argentinean recipes

Pork Tenderloin with Chimichurri

garlic cloves,

jalapenos, seeded and minced

red wine vinegar

flat-leaf parsley

oregano leaves

limes, juiced

olive oil

salt

black peppercorns

pork

Kosher salt

black pepper

Lime juice,

Parsley sprigs,

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

Overall the recipe was fine but try to give a disclaimer to watch the video first as the instructions do not have the side chef’s notes that are integral to the recipe. I LOVE garlic period and for me 6 cloves was overwhelming. I wish I watched Tyler’s video that he just chucked everything in a blender unlike me who followed the recipe and hand-minced the 6 cloves and 2 seeded jalapeños! Would have saved me tons of prep time. The chimichurri needed salt period. The meat was flavorful and tender but I had to modify and roast it in a 500 degree oven and that too added time. Doing it again I would make some modifications but overall lovely!

This chimichurri is better than any other! The pork is perfect every time! 

This is seriously amazing and you can use the chimichurri sauce on any kind of meat or even add it to veggies. My young son says this is one of his favorite recipes. 

One of the best meals I’ve ever made!! Paired with garlic rice and roasted asparagus 

Delicious! I am a huge fan of cilantro, so I substituted it for the oregano. My hubby couldn’t stop with the compliments.

The best!  I marinated a couple hours and cooked under broiler and finished in over, cooked to 140 degrees before I pulled it out. Loved the chimichurri but next time I'll add another jalapeño.  My son-in-law asked if I could make it again, soon.

https://www.foodnetwork.com/videos/tylers-pork-tenderloin-0196025

Tyler grills a juicy pork tenderloin and serves it with chimichurri sauce.

Tyler's Pork Tenderloin

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.

Chimichurri Sauce

garlic, roughly chopped

salt and pepper

parsley leaves

cilantro leaves

ice cubes

jalapeno, stemmed,

extra-virgin olive oil

Easy Chimichurri Sauce

Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

My husband, a true Argentinian almost divorced me when I told him I was going to make this. Never insult an Argentinian person with cilantro 

Wonderful recipe. Try a little basil in it. Delicious.

Stopped looking for chimichurri recipes after this. SO good you could eat it with a spoon! I made it as written and we loved it. 

I made this for a lady friend of mine who was born and raised in Argentina, and just came back from her older sister's wedding in Buenos Aires. Due to the pandemic, she  has to quarantine for 14 days. I made this to cheer her up. Well, she exclaimed that it was as good as any she had EVER tasted in Argentina. She said it was even better than her momma's. So now she said, when she runs out, instead of going to a specialty store to buy it, she's just going to ask me to make it for her. So simple and easy to make and the jalapeno makes it the star! 

Very tasty. Great on beef, chicken and seafood. 

Grilled Skirt Steak with Green and Smokey Red Chimichurri

mint leaves

canola oil

red pepper flakes

garlic

skirt steak,

oregano

chipotle

smoked paprika

garlic,

salt and black pepper

Flat-leaf parsley leaves,

For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.

Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.

For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.

Preheat a charcoal or gas grill to high heat.

Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

WOW! If you are looking for an impressive dinner for a special occasion or for guests - this is amazing! That red chimichurri is a game-changer for your taste buds! We used flank steak and served with elotes and lobster tails grilled with Rick Bayless' smokey garlic mojo sauce(also Food Network) 

It’s a Bobby Flay recipe for chimichurri sauce! I knew it would be great. I had friends over and I could not wait to impress them with my ( Bobby F) Smokey spicy tangy chimichurri sauce . I felt like I seasoned chef . I made both and served with steak and stuffed mushrooms. They wanted me to make some sauce to go home with them . I asked them to take off their shoes before tasting the food because it was going to knock their socks off ! 

Amazing and so easy! Love the red chimichurri! I’ll absolutely be making this again. 

Use the red chimichurri sauce for most steak dishes I prepare! Great sauce!! This recipe is also very good!

I’ve made these 2 chimichurries at least a 1/2 dozen time and it’s always greats. 

I had a smoky red chimichurri flat iron steak at a restaurant recently and it was excellent so I decided to google a recipe to make my own and found this one.  I made this yesterday and it was so good that I feel compelled to write a review! I followed the instructions exactly except for one process: my pestle and mortar were too small to hold all the ingredients for the red chimichurri so I just used a food processor and everything came out perfect.  We all agreed while eating it that the taste is complex and zesty.  I would highly recommend this and it was not as hard as it appeared.

I made this last summer, it was amazing! I didn’t marinate the skirt steak before hand, just seasoned it really well with kosher salt and black pepper. I made the red sauce in a food processor. I used this sauce later in the week on everything. I’m going to make it again for friends this Memorial Day weekend!  

This was killer!!  I made this with the grilled potatoes and an El Torrito salad (romaine, pepitas, cotija, tortilla chips and El Torrito dressing) and Cat Cora's Affogato.  As I put my 12 year old to bed she said 'really good dinner mom'.  I've never liked using my motar and pestal (never seems very effective).  I simply chopped everything super fine for the red chimichurri and it worked great.  I freeze my chiles in adobo since I never use the entire can at once.  Finely chopping the frozen chile worked better than if it had been room temperature.  A definite repeater!!

When I eventually decide to have kids I'll be in the delivery room with my wife watching the miracle of my first child coming into the world, but I'll be thinking about flank steak and red chimichurri.

this steak was great at my jobs cook out I will do it again

Really I don't get the 5 star ratings for this recipe. This is an Argentine skirt steak 101 recipe just like all the other chefs on here. Yes the green Chimichurri marinade gives the skirt steak a nice flavor but the red Chimichurri really adds very little, maybe a little more heat. Its like fajitas without the onions, peppers, etc... Just tastes a little naked. Try Alton Brown's skirt steak recipe, that is awesome.

This is a very tasty dish.  I used a stick blender to make the Red Chimichurri, that allowed be to easily control the texture.  I served this with Spicy Brown Sugar Glazed Plantains.  The sweetness of the Plantains was a nice contrast to the Skirt Steak.  Sangria was perfect to wash it all down.

Made this along with the potatoes and salad for Father's Day dinner.  Everyone loved it.  I've never made a chimichurri but I watched the episode of the show twice and Bobby's directions were so easy!  I don't have a decent mortar and pestle so I made the red sauce in my small food processor, and it was sensational.  Will certainly do this again!  

This really was very delicious. I marinated the steak in the green chimichurri for about 8 hours. (Next time I will do it overnight to see if there is a difference. The main ingredient that ultimately came through was the garlic. We really couldn't taste the herbs, but no matter. The true star of this dish is the absolutely sensational red chimichurri. Definitely don't skip this. The flavors are so delicious. I've never really tasted anything like it. My only suggestion might be to half this part of the recipe. We LOVE sauce in my house and had a lot left over, which really went to waste. Unless you plan to pour it over rice or sop it up with bread you don't really need this large a quantity.

I got a late start, so I used prime filet steaks. I marinated in the green chimichurri for 2 hours, them grilled to rare on the gas grill, and tented for close to 10 minutes. I served with Bobby Flay's cilantro pesto whipped potatoes. Outstanding!!! I am excited to try this with the skirt steak grilled on my Big Green Egg.

I am not always a fan of certain herbs.  Parsley and cilantro being at the top of my list.  This is an absolute fantastic and best chimichurri sauce EVER!  The best one on foodnetwork website yet.  The mint and vinegar really brightens up dishes.  I have been cooking healthier foods for my family.  I originally saw this recipe on the Bobby Flay Fit menu.  I made the green chimichurri sauce, and BBQ a good cut of thick skirt steak medium rare.  Let it rest and cut it on the bias.  Plated with grilled asparagus and mixed green salad.  Drizzled chimichurri sauce over the steak and served it on the side for those that wanted more.  SO FLAVORFUL!  My Husband asks me to make this all time.  I substitute the skirt steak for fish often.  It goes amazing with grilled Halibut!  I have never used it to marinate anything...  Let the flavor of your meat or fish come through, and eat the chimichurri sauce with it.  

I have been thinking about making this recipe for over a year now and finally did it.  I marinated the steak in the green chimichurri over night, but the flavor did not come through like I thought it would once cooked.  I am definitely glad I made the red chimichurri to use as a sauce once the steak was cooked.  My husband also really enjoyed it (even though he is a die-hard ribeye man.  The next time I make this recipe I will make one small change and use a food processor to make the red chimichurri because the mortar and pestal (sp? took too long.

This was very tasty--even though I used a couple substitutes!

MMM made a delicious sandwich out of my leftover london broil with the smoky chimichurri! One of the best sandwiches I have made in a long time.

Loved it.  The blend of the crusty green chimichurri and the red chimichurri sauce was fantastic.

I didn't think my husband and I would like this ~ I do not like parsley, the main ingredient in the marinade,or mint much, and my husband likes plain, bland foods. BUT, it looked so incredibly delicious on the show, that I made the steak and potatoes anyway and they are both wonderful! I didn't make the red sauce,but made the green as per recipe, except flank steak, because the store didn't have skirt steak. It turned out superb; tasty, but not over-whelming (couldn't pick out parsley or mint flavor : I thought for sure my husband would think the potato sauce would be too strong/flavorful for him, so I left half the potatoes plain, but when he tasted mine (recipe, he asked for those. He says they are the best potatoes he's ever had. I used mini Yukon gold (about fingerling potato size, cut them in half before par cooking, everything else per recipe.   : 

A wonderful combination!  The green marinade was perfect to cook the beef and the smoky accompaniment was spot on, easy to use depending on how you like your smoke.  A definite keeper for our recipe book.  Thanks, Bobby!  

Amazing!  Fantastic!  Nothing more to say.

I maybe do not have a hot enough grill... by the time I had enough char it was over cooked, will use another cut ... tonight in fact as it was so good! Had 8 guests over and everyone was begging for the recipe! Thanks Bobby!

I made this last night for some family that came in from out of town. Everyone really enjoyed this recipe and most went back for more. I liked the fresh herby green chimichurri as a marinade overall, but found it a little too herby on some bites, but not enough of a downfall to ding the rating. I did make the red chimichurri sauce as well and it was great as a dip. Next time I might try using the red chimichurri as the marinade to see how it turns out because I enjoyed the combination of flavors better. Definitely worth making though.

Haven't done the red chimi sauce yet, but have done the green chimichurri marinade three times so far. Served with quick pickled (sherry vinegar and grilled on the flattop vidalia onions wrapped in flour tortillas. Prep the night before, and throw it on the gas grill when I get home. Fast food never tastes this good.

Very Delicious! Will defnitely make this again. The red chimichurri sauce was perfect drizzled on top of the steak.

This is so so good, but you MUST grill until charred.  Thats where the flavor comes ALIVE.  My first attempt...oops....I did not understand this, until I accidentally bit into a random bit of char.  OMG.  I made it again, and did not skip the salt and char portion of the recipe.  Oh, ya.  Made all the difference.

OMG!! Saw this on the show and immediately knew I had to make it.  We had some friends over and just had some fun in the kitchen.  Everyone loved the blend of ingredients - even the kids.

We only made the green one, but Oh My Goodness!! It was amazing. I was a little skeptical of oregano and mint together, but the sauce was absolutely perfect.

Violated entertainment rule #1. Never try something new on guests. The kids rolled their eyes at the green chimi when it went in the grill then gobbled it up. Everyone loved the steak and the red chimi. Huge flavor. This could go on any cut of beef followed by the word "steak."

Fell in love with the flavors or Chimichurri in a New Orleans Argentinian restaurant while having dinner with a friend.  I'm so pleased to be able to re-create the memories with this recipe!  Absolutely Delicious!

I just watched him prepare this food and I promise you I could smell the chimmi churry and the steak, I love argentinean parrilladas and I am glad I will now be able to prepare them myself.  Thank you Bobby

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/016/0169/0169223

Learn to grill Bobby's chimichurri skirt steak covered with green goodness.

Bobby's Chimichurri Steak

Tucuman Empanadas

lard

white onions,

steak,

green onions, chopped

cumin, ground

paprika

red pepper

Salt and pepper

water

flour

For the Filling: Melt the lard in a large skillet on medium heat. Add the white onions and cook until translucent. Add the meat and the green onions. Allow to cook over medium heat for about 5 to 8 minutes or until cooked (but not overcooked).

Add the spices and season with salt and pepper. Transfer to a cool, large container and immediately refrigerate.

For the Dough: Melt the lard on very low heat in a saucepan. Mix the salt and water together. Form a hole in the flour, and pour in the fat. Mix the ingredients adding the salted water slowly. Add the water just until it forms a dough. Let the dough rest for 20 minutes covered with a cloth

Cut the dough into balls the same size as a ping pong ball and let it sit 15 minutes.

Roll each piece of dough to about 6 inches. They should only be about 3/4 inches thick. Let them rest another 10 minutes.

Fill each empanada shell with about 2 tablespoons of chilled filling, directly in the center. Wet your finger with a little water and run it around the dough, around the filling. Close the shell and use your fingers to seal the dough together.

Put empanadas on a baking pan and bake for just 4 minutes on each side. Serve immediately.

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Pork Tenderloin with Chimichurri

Chimichurri Sauce

Grilled Skirt Steak with Green and ...

Tucuman Empanadas

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