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Unless otherwise noted, all content and photos are property of Elle @ Elle's New England Kitchen. Copyright 2008-14. All rights reserved. If you'd like to reprint an article or use a photo, please contact me for permission at ellenekitchen at gmail dot com. All photos, unless specified, have been taken by me, and if used without permission, an invoice will be forwarded to the proper business/individual. Thank you.

 

 

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Tuesday
Apr012008

Steaks with Chimichurri Sauce

One word. Fabulous!

This recipe is from Zen Chef at Chefs Gone Wild. Check out his blog--it's loaded with mouth watering recipes and great stories! As soon as I saw the recipe, I knew I had to make it. It wasn't one of those "I should make that someday" recipes. No. It was love at first sight. It was one of those recipes that you just know you need to try. We all run across recipes like that. The ones you just can't stop thinking about until you make them...

So I found some ribeyes on sale the other day, and had everything else on hand--it all fell into place. Yeah, the ingredients are all pantry staples--nothing out of the ordinary here. Though to taste it...the spicy rub, the fresh tasting sauce that wakes up your taste buds--it'll seem like you slaved over it.

Totally not the case. This is so simple! Make the rub, which takes about 2 minutes, rub the steaks, and throw the sauce together in the food processor. And the steaks only take minutes to cook. You'll be dining in style in under 30 minutes. I cut the sauce recipe in half because I didn't think we'd need that much--it was just my husband and I having this. We still had plenty, but it was so delicious, that we barely had any left. We both went back for more sauce--it's addictive! You can see Zen Chef's recipe here, also.

Seared Ribeye Steaks with Chimichurri Sauce

Piri-Piri Spice Mix

  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you wish)

Mix all of these together in a small bowl. Rub on both sides of the steak, and let it sit for a few minutes.

Argentinian Chimichurri Sauce

 

I halved the sauce recipe, but these measurements are for the whole amount. I didn't bother to grate the carrot first, the machine did it for me. Oh, and I didn't have regular white vinegar, so I used white wine vinegar.

  • 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
  • 6 cloves of garlic, peeled
  • 2 tablespoons minced onion
  • 1 small carrot, grated
  • 5 tablespoons distilled white vinegar or more to taste
  • 5 tablespoons water
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon hot pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup extra virgin olive oil

Finely chop the parsley and garlic in a food processor. Add everything else but the oil and process, but don't overdo it, you want it a bit coarse. Add the oil in a thin stream. Taste and add salt or vinegar if needed. Set aside.

Heat an oven safe skillet over high heat. Heat oven to 375.
Add a tablespoon of canola oil, and when it starts smoking, add the steak. Sear on both sides--this won't take very long--get a nice crust going on it.
Finish cooking in the oven. Zen's steak seemed pretty thick, so he did 10 minutes in the oven for medium rare. Ours weren't that thick, so they only needed a couple of minutes.
Remove from the oven and let it rest for 5 minutes on a cutting board.
Thinly slice against the grain and serve with the sauce.

 


That's it, you're done! So easy, right?

 

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Reader Comments (23)

I love it when you can find most of the stuff in your pantry and it turns out to be a great recipe!

April 1, 2008 | Unregistered CommenterRecipeGirl

These look fantastic! And, I LOVE chimichurri sauce. Great photo too!

April 1, 2008 | Unregistered CommenterAnticiPlate

That looks so yummy! I'll bet M will be having some while he's in Argentina!

April 1, 2008 | Unregistered Commenterginny

Neat! I think I saw something similar on the cover of the Food and Wine magazine this month... but yours looks way less complicated!

April 1, 2008 | Unregistered CommenterNeen

That steak looks so good! Chimichurri sauce has been on my to try list for a while and now that piri piri rub is sounding good!

April 1, 2008 | Unregistered CommenterKevin

That looks fabulous! I have a london broil recipe with a rub that I made a few weeks ago that is simple like that - simple is great.

April 1, 2008 | Unregistered CommenterKatie's blog

Recipegirl--I was thrilled to see that the ingredients were all everyday things.

Anticiplate--thanks so much!

Ginny--I hope he does.

Neen--this couldn't be any less complicated. Very easy!

Kevin--I'm looking forward to trying the rub on other things, too.

Katie--simple is definitely good.

April 1, 2008 | Unregistered CommenterElle

Look at all those wonderful spices! This sounds great, elle, thanks for sharing.

April 2, 2008 | Unregistered CommenterPixie

Oh my goodness! That picture of the steaks, all lined up, makes my taste buds jump up and down. Fabulous. (I'm hungry now!)

April 2, 2008 | Unregistered Commentersher

Quite literally mouth-watering.

Great job.

April 2, 2008 | Unregistered Commentergkbloodsugar

I have always wanted to make chimichurri sauce, but haven't. This looks amazing!!

April 2, 2008 | Unregistered CommenterDeborah

gkbloodsugar--thanks so much!

Deborah--I always wanted to, as well. I don't know what I was waiting for, it's so easy.

April 2, 2008 | Unregistered CommenterElle

Pixie--you're welcome!

Sher--I'm hungry now, too. hehe

April 2, 2008 | Unregistered CommenterElle

I've been looking for an "easy" recipe for chimichurri - thank you so much. I know that everyone has their own but this one looks great.

April 2, 2008 | Unregistered Commentergiz

piri piri AND chimichurri? it's the most fun-sounding dinner ever!

seriously, say it out lout a coupla times. hee!

April 2, 2008 | Unregistered Commentermichelle @ TNS

This is what I want for dinner!

April 2, 2008 | Unregistered CommenterJerry

giz--I have to thank Zen for this recipe, it's all his. And it really couldn't be any easier.

michelle--it's even more fun to eat!

jerry--give it a shot! You won't be sorry.

April 2, 2008 | Unregistered CommenterElle

AWWW! So sweet of ya!
Thank you for making the recipe, looks like you did a great job!

Next time make the full amount of Chimichurri, it will emulsify better and you can use the leftover on chicken the next day.

I'm so happy now! :-)

April 3, 2008 | Unregistered CommenterZen Chef

Zen, seriously--I can't pimp this recipe enough. We had it again last night, but this time I used nice thick boneless pork chops. Same rub, of course, and the chimichurri sauce. I wish I'd taken a pic of the chops. They were just beautiful! Next time, I'll make the full amount like you suggested.

Thank YOU!

April 3, 2008 | Unregistered CommenterElle

I have to try this chimichurri!!! It looks like A's favorite at an Argentinian grill we go to. Elle, you are my favorite chef ever. Seriously. XOXO

April 4, 2008 | Unregistered Commentercanarygirl

Aww, thanks canarygirl. Right backatcha! That sauce is the best. thing. ever. We had the rub and the sauce on pork chops a couple nights later. Say goodbye to boring old pork chops!

April 4, 2008 | Unregistered CommenterElle

YUM! Lenny is Portuguese and loves Piri Piri, I will have to surprise him with a hunk of meat and this sauce ... that is after our Ape Diet ends!

April 9, 2008 | Unregistered Commenterdenise & lenny

Denise & Lenny--this one doesn't disappoint, that's for sure!

April 9, 2008 | Unregistered CommenterElle

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