When people think of Argentina, they think of tango, football, and yes grilled beef. Out of all the cuts and recipes, chimichurri steak stands out as a true icon. It’s not a fancy dish; in fact, its beauty lies in its simplicity. The magic happens when tender steak meets that zesty green sauce bursting with parsley, garlic, olive oil, and just enough heat from red pepper flakes.
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Argentinian Chimichurri Steak – The Perfect Blend of Flavor and Tradition
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
- Juicy grilled steak topped with fresh, vibrant Argentinian chimichurri sauce made with parsley, garlic, vinegar, and olive oil. A perfect balance of smoky, tangy, and herby flavors that bring South American flair to your table.
Ingredients
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- For the Steak:
- 2 pounds flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Make the chimichurri: In a medium bowl, combine parsley, garlic, oregano, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Stir well and let sit at room temperature for flavors to meld.
- Prepare the steak: Pat the steak dry, drizzle with olive oil, and season both sides with salt and pepper.
- Grill the steak: Preheat grill or grill pan to medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness.
- Rest and serve: Transfer steak to a cutting board, rest for 5 minutes, then slice thinly against the grain.
- Finish: Spoon chimichurri sauce generously over the sliced steak before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Grilled Steak
- Cuisine: Argentinian
Table of Contents
Table of Contents
Ingredients for Authentic Argentinian Chimichurri Steak
What makes Argentinian Chimichurri Steak unforgettable isn’t complicated—it’s the balance of fresh, bold ingredients paired with high-quality beef. Every element has a role, and together they create harmony on the plate.
The Steak Cuts
Argentina is famous for its grass-fed beef. Cuts like ribeye, skirt, flank, or sirloin are most often used. These cuts have enough marbling to stay juicy while still developing that smoky char on the grill.
The Fresh Herbs
At the heart of chimichurri lies parsley. Some cooks also add a touch of cilantro or fresh oregano. These herbs bring brightness and color, turning the sauce into a green powerhouse of flavor.
The Aromatics and Heat
Garlic is essential—it infuses the sauce with depth and a punchy kick. Red chili flakes or fresh red peppers add just enough spice without overwhelming the herbs.
The Base Flavors
Good olive oil, red wine vinegar, and a pinch of salt create the foundation. The vinegar adds tang, the oil smooths everything out, and the salt ties all the flavors together.
When these ingredients meet sizzling steak, the result is an Argentine classic that feels both rustic and elegant at the same time.
Step-by-Step Guide to Cooking Argentinian Chimichurri Steak
Cooking Argentinian Chimichurri Steak at home may sound fancy, but it’s surprisingly simple once you know the steps. The key is patience and letting fresh flavors shine.
Step 1: Prepare the Chimichurri Sauce
Finely chop fresh parsley, garlic, and oregano. Mix them with olive oil, red wine vinegar, red chili flakes, and a pinch of salt. Let it sit for at least 20 minutes so the flavors blend.
Step 2: Choose and Prep the Steak
Pick cuts like ribeye, flank, or skirt steak. Pat the meat dry and season lightly with salt and pepper. This step helps lock in flavor while it cooks.
Step 3: Cook the Steak
Grill over high heat for a smoky char, or pan-sear if you’re indoors. For medium-rare, aim for about 3–4 minutes per side, depending on thickness.
Step 4: Rest the Steak
Once cooked, rest the steak for 5–10 minutes. This allows the juices to settle, keeping the meat tender and moist.
Step 5: Slice and Serve
Cut the steak against the grain into thin slices, then spoon generous amounts of chimichurri sauce on top. Serve immediately for the best flavor.
Essential Equipment for Argentinian Chimichurri Steak
You don’t need a professional kitchen to make Argentinian Chimichurri Steak, but having the right tools makes the process smoother and the results tastier.
Grill or Cast-Iron Skillet
Traditionally, Argentinians cook steak over an open flame, but at home, a gas or charcoal grill works perfectly. If that’s not an option, a heavy cast-iron skillet delivers a similar sear with plenty of flavor.
Sharp Chef’s Knife
A good knife is vital for slicing herbs finely for chimichurri and for carving steak against the grain. Sharp cuts keep herbs fresh and steak slices juicy.
Cutting Board
Use one board for prepping herbs and another for slicing meat to keep things clean and organized. A large board gives you room to rest and carve the steak properly.
Mixing Bowl and Spoon
You’ll need a medium-sized bowl to combine the parsley, garlic, oil, and vinegar. A simple spoon or whisk ensures the chimichurri blends evenly.
Tongs and Meat Thermometer
Tongs let you flip steak without piercing it, so juices stay locked in. A meat thermometer is optional but helps you hit the perfect doneness every time.
With these basic tools, anyone can master chimichurri steak like a pro.
Variations of Argentinian Chimichurri Steak
While the classic Argentinian Chimichurri Steak pairs juicy beef with a green herb sauce, there are plenty of twists that keep this dish exciting. From different cuts of beef to colorful sauces, each variation adds its own charm.
Red Chimichurri
Known as chimichurri rojo, this version swaps parsley for smoked paprika and red peppers, giving the sauce a bolder, spicier flavor. It pairs beautifully with ribeye or skirt steak.
Different Steak Cuts
Although ribeye and flank are traditional favorites, other cuts like sirloin, strip steak, or even tenderloin can be transformed with chimichurri. Each cut offers a unique balance of tenderness and flavor.
Chimichurri Beyond Beef
This sauce isn’t limited to steak. In Argentina and beyond, people use chimichurri on chicken, lamb, and even grilled fish. Vegetarians often drizzle it over roasted vegetables for a fresh, zesty kick.
Fusion Takes
Modern chefs sometimes add twists like lemon zest, cilantro-heavy blends, or even creamy chimichurri dips. These creative spins show just how versatile this humble sauce can be.
No matter the variation, one thing stays the same: chimichurri always enhances grilled foods with its fresh, herb-packed punch.
Frequently Asked Questions About Argentinian Chimichurri Steak
What cut of steak is best with chimichurri?
The most popular cuts are ribeye, skirt, flank, and sirloin. These have enough marbling to stay juicy, while still soaking up the brightness of the chimichurri.
What does chimichurri sauce taste like?
Chimichurri tastes fresh, tangy, garlicky, and slightly spicy. The parsley adds earthiness, the vinegar brings acidity, and the garlic ties it all together with a bold kick.
Can chimichurri be used as a marinade?
Yes, many cooks use chimichurri as both a marinade and a topping. Marinating steak in chimichurri for a few hours helps the flavors penetrate the meat, while a fresh drizzle after cooking keeps it vibrant.
Is chimichurri steak spicy?
Not necessarily. Traditional chimichurri has just a mild heat from red chili flakes. If you prefer extra spice, you can add more flakes or fresh red peppers to the mix.
How long does chimichurri last in the fridge?
Homemade chimichurri stays fresh for about 4–5 days in the refrigerator. Store it in an airtight container, and the flavors often deepen after a day.
Can chimichurri steak be made ahead of time?
Absolutely. You can prep the sauce a day in advance and even cook the steak early, then reheat before serving. Just remember to keep the sauce separate until ready to serve.
What are the best side dishes for chimichurri steak?
Classic sides include roasted potatoes, grilled vegetables, and fresh salads. In Argentina, steak is often served with crusty bread to soak up every drop of sauce.
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