What is chimichurri steak?

Chimichurri steak is a grilled or pan-seared beef steak served with chimichurri sauce, a fresh herb condiment made from parsley, garlic, olive oil, and red wine vinegar. It's a traditional dish from Uruguay and Argentina.

Can I make chimichurri sauce ahead of time?

Yes, and it's actually better that way. Making the sauce a few hours or even a day ahead allows the flavors to blend and deepen. Store it in a covered container in the fridge and bring it to room temperature before serving.

What cut of beef is best for chimichurri steak?

Ribeye, T-bone, and strip steak are all excellent choices. Look for cuts with some fat marbling and at least an inch of thickness for the best sear and texture.

Can I use chimichurri on other proteins besides beef?

Absolutely. Chimichurri works well on grilled chicken, fish, shrimp, and even roasted vegetables. The sauce is versatile and pairs well with anything cooked over high heat.

Chimichurri Steak: The Easy Recipe You'll Make Again

Name: Chimichurri Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentine and Uruguayan
Ingredients: 2 ribeye, T-bone, or strip steaks, at least 1 inch thick; Coarse salt, to taste; Black pepper, to taste; 2 tablespoons olive oil, for brushing the steak; 1 cup fresh flat-leaf parsley, finely chopped; 3 garlic cloves, minced; 2 tablespoons red wine vinegar; 1/2 cup olive oil; 1 small red chili, deseeded and finely chopped; 1 teaspoon dried oregano; Salt and black pepper, to taste

Description

A bold, juicy grilled or pan-seared steak topped with fresh, garlicky chimichurri sauce inspired by the asados of Uruguay and Argentina.

Ingredients

Scale

2 ribeye, T-bone, or strip steaks, at least 1 inch thick
Coarse salt, to taste
Black pepper, to taste
2 tablespoons olive oil, for brushing the steak
1 cup fresh flat-leaf parsley, finely chopped
3 garlic cloves, minced
2 tablespoons red wine vinegar
1/2 cup olive oil
1 small red chili, deseeded and finely chopped
1 teaspoon dried oregano
Salt and black pepper, to taste

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Instructions

Finely chop the parsley by hand and place it in a bowl.
Add the minced garlic, red wine vinegar, olive oil, chopped red chili, dried oregano, salt, and black pepper.
Stir the chimichurri sauce until combined.
Let the sauce rest for at least 10 minutes so the flavors can come together.
Season the steaks generously with coarse salt and black pepper on both sides.
Brush the steaks lightly with olive oil.
Heat a grill or heavy pan over medium-high heat until very hot.
Cook the steaks for 2 to 3 minutes per side for medium-rare, 3 to 4 minutes per side for medium, or 4 to 5 minutes per side for well done.
Transfer the steaks to a cutting board and let them rest for 5 minutes.
Slice the steak against the grain or serve it whole.
Spoon chimichurri sauce over the steak or serve it on the side.

Notes

Make the chimichurri at least 10 minutes ahead, or up to a day before serving, for deeper flavor. Chop the herbs by hand for the best rustic texture. Let the steak rest before slicing to keep it juicy.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Grilled or Pan-Seared
Cuisine: Argentine and Uruguayan

Nutrition

Serving Size: 1 steak with chimichurri
Calories: 620
Sugar: 1g
Sodium: 520mg
Fat: 48g
Saturated Fat: 15g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 43g
Cholesterol: 125mg