This recipe is paired with an Ontario VQA red wine, or an Argentinian Malbec. Read more about those wines on Andre’s website, or find Andre’s pairing suggestions included with this post. We’ll deliver all the ingredients including your preferred wine, so you can make this at home. Add the entire recipe to your cart, by clicking the big orange button at the end of the blog.
Homemade chimichurri sauce has been an obsession for how I’ve been cooking steak. This recipe is perfect for summer and into late fall, and is easy to prepare. I have been putting away the potatoes and moved towards grilled veggies when serving steak with this chimichurri sauce. Red peppers and zucchini are perfect for this time of year, and something about getting pepper with a bit of char on it just feels right.
Start by preparing the chimichurri sauce, using the following ingredients:
- 1 bunch flat-leaf parsley
- 1 bunch cilantro
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon chili pepper flakes
- 2 tablespoons fresh oregano leaves (optional)
- 1 small shallot
- 1/2 cup vegetable or olive oil
- 1/4 cup red wine vinegar
- Juice from 1 Lime
Take all the ingredients above and mix in a food processor until chunky. Set the sauce aside, until you are ready to use it.
Now, onto the steak!
This is my preferred way to serve a steak. If you have a barbeque, you can grill your meat to rare (or medium rare if you insist). If you don’t have a barbeque, you can also try a pan fry, which will get you the same delicious results. To do that, you will need a frying pan that is safe for the oven.
When preparing this recipe, make sure you are using steaks that are 1 inch thick.
- Pre-heat your oven to 350 degrees.
- While the oven is pre-heating, set the pan on the stove top, and turn the burner on high heat.
- Season your steak with salt and pepper.
- Just before putting the steak in the pan, add 1 tbsp of butter and then add the steak as soon as it’s melted.
- Cook for 2 minutes per side and then move the pan to the oven for 5-7 minutes.
- Remove the steaks from the pan and let rest on a cutting board. Cover for 5 minutes with foil before serving.
Best served with wine.
The freshly-made chimichurri is delicious when served with steak, and paired with an Ontario VQA red wine or Argentinian Malbec.
About Andre: Toronto wine expert André Proulx has two loves in life – wine and his pet Puggle, Henri. When he’s not making new friends by inviting them over to share in a bottle of wine over a delicious home-cooked meal, André can be spotted on the CTV News Channel, the Global Morning Show and CP24 weighing in on the local wine industry. He also has a bi-weekly wine column at Torontoist.com and contributes from time to time to Metro news, and Sun Media.