Argentine Chimichurri Steak
A perfectly seared Argentine-style steak crowned with the iconic chimichurri sauce — a vibrant, herby, garlicky condiment that's the soul of Argentine grilling.
Ingredients
Steak
- 4 ribeye or strip steaks (250g each, 2.5cm thick)
- 2 tbsp olive oil
- Coarse sea salt
- Freshly cracked black pepper
Chimichurri
- 1 large bunch fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh oregano leaves (or 1 tbsp dried)
- 1 small red chili, seeded and finely diced
- 120ml extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp coarse sea salt
- 1/2 tsp freshly cracked black pepper
- 2 tbsp hot water
Instructions
Make the Chimichurri
Combine the finely chopped parsley, minced garlic, oregano, and red chili in a bowl. Add the olive oil, red wine vinegar, salt, pepper, and hot water. Stir well and let it sit at room temperature for at least 20 minutes so the flavors meld. The sauce should be loose and spoonable.
Temper the Steaks
Remove steaks from the refrigerator 30-40 minutes before cooking. Pat them completely dry with paper towels. Rub with olive oil and season very generously with coarse sea salt and cracked black pepper on both sides.
Heat the Grill or Pan
Get a cast-iron skillet or grill screaming hot — you want to see wisps of smoke. Argentine steak relies on an intense sear.
Sear the Steaks
Place steaks on the hot surface and do not move them for 4-5 minutes until a deep, mahogany crust forms. Flip once and cook another 3-4 minutes for medium-rare (internal temp 52°C / 125°F).
Rest
Transfer steaks to a cutting board and let them rest for 8-10 minutes. This is non-negotiable — it allows the juices to redistribute throughout the meat.
Serve
Slice against the grain if desired, or serve whole. Spoon a generous amount of chimichurri over each steak. Serve with crusty bread to soak up the juices and extra chimichurri on the side.
Nutrition Facts
* Based on a 2,000 calorie diet.