cup
- Apple vinegar 2 tablespoon
- Black pepper and salt
First, put the parsley, oregano, coriander, garlic, onion and lemon juice in the mixer to make the ingredients homogeneous. Add black and red pepper and salt to it. then add apple vinegar and olive oil and mix together. Sauce is ready to use for steaks and ribs!
If you use chicken breast instead of red meat, increase the barbecue time to 5 minutes until it reaches 165 degrees in the middle of the chicken.
You can only use parsley (or 3/4 cup parsley, and a little coriander).
You can only use vinegar, I like the mix of vinegar and lemon, but the use of lemon is optional.
Shake a chopped red pepper and add chimeric to your taste, or half a chili red pepper if you’re keen.
If you want to, you can also use other vegetables for this steak, such as peppers, mushrooms or small potatoes, red potatoes or sweet potatoes.