Over the weekend I had a family barbecue with my family, my parents, and my sister’s family. We had a whole lot of top sirloin steaks, and for some reason I decided to make a traditional Argentine parrillada, which is essentially steak marinated with chimichurri sauce and then grilled over charcoal. The recipe for chimichurri is really easy (this one is from Michelle Bernstein of Food & Wine):
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
Most people use half as a marinade and reserve the other half as a condiment to serve with the steak. It works really well with chicken and fish.
It can be a little unnerving seeing your steaks swimming in a green sauce, but the results are marvelous.