I was in another Latin mood last week when I decided to make this recipe. I had a taste in my mouth for that combination of vinegar, olive oil, garlic and fresh herbs that chimichurri possesses and was simply looking for an excuse to make it, and a vehicle on which to consume it. Chimichurri is a traditional, uncooked condiment from Argentina that is used on grilled meats and fish. I could eat it on almost anything.

My inspiration for this came from a dish I’d eaten recently, grilled flank steak with chimichurri, at Cafe Dufrain in Harbour Island. Flank steak can be tough and needs to be marinated for a long time and I wanted a tender, thick and juicy hunk of meat, so I opted for a New York strip instead (my cut of choice). This cut of meat really doesn’t need to be marinated because it’s tender enough already, but I wanted to infuse a bit more flavor before throwing it on the grill. You can use any beer you’d like for the marinade (I used Dos Equis Amber) but I’d suggest a somewhat dark beer, like a Mexican amber beer or a medium ale, nothing too light or fruity.

The end result: a flavorful and tender steak cooked to medium-rare, nicely charred, and topped with a fresh, slightly spicy chimichurri. Grilled peppers and onions would make a great side dish as well. The perfect meal for a sunny, Sunday afternoon cookout paired with an ice-cold Mexican cerveza.

Marinated and Grilled New York Strip Steaks with Argentinian Chimichurri Sauce
(Serves 4)
4 New York strip steaks (or something comparable), about 10-12 ounces, 3/4″-1″ thick

Marinade:
1 cup Dos Equis Amber
1 tablespoon olive oil
1 lime, juiced
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper

1. Combine all marinade ingredients in a small bowl with a whisk.
2. Put steaks in a dish large enough to fit all of them (i.e.: 2″ deep baking dish), pour marinade over them and refrigerate for 1-4 hours (turn them over halfway through marinating time).
3. Set grill to medium-high heat. Remove steaks from marinade, pat dry and season with salt and pepper on both sides.
4. Grill steaks about 8-10 minutes total to medium-rare. Let stand about 10 minutes to let the meat rest before serving.

Chimichurri:
(adapted from this recipe from Gourmet magazine)
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves (or 3/4 teaspoon dried oregano)
1/4 teaspoon hot red-pepper flakes

1. Finely mince all of the herbs and whisk all ingredients together (or whiz it all up in a food processor). Refrigerate for about two hours.
2. Serve over steaks as soon as they come off the grill.

Want more great steak and grilling tips? Check out Louis’ article on the different cuts of beef and what to do with them

Visit my blog, Culinary Pirate, and follow me on Twitter: @culinarypirate!

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