As Argentinean as the country’s cowboy, the gaucho, chimichurri sauce resembles a New World pesto. The robust blend pairs perfectly with the homeland’s abundant beef.
NotesServing Suggestion: In Argentina, chimichurri often spices up a mixed grill. If you like the idea, double the quantity of sauce and cut the steaks in half to serve eight. Add grilled chicken breasts and some chorizo or Italian sausage for a gaucho feast.
Serves4 hearty eaters
Total Timea day or more
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texturegarlicky, herby, meaty, savory, smoky, spiced
- Four 1-pound boneless top sirloin steaks, each about 1 inch thick
- 1 tablespoon ground black pepper
- 2 teaspoons dried oregano
- 1½ teaspoons coarse salt
- ¼ teaspoon cayenne
- 1 cup minced fresh parsley, preferably the flat-leaf variety
- ½ cup minced fresh oregano
- 3 tablespoons minced onion
- 3 garlic cloves, minced
- ¾ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon coarse salt
- ¼ teaspoon cayenne
At least 2 hours and up to the night before you plan to smoke the sirloin, combine the dry rub ingredients together in a small bowl. Rub the steaks well with the mixture, wrap them in plastic, and refrigerate them for at least 1½ hours.
Make the chimichurri, stirring together the ingredients in a small bowl. Refrigerate the sauce until needed.
Bring your smoker to its appropriate cooking temperature.
Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
In a heavy skillet, sear the sirloins quickly over high heat.
Transfer the steaks to the smoker and cook to your desired doneness. Most people prefer the meat medium-rare, when the internal temperature reaches 145 F to 150 F, which takes about 50 to 60 minutes at a cooking temperature of 225° F to 250° F.
Serve the steaks hot, accompanied with the sauce.
1996 Cheryl Alters Jamison and Bill Jamison