• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Steak Chimichurri

By Linda Capeloto Sendowski 2 Comments

We love to barbecue in the summer, it keeps the heat of cooking outside and most importantly grilled food has that caramel, flame, and smoke flavor. For years my kids thought there was only one flavor of steak and that was Teriyaki.  Truth is there are many wonderful flavors in the grilling universe and it is time to raise the bar on flavor.  Chimichurri is herbaceous, garlic, and acidic, a taste very exciting to the palate and if you have guests, they will love it.  Serve it with grilled vegetables and an assortment of cold salads and grilled corn on the cob.  

1 cup extra virgin olive oil

1/3 cup sherry wine vinegar

3 tablespoons lemon or lime juice

2 cups flat leaf parsley, washed, dried, minced

½ cup fresh oregano, washed, dried, minced

1 cup fresh cilantro, washed, dried, minced

1 cup fresh mint, washed, dried, minced

12 cloves of fresh garlic, minced

2 shallots minced

1 Jalapeño pepper, minced

Fresh ground black pepper

Sea salt

6 thick cut Spencer steaks

Combine all ingredients, except steak, in a glass bowl. Use the back of a soup spoon to mash them together a bit and stir. Place one half of the marinade in a heavy duty sealable plastic bag.  Place steaks in the same bag.  Seal bag and toss steaks and marinade around until all is well coated.  Place bag on a plate in the refrigerator for at least 4 hours, turning occasionally.  Reserve the other half of the marinade in the refrigerator, covered, to serve with steak as sauce after it is grilled.

Preheat barbecue grill on high for at least 15 minutes.  Scrape and grease the grill surface.  Place steaks on the hottest portion and cover grill.  After 2 minutes, give a half turn with a tong to each steak. Cover and again after one minute, turn steak over using a tong.  Never pierce steak with a fork.  After one more minute give steak another half turn and after one final minute if steak is your desired degree of doneness remove from grill or if you like steak more cooked place steak on a cooler section of the grill to finish cooking to your desired degree.  As you remove steaks from grill place them on a platter, and let them rest for 10 minutes before carving or serving.  Pass the Chimichurri sauce separately.

Filed Under: Beef, Condiment or Sauce, Cookbook, Fresh Produce, Main Course Tagged With: Argentina, barbecue, Chimichurri, garlic, grill, herbs, marinade for steak, parsley, recipe, Sauce

Reader Interactions

Comments

  1. Jay says

    August 13, 2011 at 1:05 PM

    Lovely! And, what perfect timing for this newsletter. I’m heading out shortly to buy steaks at the market, then off to our nearby farm for fresh produce. They have a wonderful array of fresh herbs available, so will be sure to pick up what I need for your chimichuri.
    Thanks once again for sharing with us Linda!
    Jay

  2. Jay says

    August 19, 2011 at 9:53 AM

    Update.. Made your lovely chimichurri marinade, used standing rib steaks, as my shop had no idea what spencer steak was, and it was wonderful!
    Thanks again, Linda, for another great recipe!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Linda Capeloto Sendowski on Passover Individual Rolled Megina
  • Grace Hazan on Passover Individual Rolled Megina
  • Linda Capeloto Sendowski on Kurabiyes
  • Lori Anne Escalera on Kurabiyes
  • Linda Capeloto Sendowski on Rainbow Moroccan Carrot Salad

Challah Baking

Copyright © 2023 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.