There’s nothing that tastes better on a hot summer evening than a medium rare barbecued T-Bone Steak, but there is one big question: What is the perfect Steak Sauce to accompany it?
Supermarket shelves are full of various brown-colored, gooey liquids promising this and that, but for my part, there is only one thing that delivers and it is not available on the shopping aisles
Argentinians serve this amazing sauce with the beef they are famous for.
The first time I tasted it in combination with a Steak, I was simply blown away by the flavor, which is both tangy, tart, familiar, fresh and beautifully spicy and simply works!
Since then, I’ve always thought a Steak incomplete without it.
This is how I cook Steak & Chimchurri Sauce for my family. I hope you enjoy it as much as they do!
Ingredients for 4
For the Steak:
- 2-3 x T Bone Steaks (2-3 lb)
- 2-3 x Tbsp Olive Oil (depending on quantity of meat)
- Maldon Sea Salt & Fresh Ground Pepper
- A dash or two of Worcester Sauce
For the Chimchurri Sauce:
- 1 x Cup of Flat Leaf Parsley
- 3/4 x Cup of Extra Virgin Olive Oil
- 3 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 tablespoon minced garlic
- 1/2 tablespoon of pepper sauce such as Cholula Hot
- Mix the Olive Oil with the Worcester sauce and then rub into both sides of the Steak, season with salt and pepper
- Place all the Chimchurri ingredients into a food processor and blitz them for about 10 seconds, or until they are evenly blended
- Swiftly cook both sides of the steak straight on the hot grill of your BBQ
- Charcoal mixed with hickory wood chips will give it that American smoke imbued taste. Aim for a little bit of pink thru the center and some nice black lines seared in the meat.
- Serve immediately!
Slice the steak and dip each chunk into the Chimchurri sauce and for a moment one can just imagine that you are with the Argentinian Gauchos (cowboys) eating their evening meal by a bonfire deep in the Argentinian pampas under a blanket of stars….
Why not try this Steak & Chimchurri with my version of Cowboy Caviar? See the next July 4 post for details