Argentinians eat more beef that any other country, and with recipes like this, it's easy to see why. Meat lovers will go wild for it.
To make the marinade: mix all ingredients together in a bowl. Place the steaks in the bowl, cover and refrigerate for at least two hours.
To make the chimichurri: mix all the ingredients together in a bowl. Roughly chop the roasted peppers and add to the chimichurri. On a hot griddle pan cook the steaks quickly for 2-3 minutes on each side. Slice the steaks on the diagonal and place the hot griddled steaks on serving plates and top with chimicurri.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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