Chimichurri is a sauce/marinade that is widely used in Argentina and Uruguay but is also used in Mexico as well. It is essentially a green sauce that has a lot of fresh herbs mixed into it; along with red wine vinegar or lime juice which gives it a nice tangy flavour. Although I used steak here you can easily substitute the beef for chicken or shrimp. This sauce goes well with almost any meat or seafood you can think of. I decided to pair the steak with a Mexican flavoured rice to keep the Mexican theme going. I always believe cooking different ethnic cuisines in my home kitchen is a great way to experience another culture, without leaving the comfort my own home.

Adapted the chimichurri recipe from the “Mexican Steak with Chimichurri Sauce” in the “Favorite Brand Name: Mexican” Cookbook (2003)

Serves 4

Chimichurri Steak Ingredients:

  • 2/3 cup olive oil
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup Cayenne Pepper Sauce
  • 3 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 1 tbsp worcestershire sauce
  • 2 tsp dried oregano
  • 2 garlic cloves, minced
  • 2 lb boneless steaks (1″ thick)

Mexican Rice Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup white rice
  • coarse salt and ground black pepper
  • 1 tsp each: chili powder and dried thyme
  • 2 cup chicken stock
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • handful of chopped fresh coriander
  • juice of 1 lime
  • 1 tomato, diced

1. In a food processor, blend all of the chimichurri sauce ingredients together. Reserve 2/3 cup of the sauce mixture in a small bowl. In a large resealable food storage bag, place in the steaks, then pour in the remainder of the sauce. Place the steaks in the refrigerator for 30 minutes to an hour to marinade.

2. Take the steaks out of the marinade and either grill the steaks or cook them on a cast iron skillet on medium high heat. Cook to desired doneness. Discard the marinade in the bag. Let the meat rest for about 5 minutes before slicing.

3. Mexican Rice: In a saucepan, heat oil on medium heat, and saute the onions and garlic for 2 minutes. Pour in the white rice and start to lightly toast it for a minute, then stir in the salt, pepper, chili powder and dried thyme. Pour in the chicken stock and stir to gently combine, turn the heat down to a low simmer and cover. Cook the rice for about 12-15 minutes.

4. In the last couple minutes of cooking the rice, add in the diced zucchini and red bell pepper. Turn the heat off once done and leave it covered for 5 minutes. Sprinkle in the chopped coriander and squeeze over the lime juice. Fluff the rice with a fork and serve along side the steaks, with the chopped tomatoes over top the rice. Remember to serve the reserved chimichurri sauce, so any one that wants more sauce on their steak can have some.