Copycat Outback Steakhouse Argentine Chimichurri Sauce Recipes

Steps:

• Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.).
• Serve with grilled flank steak or chicken.

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

Steps:

• In a food processor combine all ingredients.
• Puree until fine and smooth, around 2 minutes.
• Place in a covered dish and chill for 1 hour, up to three days.

Steps:

• Heat butter, hot sauce, taco seasoning, and salad dressing mix over medium heat for 5 minutes or until all flavors are well blended.
• Fry the wings in hot vegetable oil for 10 minutes or until done.
• Toss wings and sauce together while wings are still hot.
• You can make the wings hotter by adding more hot sauce, and even add crushed red pepper to the sauce to get them REALLY HOT.

Steps:

• Combine garlic, jalapeño and chipotle in food processor and pulse to mince finely.
• Add oregano, cilantro and parsley; pulse to chop finely.
• Add remaining ingredients and process until smooth.
• Use immediately or refrigerate until ready to use.

Steps:

• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.

Steps:

• Trim the parsley.
• Peel garlic.
• Process lightly in food processor.
• Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny.
• Add hot sauce to preferred taste.

Steps:

• Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
• Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
• Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
• Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
• Place steaks into marinade and refrigerate for 6 hours, to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Steps:

• Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

Steps:

• To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
• Rinse beef, pat dry, and rub all over with steak seasoning mix.
• In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
• Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more.
• To reduce spattering, wipe fat from pan with paper towels.
• Transfer steaks to a platter; keep warm.
• If dark charred bits are present in pan, wipe out with a paper towel.
• Add remaining butter to pan and stir; when melted, add chimichurri sauce.
• Cut meat into 4 portions and set on plates.
• Pour meat juices from platter into frying pan, then ladle sauce over steaks.

Steps:

• Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
• I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
• Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
• Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
• In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.