There’s something magical about Argentinean cuisine—it’s bold, simple, and bursting with flavor. And let me tell you, nothing captures that spirit better than Argentinean Chimichurri Steak. Picture this: a perfectly grilled steak, juicy and tender, topped with a vibrant chimichurri sauce that’s tangy, herby, and just a little spicy. It’s the kind of dish that makes you want to fire up the grill and invite everyone over. I’ve been making this for years, and it’s always a hit. Whether it’s a quick weeknight dinner or a weekend barbecue, this recipe never fails to impress. Trust me, once you try it, you’ll be hooked.
Why You’ll Love This Argentinean Chimichurri Steak
This recipe is a game-changer for so many reasons:
- Quick prep: The chimichurri comes together in minutes while your grill heats up
- Bold flavors: That garlicky, herby, tangy sauce will make your taste buds dance
- Fresh herbs: Nothing beats the bright taste of just-chopped parsley and oregano
- Perfect for grilling: The high heat gives the steak that irresistible char
- Versatile: Works for fancy dinners or casual cookouts – it’s always impressive
Seriously, this dish checks all the boxes – easy, flavorful, and downright delicious.
Ingredients for Argentinean Chimichurri Steak
Gathering the right ingredients makes all the difference here. Trust me, I’ve learned the hard way – skimp on quality, and your chimichurri steak won’t sing like it should. Here’s what you’ll need:
- 1 lb flank steak or skirt steak (about 3/4-inch thick)
- 1/2 cup fresh parsley, finely chopped (pack those leaves tight!)
- 2 tbsp fresh oregano, finely chopped (about 1/4 cup loosely packed)
- 4 cloves garlic, minced (yes, fresh – no powdered stuff)
- 1/4 cup red wine vinegar (the good, tangy kind)
- 1/2 cup olive oil (extra virgin if you’ve got it)
- 1 tsp red pepper flakes (adjust to your heat tolerance)
- 1 tsp salt (plus more for seasoning the steak)
- 1/2 tsp black pepper (freshly cracked is best)
See? Simple ingredients, but each one plays a crucial role in creating that authentic Argentinean flavor.
Equipment You’ll Need
You don’t need fancy gadgets for this Argentinean chimichurri steak—just a few trusty tools:
- A grill (charcoal gives amazing flavor, but gas works too)
- A mixing bowl for tossing together that vibrant chimichurri
- A sharp knife (crucial for slicing steak against the grain)
- Measuring spoons (because eyeballing vinegar never ends well)
That’s it! Now let’s get cooking.
How to Make Argentinean Chimichurri Steak
This recipe comes together beautifully when you follow these simple steps. I’ve made this dozens of times, and let me tell you – technique matters just as much as ingredients when it comes to nailing that authentic Argentinean flavor.
Step 1: Prepare the Chimichurri Sauce
First things first – let’s make that glorious green sauce! Grab your mixing bowl and toss in the finely chopped parsley and oregano. Pro tip: roll the herbs tightly in a clean kitchen towel first to remove excess moisture – this keeps your chimichurri from getting watery.
Add the minced garlic (the more pungent, the better!), red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir everything together until well combined. Now here’s the secret: let it sit for at least 30 minutes before serving. This resting time lets all those bold flavors marry together beautifully.
Step 2: Grill the Steak
While your chimichurri is getting happy, fire up your grill to high heat (about 450-500°F). Generously season both sides of your steak with salt and pepper – don’t be shy!
When your grill is screaming hot, place the steak on and resist the urge to move it! Let it sear undisturbed for 4-5 minutes per side for medium-rare (adjust time slightly for thicker cuts). You’ll know it’s ready to flip when the steak releases easily from the grill grates.
Step 3: Slice and Serve
This might be the most important step – let your steak rest for 5 minutes after grilling. I know it’s tempting to dig right in, but trust me, this makes all the difference in keeping those juices locked in.
Now grab your sharpest knife and slice against the grain – this ensures every bite is tender and not chewy. Arrange those beautiful slices on a platter and generously spoon over your chimichurri sauce. Watch as your guests’ eyes light up when they see (and smell!) this masterpiece!
Tips for Perfect Argentinean Chimichurri Steak
After making this recipe countless times, I’ve picked up some tricks you won’t find in most cookbooks:
- Only fresh herbs! Dried parsley and oregano just don’t deliver that bright, vibrant flavor.
- Taste as you go – want more heat? Add extra red pepper flakes. Too tangy? Balance with a touch more olive oil.
- Don’t overcook! Flank steak turns tough fast – pull it at 130°F max and let carryover cooking do the rest.
- Double the sauce – trust me, you’ll want extra for drizzling on everything.
Follow these tips and you’re guaranteed steakhouse-quality results every time.
Serving Suggestions for Argentinean Chimichurri Steak
Oh, the possibilities! This chimichurri steak shines alongside simple sides that let it be the star. My go-to? Grilled asparagus with a squeeze of lemon – the smokiness plays so well with the herby sauce. For heartier meals, pile slices onto crusty bread to soak up all those delicious juices. And when I want something fresh, a simple tomato and red onion salad cuts through the richness perfectly. Honestly, that chimichurri makes everything taste better – I’ve even caught myself eating it by the spoonful!
Storing and Reheating Argentinean Chimichurri Steak
Here’s how to keep those leftovers tasting fresh (though in my house, there’s rarely any left!): Store the steak and chimichurri separately in airtight containers – the sauce will keep its bright green color better that way. The steak stays juicy for 3-4 days in the fridge, while the sauce, thanks to all that vinegar, happily lasts up to a week.
When reheating, go low and slow – microwave the steak at 50% power or warm it gently in a skillet with a splash of water. Never let it sizzle too long or it’ll turn tough as shoe leather! The sauce? Just give it a quick stir at room temperature – it actually tastes better the next day.
Nutritional Information for Argentinean Chimichurri Steak
Here’s the skinny on this flavorful dish (per serving): about 350 calories with 30g protein – perfect for a satisfying meal! Remember, these are just estimates – your actual nutrition may vary slightly depending on ingredient brands and steak marbling. That glorious chimichurri sauce? It’s packed with heart-healthy fats from olive oil and all the goodness of fresh herbs!
FAQ About Argentinean Chimichurri Steak
I get asked about this recipe all the time – here are the answers to the most common questions:
What’s the best steak cut for chimichurri? Flank or skirt steak are my top picks – they’re flavorful and soak up that sauce beautifully. But honestly? This chimichurri makes any cut taste amazing!
Can I substitute dried herbs? Please don’t! Fresh parsley and oregano make all the difference. In a pinch? Try cilantro instead of parsley – it’s not traditional, but still delicious.
How far ahead can I make the sauce? The chimichurri actually gets better with time! Make it up to 2 days ahead – just give it a good stir before serving.
Is chimichurri spicy? Only as spicy as you want! Start with 1/2 tsp red pepper flakes and add more to taste. My husband always adds extra – but that’s just him!
Can I use this sauce on other meats? Absolutely! Try it on grilled chicken, pork chops, or even roasted veggies. Once you taste it, you’ll want to put it on everything.
Did you love this Argentinean Chimichurri Steak as much as I do? Drop a quick rating below – I’d love to hear how yours turned out!
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Juicy Argentinean Chimichurri Steak in 30 Minutes Flat
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinean
- Diet: Low Lactose
Description
Argentinean Chimichurri Steak is a flavorful dish featuring grilled steak topped with a vibrant chimichurri sauce made from fresh herbs, garlic, and vinegar.
Ingredients
- 1 lb flank steak or skirt steak
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a bowl to make the chimichurri sauce.
- Let the sauce sit for at least 30 minutes to allow flavors to meld.
- Season the steak with salt and pepper.
- Grill the steak over high heat for 4-5 minutes per side for medium-rare.
- Let the steak rest for 5 minutes before slicing.
- Slice the steak against the grain and top with chimichurri sauce.
Notes
- Chimichurri can be stored in the refrigerator for up to a week.
- Use fresh herbs for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Argentinean Chimichurri Steak, grilled steak, chimichurri sauce
