Recipes

 

Grilled Steak with Chimichurri

You'll need: 2 steaks (ribeye, skirt or flank), Alinar Foods Argentine Steak Rub, Alinar Foods Large Dry Chimichurri Mix, olive oil, lemon juice.

  1. Prepare the chimichurri: mix the Dry Chimichurri Mix with lemon juice and olive oil as directed on the label. Let it rest at least 15 minutes so the herbs rehydrate.
  2. Pat the steaks dry and season generously on both sides with the Argentine Steak Rub.
  3. Grill or pan-sear over high heat to your preferred doneness (about 4–5 minutes per side for medium-rare on a 1-inch steak).
  4. Rest the steaks 5 minutes, slice against the grain, and spoon chimichurri over the top.

Chimichurri Roasted Vegetables

You'll need: about 2 lbs mixed vegetables (potatoes, carrots, zucchini, bell peppers, onion), olive oil, Argentine Steak Rub, prepared chimichurri.

  1. Heat the oven to 425°F. Cut the vegetables into bite-size pieces.
  2. Toss with a drizzle of olive oil and a sprinkle of Argentine Steak Rub.
  3. Spread on a sheet pan and roast 25–35 minutes, turning once, until golden and tender.
  4. Toss the hot vegetables with a few spoonfuls of chimichurri and serve.

Freezing Fresh Chimichurri, Garlic, Lemon Juice & Herbs

You'll need: the Alinar Foods Fresh Herb & Chimichurri Freezer Cube Tray and your choice of fresh chimichurri, minced garlic, lemon juice, or chopped fresh herbs (such as parsley, cilantro or basil) in olive oil.

  1. Fill the cups of the freezer cube tray with fresh chimichurri, minced garlic, lemon juice, or chopped fresh herbs topped with olive oil.
  2. Cover the tray.
  3. Freeze until solid.
  4. Pop out cubes as needed.