Okay, we are just going to get right to it, chimichurri and world-class beef is one of the most loved combination in Argentinian cuisine. If you are not aware of chimichurri, think of it like pesto’s cousin that spent a semester abroad. Chimichurri is herby, garlicky, bright, and we are fairly certain you’ll want to slather it on just about everything you toss on the grill this summer, but it’s true partner in crime is steak.
Argentine chef Francis Mallmann first visited Central Market in 2010 for Passport Argentina, and from the moment he whipped up his chimichurri we have been singing its praises since. You are going to want to make the sauce first, the longer it sits the better it is, our recommendation is at least a day.
From there you will want to find your perfect steak… and Central Market’s Natural Angus beef is a marble to behold. We sell USDA Prime and top two-thirds Choice that is richly marbled, grain fed, Angus – known for its beefy flavor and excellent tenderness. Our beef is raised in Chalk Mountain, Texas by 6th generation ranchers, without added hormones or antibiotics from birth. Then aged a minimum of 14 days for increased tenderness and flavor. But what to choose?
|If you like:||Try:|
|Lean and tender||Filets|
|Lean and juicy||Sirloins, NY Strips, T-Bones|
|Well-marbled with rich beef flavor||Rib-eyes|
From there we want to make sure you can cook your steak to perfection, with our best Beef Grilling Tips.
Now back to the sauce, when you steak is done to you liking, allow it to rest, then slice on the bias and generously top with chimichurri. Now be warned, you might want to make this exact same thing tomorrow night.
1 head garlic, separated into cloves and peeled
1 cup packed, fresh, flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red pepper flakes
¼ cup red wine vinegar
1 Tbsp. coarse salt
½ cup extra virgin olive oil
Mince garlic very finely and put in a medium-sized bowl.
Mince parsley and oregano and add to the garlic along with the red pepper flakes.
Whisk in the red wine vinegar, then the olive oil, followed by the salt.
Transfer to a jar and refrigerate. Let the flavors mingle for at least a day before serving. The sauce can be kept refrigerated for up to 3 weeks.