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Home Malse entrecote met homemade chimichurri

Recipes

All you need is less, that idea often applies to recipes. Think of Italian cuisine: the tastiest dishes are often made with just five ingredients. A simple sauce can turn a good piece of meat into a full dish. Chimichurri is a perfect example.

You might know it from an Argentine restaurant — that herbaceous green sauce. In Argentina you are almost always served a small bowl of chimichurri with meat dishes. The sauce comes in different forms, but the base is always oil and vinegar. One version is spicier than another. If you don’t like heat, simply use less chili. For extra kick, of course you can add more.

Recipe

Tender entrecôte with homemade chimichurri

A tender entrecôte pan-fried in butter and olive oil, served with a fresh chimichurri of parsley, garlic and chili pepper. Quick to make and full of flavor.

Course	Main course
Kitchen	Argentinian
Servings	-

Preparation time

Preparation time	5 min
Stiffen up min.	5 min
Total	15 min

Equipment

Food processor or chopper
frying pan
aluminum foil

Ingredients

One good entrecôte per person
freshly ground pepper & salt
butter
olive oil
For the chimichurri:
100 ml olive oil
4 garlic cloves, pressed
1 chili pepper, finely chopped (for extra heat leave the seeds in)
3 tablespoons red wine vinegar
2 tablespoons dried oregano
80 g fresh parsley
salt and pepper

Tender entrecôte with homemade chimichurri

Put all the ingredients for the chimichurri into the chopper or food processor and pulse. Not too long! It’s actually nicer if the sauce stays a bit coarse.

To cook the meat, heat some olive oil well in a frying pan. Rub the meat on both sides with pepper and salt, sear it on high heat and then lower the heat. Add a knob of butter, let it sit for a moment and then let the meat rest in aluminum foil for a few minutes. Slice the meat and serve with the chimichurri.

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Chimichurri tastes best if you don’t process it too finely, so the sauce keeps a coarse, rustic texture. Feel free to make it in advance — the flavors will meld nicely.

Always let the entrecôte rest in aluminum foil after cooking. That keeps the juices in the meat and gives you a more tender result on the plate.

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