Argentinian-Style Beef with Chimichurri Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup vegetable oil
- 1 1/2 teaspoons ground cumin
- 1/4 cup olive oil
- 1/2 cup distilled white vinegar
- 1/2 cup chopped cilantro
- 1/4 cup finely chopped onion
- 2 tablespoons chopped flat-leaf parsley
- 1 1/2 teaspoons minced garlic
- 3/4 cup chopped sweet onion
- 2 tablespoons finely chopped garlic
- 2 teaspoons thyme leaves
- 1/4 cup red-wine vinegar
- Carbohydrate 7 g(2%)
- Cholesterol 145 mg(48%)
- Fat 58 g(90%)
- Fiber 1 g(5%)
- Protein 35 g(70%)
- Saturated Fat 15 g(75%)
- Sodium 95 mg(4%)
- Calories 700
Preparation Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours. Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade). Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce. Cooks' notes:• If you aren't able to grill outdoors, beef can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat. • Chimichurri sauce can be made 1 day ahead and chilled. Bring to room temperature before serving.
Preparation Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours. Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade). Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce. Cooks' notes:• If you aren't able to grill outdoors, beef can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat. • Chimichurri sauce can be made 1 day ahead and chilled. Bring to room temperature before serving.
