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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the avocado oil and paprika to a small saucepan over medium heat.
Warm for about 5 minutes, swirling occasionally, just until warm. Do not let the paprika burn.
Remove the pan from the heat. Let the oil stand until completely cool and dark red, about 20 to 30 minutes.
Strain the paprika oil through a fine-mesh strainer into a small bowl. Discard the solids.
Whisk the strained oil with the shallot, capers, parsley, and red wine vinegar.
Season with kosher salt to taste. Set aside.
Season the steaks generously with salt and pepper on both sides.
Grill the steaks over high heat to your preferred doneness (about 125 to 130°F internal for medium-rare). Rest 5 to 10 minutes.
Slice the rested steak against the grain.
Spoon the chimichurri rojo over the sliced steak and serve.
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Watch the paprika - it scorches in seconds and burnt paprika is bitter. Keep the heat at medium and pull the pan the moment the oil is warm.
Paprika quality matters: use fresh sweet (Hungarian or Spanish) paprika, or smoked paprika for a deeper, smokier sauce.
Make ahead: The sauce is even better after an hour. Refrigerate in an airtight jar up to 1 week; the oil may firm up in the cold. Bring to room temperature (20-30 minutes) and stir before serving. Freezing not recommended.
Want heat? The classic rojo leans smoky, not spicy. Stir in crushed red pepper flakes or a minced fresh chili to taste.
Substitutions: Any neutral high-smoke-point oil (grapeseed, refined canola, light olive oil) for avocado oil - skip extra-virgin. Chopped green olives or brined green peppercorns for capers. Sherry vinegar or lemon juice for red wine vinegar. Minced red onion or scallions for shallot.
Variations: Toss the raw steak in a few spoonfuls as a marinade before grilling. Grate in a clove of raw garlic for a sharper edge. Spoon over grilled chicken, roasted potatoes, a fried egg, or charred bread.
Can I use a different type of oil for the chimichurri rojo?
Yes, you can use any neutral high-smoke-point oil like grapeseed, refined canola, or light olive oil instead of avocado oil.
How can I add heat to the chimichurri rojo?
Stir in crushed red pepper flakes or a minced fresh chili to taste for added heat.
How long can I store the chimichurri rojo?
Refrigerate in an airtight jar for up to 1 week. Bring to room temperature and stir before serving.
What can I use instead of capers in the chimichurri rojo?
You can substitute chopped green olives or brined green peppercorns for capers.
Can the chimichurri rojo be used as a marinade?
Yes, you can toss the raw steak in a few spoonfuls of chimichurri rojo as a marinade before grilling.
