Get ready to embark on a mouthwatering journey through the vibrant flavors of Colombia with this irresistible Carne con Chimichurri recipe! Imagine a perfectly seared steak, kissed by high heat and draped in a zesty, herb-packed sauce that will transport you straight to the bustling streets of Bogotá. This isn't just a recipe; it's a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary, with a dish that's guaranteed to impress both family and dinner guests.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 1 pound beef steak
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1/4 cup parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Remove the beef steak from the refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Pat the steak dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steak generously with salt and freshly ground black pepper.
- Prepare the chimichurri sauce by combining chopped parsley, minced garlic, olive oil, vinegar, oregano, salt, and pepper in a small bowl. Mix thoroughly and let sit for flavors to meld.
- Heat a cast-iron skillet or grill pan over high heat until it's smoking hot.
- Add a small amount of olive oil to the pan and carefully place the steak, cooking for 4-5 minutes on each side for medium-rare doneness.
- Use tongs to flip the steak only once, avoiding multiple turns to maintain a good sear.
- Remove the steak from heat and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice the steak against the grain into thin strips.
- Drizzle the prepared chimichurri sauce generously over the sliced steak.
- Serve immediately, accompanied by additional chimichurri sauce on the side.
Tips
- Temperature is key: Always let your steak come to room temperature before cooking to ensure even heat distribution.
- Invest in quality ingredients: Use fresh parsley and high-quality olive oil for the most authentic chimichurri flavor.
- Master the sear: A smoking hot cast-iron skillet is crucial for achieving that perfect caramelized exterior.
- Rest your meat: Letting the steak rest after cooking allows the juices to redistribute, ensuring a juicy and tender result.
- Don't rush the chimichurri: Let the sauce sit for at least 10-15 minutes before serving to allow the flavors to fully develop and meld together.
- Slice against the grain: This technique ensures the most tender and easy-to-chew steak slices.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 105mg
