Argentinian Steak with Red Chimichurri

1. 1

   Put the parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes in a large bowl, and let it sit for 30 minutes.

2. 2

   Stir the vinegar and water into the chimichurri and let it sit for another 30 minutes.

3. 3

   Stir the olive oil into the mixture and transfer it to a glass, non-reactive container with a lid.

4. 4

   Ensure the liquid covers the ingredients; if it does not, add equal parts water, red wine vinegar, and oil until it does.

5. 5

   Refrigerate and let it stand for 6 hours, up to 2 days.

6. 6

   Poke the steaks all over with a fork.

7. 7

   Combine the sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin for the beef in a bowl.

8. 8

   Place the steaks in the marinade and refrigerate for 6 hours to overnight.

9. 9

   Preheat an outdoor grill to high heat and lightly oil the grate.

10. 10

    Sear the steaks on the preheated grill for about 2 minutes per side.

11. 11

    Reduce the heat to medium and grill until the desired doneness, or about 5 minutes per side.

12. 12

    Serve with the chimichurri.

• Calories 1078.6 kcal High
• Protein 112.64 g Good Source
• Carbs 36.47 g Moderate
• Total Fat 55.31 g High
• Saturated Fat 16.01 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 304.2 mg High
• Sodium 338.81 mg Moderate
• Fiber 9.78 g Good Source
• Sugar 6.15 g Moderate
• Added Sugar 0.65 g Low Source
• Calcium 299.83 mg Good Source
• Iron 14.15 mg Good Source
• Potassium 2268.07 mg Good Source
• Vitamin A 1200.62 mcg_rae Good Source
• Vitamin C 374.14 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷