Bright green and garlicky, chimichurri is a classic Argentinian condiment for steak. Though it’s usually made with fresh herbs, this one uses peppery arugula instead. Serve the steak and veg with rice and drizzle any extra chimichurri over it.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
A recipe that earned rave reviews at a dinner party -- but, I used 1) larger cubes of meat, like 1.5-2", so veggies have time to cook, and 2) more meat per person. Recipe allows for 1/4 lb per person, which is too little in my book. I'd recommend allowing at least 1/3 lb per person (after trimming meat of any excess fat), which gives each skewer three generous chunks of meat. My butcher recommended a chateaubriand cut, which was fabulous. My third recommendation is to cut down the olive oil to 1/3 cup. Last, I like a little garlic but not a lot (especially raw), so I used 1 medium clove. This recipe, with these changes, is a keeper!
Chimichuri is a great sauce to play around with and I've made a dozen varieties over the years. This one is exceptional - the arugula gives it an incredible peppery tang. I've followed this recipe five times now and find that arugula is really variable in taste and quality, plus of course red wine vinegars are very different one to the next. So experiment with the vinegar and black pepper, and don't be shy about supplementing with parsley or other common Chimichuri ingredients.Since this is processed and not chopped, I like to cut the oil in half, which gives a thick sauce for dipping.
This was wonderful! I included squash on the skewers. The arugula chimichurri MADE the dish. Perfect for a casual Mothers Day dinner. Earned me rave reviews!
I liket it ;)
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.