Argentinean Strip Steak Chimichurri Recipe

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Chilic basting water and steak:

1 Tablespoon paprika

1 Tablespoon cayenne

1 Tablespoon chili powder

3 Tablespoons of salt

1/2 cup brown sugar

1 cup water

4 fourteen ounce New York Strip Steaks

For Chimichurri:

1/4 cup chopped garlic

1/4 cup chopped shallot

1 cup chopped parsley

1/4 cup chopped oregano

1/2 cup chopped fresh mint

1 teaspoon salt

1/4 teaspoon ground black pepper

1 Tablespoon red pepper flakes

1 cup olive oil

1/4 cup red wine vinegar

1/4 cup fresh lemon juice

1 small carrot, grated

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How to make Argentinean Strip Steak Chimichurri

For chili basting water:

Combine all the ingredients, except the steaks, and mix well.

Grill the steaks on a medium hot grill, basting the steaks with the chili water as they grill. Grill 6 to 7 minutes per side for medium rare.

Serve the steak sliced with chimichurri spooned across the top.

For the Chimichurri:

Pulse all of the ingredients except the carrots in a food processor-do not puree-the sauce should be chunky. Fold in the grated carrot.

Spoon the sauce over grilled steak and pass additional sauce at table.

ericdsouza says
Made this evening, it turned out great! Had it with an Argentinian Malbec (Alegoria) which went really well
mickeykitterman says
Malbec is a great choice-such vivid color usually and intense flavors.