Beef with Chimichurri Sauce and Onion/Pepper Salad

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Beef with Chimichurri Sauce and Onion/Pepper Salad

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Published prior to 2008

Sue and I were trying to remember when chimichurri sauce -- a savory, spicy, parsley-based meat sauce of Argentinean origin -- made its first real appearance on the popular culinary scene. It was the same time as Argentinean beef restaurants became the "in" thing in New York City, but when was that? Five years ago? More? At any rate, red meat's comeback has been (temporarily, perhaps) delayed by mad cow disease and other health issues; but this chimichurri sauce is something we don't want to forget.

6 to 8 soft flatbreads
(see recipe: Soft Wrap Bread)

Beef and Marinade
3 cloves garlic, peeled
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
a dash or two of hot pepper sauce
1 tablespoon red wine vinegar
1 to 1 1/2 pounds flank steak

The Sauce
3 cloves garlic, peeled 1 1/2 cups chopped parsley (1 large bunch, about 5 ounces)
2 tablespoons (1 ounce) red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons (1 3/4 ounces) olive oil
1 teaspoon hot pepper flakes or half of a small hot pepper (such as jalapeño), seeded

The Salad
2 medium red or sweet onions (10 to 12 ounces), peeled
2 medium red peppers (10 to 12 ounces)
1/4 to 1/2 teaspoon salt
2 cloves garlic, peeled and crushed
1 tablespoon red wine vinegar
1 tablespoon olive oil

Beef and Marinade

Crush the garlic cloves, then mix them with the remaining marinade ingredients. Rub both sides of the meat with the marinade (which will be more like a paste), then place it in a plastic bag or shallow bowl with a cover. Keep it refrigerated until ready to grill, up to 24 hours.

The Sauce

Crush or mince the garlic. Clean the parsley, removing the tough stem ends. Chop the parsley medium-fine, then mix it with the remaining ingredients. A food processor works well here; place the parsley leaves (and small stems) in the bowl of your food processor, add the remaining ingredients EXCEPT the oil, and pulse a few times, till the mixture is coarsely combined (don't let it get smooth). Stir in the oil, and keep the sauce refrigerated until you're ready to use it; it can be prepared 1 to 2 days ahead of time.

The Salad

Slice the onion and pepper thinly, and stir in the remaining ingredients. Let the salad sit for several hours (or overnight) in the refrigerator; it'll soften nicely, and the flavors will meld.

Serving: Grill the steak to the degree of doneness you like. Let it rest for 5 minutes off the grill, to help it retain its juices. Slice it thinly across the grain. Spread some chimichurri sauce on the warmed bread, add thin slices of meat, then top with the peppers and onions. Roll up, if desired. Yield: 8 sandwiches.

Nutrition information per serving (excluding bread, 2 ounces steak with 1 tablespoon sauce and about 1/3 cup salad, 156g): 234 cal, 16g fat, 16g protein, 7g complex carbohydrates, 2g dietary fiber, 39mg cholesterol, 420mg sodium, 423mg potassium, 260RE vitamin A, 85mg vitamin C, 3mg iron, 34mg calcium, 159mg phosphorus..

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 4, Summer 2000 issue.

Reviews

1
  • star rating 08/12/2009
  • MG W from Texas Hill Country
  • A shame to make this without the chimichurri - it is what really makes this dish. Chimichurri adds so much to many grilled beef dishes.
  • star rating 08/08/2009
  • g-force from NV
  • I made the beef marinade and the onion and pepper salad..This was really good. I didn't make the sauce since almost all the ingredients were repeated though out the whole recipe...,but the beef had GREAT flavor and the onions and peppers were awsome also. We put this on the Light Summer Ciabatta bread ( on this site). Fantastic sandwich.
1