Argentinian Beef is meat that is marinated in fruit juices and spices and grilled on a wood open fire. During the winter months, it is more difficult to get outside, or want to anyway, and start up the grill. So with that in mind, I created an easy stovetop version of Argentinian Beef, that has all the same flavors, but with a lot less hassle.
Dry herbs and spices are a savior during the week because you can toss a few together to create a delicious rub to use for quick meals. Some of the staples that every household should have in their pantry is onion powder, cumin, coriander, smoked paprika, cayenne as well as good salt and pepper.
In this recipe for Easy Stovetop Argentinian Beef with Cilantro Chimichurri, the sauce is just as flavorful as the rub. I usually make a little more Chimichurri than the recipe needs because I like to use it all week long on sandwiches, fish or to stir in mayonnaise for a bold spread. This recipe is so easy, you will wonder why you ever go to the work of starting a grill…but, you will.
1 1/2 pounds skirt steak
1 bunch fresh cilantro
2 cloves garlic
juice of 1 lime, divided
1 teaspoon onion powder
1 1/2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon smoked paprika
coconut oil, optional
1. In a food processor, add the cilantro, anchovies, garlic, juice of 1/2 lime, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Puree for 30 seconds until coarsely chopped. Then, while the processor is running, drizzle in 1/3 cup olive oil until combined, about 30 more seconds. The mixture should look shiny and slightly chunky. Set the Chimichurri aside, while you cook the beef.
2. In a small bowl, combine the onion powder, cumin, coriander, cayenne and smoked paprika. Stir the herbs until combined. Squeeze 1/2 the juice of the lime and stir until the mixture resembles a wet paste.
3. Remove the beef from any packaging and pat dry with paper towels. Spoon the rub over 1 side of each of the slices of beef and sprinkle each piece with salt and pepper.
4. In a large iron skillet, add 1 tablespoon of olive oil and 1 tablespoon of coconut oil, if you don’t have coconut oil, use all olive oil. Place the pan over high heat, until lightly smoking. Add the beef, rub side down in the pan and sear for 4 minutes. Sprinkle the other side of the meat with salt and pepper.
5. Flip the meat over and sear the other side for 4 minutes for medium rare. Cook longer if you prefer your meat more well done.
6. Remove the meat immediately from the skillet and place on a cutting board. Let the meat rest for 3 minutes before slicing.
7. Slice the meat across the grain and dollop each piece with a little Chimichurri.
8. Serve Family Style with the extra Chimichurri for dipping. Enjoy!