Chimichurri is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak and is an essential part of an Argentinian parrillada (barbecue). Chimichurri also works well as a marinade or to give an extra spark of flavor to vegetables.
- Marble Ridge Denver Steak
2 cup Fresh Flat-Leaf Parsley Leaves, Firmly-packed
- 3-4 Fresh Garlic Cloves
- 4 tbsp Fresh Oregano Leaves
- 2/3 cup Extra Virgin Olive Oil
- 4 tbsp Red Wine Vinegar
- 4 tbsp Dry Red Wine
- 1 tsp Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
Pro Tip - Make sure your meat is fully thawed prior to cooking.
- Preheat the grill.
- Finely chop the parsley, fresh oregano and garlic ( or process in a food processor several pulses). Place in small bowl.
- Stir in the olive oil, vinegar, red wine, salt, pepper, and red pepper flakes. Adjust seasoning to taste. Serve immediately or refrigerate. (If chilled, return to room temperature before serving. Can keep up to a week or two.)
- Season Denver Steak with your favorite steak seasoning.
- Sear on both sides for char and grill marks.
- Move to indirect heat until steaks reach desired doneness. (We recommend grilling your Wagyu Steaks rare to medium-rare for best flavor and texture. See our Cooking Tips page for an internal temperature guide and extra wagyu tips.)
- Let rest for 5 minutes.
- Serve and with chimichurri to drizzle over top.