Matt Moran - How to cook BBQ Steaks with Chimichurri Sauce

Chimichurri sauce is a vibrant green Argentinean sauce made with fresh herbs. It makes a great accompaniment for the sirloin, and also works well with lamb or chicken. I use garlic confit in this recipe for its soft, mellow flavour. Bake the cloves in their skins in an ovenproof dish of extra virgin olive oil for approximately 20 minutes at 150ºC until they are soft. Join me in the kitchen and I'll guide' you through how to cook the delicious BBQ Steaks with Chimichurri sauce recipe, straight from my cook book When I Get Home.

[@chefkendranguyen]

Looks great, who wouldn't want to tuck in to that. :)

[@shelbieone1338]

How do you do a great well done steak..... can't get my friend to eat any other type of steak.... I like rare?

[@shamirpatel3569]

simply a load of butter and some garlic with thyme in a cast iron pan

[@oirqm4093]

next gorden ramsey

[@vilkoskorlich259]

Seeing “Chimichurri ” recipes with cilantro or mint or thyme or basil is really offensive and very irritating to Argentines. Chimichurri is one of those traditional recipes that should not be tampered with since Argentines consider it perfect the way it is. The worst part is the addition of cilantro or basil. Cilantro is not to be found in the Argentine pantry- there are virtually no recipes with it in Argentina and most Argentines actually know anything about it or don’t like the taste of it. Basil is used to make pesto, not chimichurri. Recipes that include any herbs other than the ones you mentioned make Americans look uneducated and rude. How to make chimichurri the Argentinian way 6to 8 cloves of garlic 1 Bunch of Parsely 1/2 of a lemon 1 1/2 tbs of salt 1/2 tsp of pepper 1/4 cup of Wine Vinegar 2 tsp of Aji Molido (same as crushed red pepper) 1/4 cup of Oliv oil 1 cup of hot water microwaved for 30 seconds.

[@diggyb]

Get over yourself.