Argentinian entrecôte (Chimichurri sauce)

Region: Argentina

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Serve with roast potatoes and a tomato salad. Accompany with a good Vintense Merlot!

  • 1 bunch of flat-leaf parsley
  • 1/2 bunch of fresh oregano
  • 3 – 4 cloves garlic, crushed
  • 1 teaspoon of lemon juice
  • 2 tablespoons of red wine vinegar
  • 1 finely chopped red onion
  • 1 teaspoon of crushed black pepper
  • 1/2 – 1 teaspoon of cayenne pepper
  • Olive oil
  • Salt
  1. Chop the previously washed and dried parsley and oregano and place in a bowl.
  2. Add the rest of the ingredients and mix.
  3. Put the steaks on a plate and cover with the Chimichurri sauce. Cover with cling film and refrigerate for at least 30 minutes.
  4. When you are ready to eat:Grill your meat on the BBQ, cooking for 2 to 3 minutes on each side, depending on the thickness of the steaks and your tastes.

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