Por
Master Receita Solta
"This South American barbecue classic brings thick filet mignon steaks grilled over high heat on embers or an iron skillet, crowned with fresh chimichurri sauce made of olive oil, parsley, garlic, and vinegar. Juicy and aromatic."
- The 2-centimeter thickness of the filet mignon steaks ensures a toasted crust on the outside while preserving the pink center. - Resting in an olive oil and vinegar marinade perfumes the muscle fibers with raw garlic and calabrian pepper. - Resting the meat after grilling for 5 minutes retains the juices, preventing the broth from running onto the board when slicing.
Clean the filet mignon and cut into steaks of approximately 2 cm thickness.
In a container, mix the olive oil, garlic, parsley, vinegar, red pepper flakes, and salt, forming the chimichurri sauce.
Reserve some of the sauce to serve later.
Then, place the steaks in the marinade and let rest for 10 minutes.
Heat the grill over high heat.
Place the steaks on the grill and cook for 5 to 7 minutes on each side or until reaching the desired doneness.
Remove the steaks and let them rest for a few minutes.
Serve the steaks with the reserved chimichurri sauce on top.
Encontramos os melhores utensílios e ingredientes para você preparar Delicious Chimichurri Steak with Herb Sauce com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Chimichurri with bell pepper: add two tablespoons of finely chopped red bell pepper to the sauce. - Smoked version: add half a teaspoon of Spanish smoked paprika to the olive oil and garlic emulsion. - Warm Chimichurri: pour the slightly warmed sauce over the sliced meat when taking it to the table.
- O filé mignon pode ser substituído por bife de chorizo (contrafilé), bife ancho (entrecôte) ou fraldinha na grelha. - O vinagre de vinho tinto pode ser substituído por vinagre de maçã suave ou suco fresco de limão taiti. - A salsinha fresca picada pode ser combinada com orégano fresco picadinho e folhas de tomilho fresco.
Store the grilled steaks in a closed container in the refrigerator for up to 3 days. The chimichurri sauce on the side lasts up to 10 days refrigerated; reheat only the meat in a hot skillet and drizzle with the fresh sauce, cold or warm.
Freeze only the raw marinated steaks in a vacuum-sealed bag or plastic wrap for up to 2 months. Do not freeze the already grilled meat with the fresh chimichurri, as the meat dries out and the sauce herbs oxidize and lose their aroma.
Serve accompanied by rustic oven-baked potatoes, grilled garlic bread, grilled vegetables, and onion farofa. Pairs perfectly with a full-bodied Argentine Malbec red wine or a Red Ale beer.
Grelhe em brasa forte por 5 minutos do primeiro lado e cerca de 4 minutos do segundo lado, garantindo centro avermelhado.
A marinada rápida de 10 minutos apenas tempera superficialmente sem desidratar ou quebrar excessivamente as fibras.
Yes, dried oregano hydrated in vinegar with warm water for 5 minutes before adding the olive oil is classic in the Argentine recipe.
To avoid cross-contamination; the portion that comes into contact with raw meat should not be served fresh over the roasted steak.
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