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Argentinean Barbecued Steak

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Ingredients

Adjust Servings:
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice from 1/2 lemon
3/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes
salt and pepper

Nutritional information

548.1
Calories
337 g
Calories From Fat
37.5 g
Total Fat
9.7 g
Saturated Fat
147.4 mg
Cholesterol
158.5 mg
Sodium
1.6 g
Carbs
0.5 g
Dietary Fiber
0.2 g
Sugars
48.2 g
Protein
279 g
Serving Size

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Argentinean Barbecued Steak

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    Cuisine:

    We made this today to the T and enjoyed it. We grilled the skirt steak for five minutes on each side, resulting in a medium steak. I thought the chimichurri sauce tasted a tad too strong of vinegar, but my husband disagreed and said he wouldn't change a thing. Bottomline: if you are not a fan of a strong vinegar taste, you should reduce the vinegar to a third or quarter cup. Thanks for sharing!

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Argentinean Barbecued Steak, This is a great recipe from Ingrid Hoffmann., We made this today to the T and enjoyed it. We grilled the skirt steak for five minutes on each side, resulting in a medium steak. I thought the chimichurri sauce tasted a tad too strong of vinegar, but my husband disagreed and said he wouldn’t change a thing. Bottomline: if you are not a fan of a strong vinegar taste, you should reduce the vinegar to a third or quarter cup. Thanks for sharing!


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    Steps

    1
    Done

    Make Chimichurri:

    2
    Done

    Place the Vinegar, Lemon Juice, Parsley, Oregano, and Garlic in a Blender and Puree.

    3
    Done

    With the Motor Running, Add the Olive Oil, Blending Until the Sauce Comes Together.

    4
    Done

    Add the Red Pepper Flakes and Salt and Pepper, to Taste.

    5
    Done

    Place in an Airtight Container and Refrigerate For Up to 1 Day.

    6
    Done

    Serve at Room Temperature.

    7
    Done

    For the Steak:

    8
    Done

    Rub the Steaks With the Olive Oil and Season Them With Salt. Grill the Steaks on Medium-High Heat For 3 to 4 Minutes on Each Side For a Medium-Rare to Medium, or Longer For Medium-Well or Well Done.

    9
    Done

    Serve Topped With Chimichurri Sauce.

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    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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