Get ready to transform your dinner game with this mouthwatering Argentinian Chimichurri Steak. This recipe combines perfectly cooked beef with a vibrant, herb-packed chimichurri sauce that’s both authentic and incredibly flavorful. As someone who’s tested countless steak recipes, I can confidently say this combination delivers restaurant-quality results right in your kitchen.
Ingredients
For the Steak:
- 2 pounds ribeye or strip steak (about 1.5 inches thick)
- 2 tablespoons olive oil
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano leaves
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the steak from the refrigerator 30-40 minutes before cooking to bring it to room temperature.
- Meanwhile, prepare the chimichurri sauce: Combine all sauce ingredients in a bowl, stirring well to mix. Let it sit at room temperature while you cook the steak – this allows the flavors to meld together.
- Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Heat a cast-iron skillet or heavy-bottom pan over high heat until it’s smoking hot.
- Add olive oil to the pan and carefully place the steak in the hot skillet.
- For medium-rare, cook for 4-5 minutes on each side, or until internal temperature reaches 135°F (57°C).
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak against the grain and serve with generous spoonfuls of chimichurri sauce.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Rest Time: 10 minutes
Total Time: 35-37 minutes
Servings: 4-6 people
Recipe Notes
- The key to perfect steak is starting with room-temperature meat and a blazing hot pan.
- Make the chimichurri sauce up to 24 hours in advance for more intense flavor. Store in an airtight container in the refrigerator.
- If you can’t find fresh oregano, use 2 teaspoons dried oregano instead.
- For the best texture, hand-chop the herbs rather than using a food processor.
- The steak’s internal temperature will rise about 5 degrees while resting, so factor this into your desired doneness.
- Store leftover chimichurri sauce for up to 1 week in the refrigerator – it’s great on chicken, fish, or vegetables too!
Argentinian Chimichurri Steak
This recipe combines perfectly cooked beef with a vibrant, herb-packed chimichurri sauce that's both authentic and incredibly flavorful.
Ingredients
- 2 pounds ribeye or strip steak about 1.5 inches thick
- 2 tablespoons olive oil
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup fresh parsley finely chopped
- 3 cloves garlic minced
- 2 tablespoons fresh oregano leaves
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the steak from the refrigerator 30-40 minutes before cooking to bring it to room temperature.
- Meanwhile, prepare the chimichurri sauce: Combine all sauce ingredients in a bowl, stirring well to mix. Let it sit at room temperature while you cook the steak – this allows the flavors to meld together.
- Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Heat a cast-iron skillet or heavy-bottom pan over high heat until it's smoking hot.
- Add olive oil to the pan and carefully place the steak in the hot skillet.
- For medium-rare, cook for 4-5 minutes on each side, or until internal temperature reaches 135°F (57°C).
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak against the grain and serve with generous spoonfuls of chimichurri sauce.
