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Argentinian Steak with Chimichurri Sauce

Enjoy the rich flavors of Argentinian cuisine with this simple yet exquisite steak recipe paired with a fresh, vibrant Chimichurri sauce, perfect for enhancing your steak experience.

  • Total Time: 50 minutes
  • Yield: Varies

Ingredients

Units Scale

Steaks of your choice
Sea or kosher salt, to taste
Fresh ground black pepper, to taste
Granulated garlic powder, to taste
Olive oil for drizzling
1 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
5 medium garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar
2 tablespoons water
1/2 cup red or white onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes

Instructions

Take the steaks out of the refrigerator and let them come to room temperature, about 30 minutes before cooking.
Season the steaks on both sides with sea or kosher salt, fresh ground black pepper, and granulated garlic powder.
Drizzle olive oil over the seasoned steaks to lightly coat them.
Heat your grill or cast iron skillet over high heat until very hot.
Place the steaks on the hot grill or skillet and cook to your preferred doneness, typically 3-5 minutes per side for medium-rare, depending on thickness.
Remove the steaks from the heat and let them rest for at least 5 minutes before slicing to allow the juices to redistribute.
While the steaks rest, prepare the Chimichurri sauce. In the work bowl of a food processor fitted with a steel blade, combine the parsley, cilantro, and minced garlic.
Process using 20 one-second pulses, stopping to scrape down the sides of the bowl as necessary, until the garlic, parsley, and cilantro are chopped fine.
Transfer the herb mixture to a medium bowl. Whisk in the extra virgin olive oil, vinegar, water, minced onion, salt, and red pepper flakes until thoroughly blended.
Spoon about 2 tablespoons of Chimichurri sauce over each steak.
Serve the steaks immediately with additional Chimichurri sauce on the side.

Notes

The Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Use plastic wrap pressed directly on the surface of the sauce to keep it fresh.
Leftover Chimichurri sauce is great on grilled vegetables, chicken, or fish.

  • Author: 9
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (varies based on steak thickness and preferred doneness)
  • Category: Main Course
  • Method: Grill/Skillet
  • Cuisine: Argentinian
  • Diet: Halal

Nutrition

  • Serving Size: Varies
  • Calories: Varies
  • Sugar: 0g
  • Sodium: Varies
  • Fat: Varies
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: Varies
  • Cholesterol: Varies

Keywords: Argentinian Steak, Chimichurri Sauce, Grilled Steak, Steak Recipe, , ,

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