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. When I’m short on time, I use a mix of frozen cubes of chopped parsley, basil and cilantro—cutting the prep down to less than 10 minutes.
Related: Grilling the Perfect Steak
Grilled Steaks with Chimichurri
Servings
6 Servings
Ingredients
- 1/3 cup or 6 frozen cubes chopped parsley
- 1/4 cup or 4 frozen cubes chopped basil
- 1/8 cup or 2 frozen cubes 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
Instructions
- Combine herbs in a medium bowl with olive oil, vinegar, onions, garlic, oregano, chili flakes, salt and pepper and stir well. Set aside.
- (If using frozen cubes of herbs, first combine the cubes in a small strainer and let drain while they defrost. Once cubes defrost, combine with remaining ingredients.)
- 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. Serve immediately.
Is kosher salt the same as מלך גס
Unfortunately it is not exactly the same, the coarse salt here is much more coarse, but you can use it in this dish, just be careful in baked goods where it might be too coarse
Thank you
Can I use fresh Delmonico steak slices for this recipe? ( The meat was pre sliced in the package in the store)
Sure that should work
“Mind?!?” I love it!!! Please don’t only use just this ONE recipe!
So happy you are enjoying them
Dorot took down their chimichurri recipe after they started making their own sauce cubes, so I’m so thankful this is here! Hope you don’t mind this gentile using your wonderful recipe 😉
There really is no reason to worry about getting checked herbs; if they are going to be pureed, they don’t need to be checked (washed well, but not checked). This is according to most hashgachot and rabbanim.
This is what the cRc says, for ex.:
Herbs – Fresh – Must be washed very well in either a vegetable wash or a food grade soap solution, and checked with a chazaka. If they are finely ground-up or pureed, it is only necessary to wash it well. The chazaka is not necessary.
Dried with no added kosher sensitive ingredients do not require hashgacha and no added inspection for insects is needed.
I don’t see it anywhere, it may have gone into spam, I try and catch as many as I can, but sometimes they are missed.
just wondering why my original comment was not published.
Chimichurri is such a fresh sauce for steak and I love the idea of using the frozen herb cubes, such a time saver!