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Chimichurri Steak

December 1, 2010

This recipe reminds me of Buenos Aires all day long.  I have spent many weeks at a time in different South American countries and so when I arrived there for the first time I was surprised to feel I had arrived in the “Europe” of South America.  A bit shocking at the first hours but a welcome treat from sometimes “roughing” it in other parts of the continent.

Chimichurri Steak


  • 1 Medium Onion (cut up)
  • 2 Cloves Garlic
  • 1 C. Fresh Parsley Leaves
  • 1 C. Fresh Cilantro
  • 3/4 C. Extra Virgin Olive Oil
  • 2 T. Fresh Lime Juice
  • 2 T. Red Wine Vinegar
  • 1 t. Salt
  • 1/4 T. Red Pepper Flake
  • 2 Thick New York Strip Steaks (or T-Bone)
  • Fresh Parsley (for Garnish)


  1. In a food processor; use chopping blade for onion and garlic until finely chopped
  2. Add the parsley, cilantro and puree
  3. Add lime juice, vinegar, salt and red pepper; process until mixed; set aside
  4. Marinate the steaks in 1/2 the chimichurri sauce for at least 4 hours; refrigerate remaining sauce aside
  5. Heat broiler or grill pan; add the steaks and grill about 4-5 minutes on each side (medium rare)
  6. Serve on warmed plate, pour some chimichurri sauce on top, garnish with fresh parsley

(Serves 2)

Adapted from

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