Bistecca l’Argentina with Chimichurri Sauce
Bistecca l’Argentina with chimichurri sauce – or bistec argentino al chimichurri, as it is more commonly known in its language of origin – is an extremely flavorful and spicy steak that is surprisingly easy to prepare and ready to eat in less than 20 minutes. As someone that only very rarely eats steak or any other beef-based dish, I admit I had some hesitation about giving this one a try. However, when I surveyed my lengthy list of recipes in search of something to make for dinner, I stumbled across this and realized I had most of the ingredients on hand already. Given a recent friendly but pointed request to feature more meat-based dishes on this blog, I shoved my trepidations to the back burner and got to work. I couldn’t be more happy with the result, and I’m very pleased to share this recipe with you.
Originally discovered in the September 2005 edition of Sunset Magazine, this recipe requires few adjustments or alterations. I wouldn’t tinker a great deal with the ingredients below, particularly with regard to the sauce, although I did use a Scottish beef fillet rather than a rib-eye or top loin. The recipe’s flavor is almost entirely in the sauce, and any favorite cut of meat will likely do nicely. This recipe is truly something special, and I hope you enjoy it as much as I did!
BISTECCA L’ARGENTINA WITH CHIMICHURRI SAUCE
1/2 cup packed chopped fresh cilantro
6 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 tsp adobo seasoning*
1/2 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp dried red chili flakes
2 boned beef rib-eye or top loin steaks, 1 1/2-inches thick, 1 to 2 pounds total, fat trimmed
2 tsp steak herb seasoning
2 tbsp butter
*Adobo seasoning can be found in Latin markets and some well-stocked supermarkets. If it is unavailable (as it is in Scotland), use 1/2 tsp garlic salt, 1/2 tsp onion powder, and 1/2 tsp dried red chili flakes.
1. To make chimichurri, whisk cilantro, vinegar, olive oil, garlic, adobo seasoning, oregano, black pepper and chili flakes in a small non-metallic bowl. Set aside.
2. Rinse beef, pat dry, and rub all over with steak seasoning.
3. In a 10- to 12-inch nonstick frying pan over medium heat, melt 1 teaspoon butter. Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for a very rare steak. For medium rare, cook 2 to 3 minutes longer. [Note: to ensure proper cooking, use a meat thermometer.]
4. Transfer steaks to a platter; keep warm but do not slice. If dark charred bits remain in the pan, wipe away with a paper towel. Add remaining butter to pan and stir; when melted, add chimichurri sauce.
5. Slice meat into four portions and set on serving plates. Pour meat juices from platter into chimichurri sauce, then spoon sauce over steaks.