Argentinian Chimichurri Steak

In Argentina, grilling meat is not just cooking — it is a sacred ritual called asado, a centuries-old tradition that brings families together around the fire. At the heart of every asado is chimichurri, a vibrant, herbaceous sauce that cuts through the richness of grilled beef with bright parsley, garlic, and a punch of red wine vinegar.

Ingredients

Steak

• 4 ribeye or strip steaks (10-12 oz each, 1-inch thick)
• 2 tbsp olive oil
• Coarse salt
• Freshly cracked black pepper

Chimichurri Sauce

• 1 cup packed fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped (or 2 tbsp dried)
• 6 cloves garlic, minced
• 1 small shallot, finely minced
• 1 tsp red pepper flakes
• 1/3 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 tsp coarse salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Make the chimichurri: Combine parsley, oregano, garlic, shallot, red pepper flakes, salt, and pepper in a bowl. Pour in vinegar and olive oil. Stir well. Let sit at room temperature for 30 minutes.
2. Temper the steaks: Remove steaks from the fridge 45 minutes before cooking. Pat completely dry. Season generously with coarse salt and pepper.
3. Preheat your grill: Get it screaming hot — 500 degrees F or above. Rub steaks lightly with olive oil.
4. Grill the steaks: Cook without moving for 4-5 minutes for a deep crust. Flip once and cook 3-4 minutes for medium-rare (130 degrees F internal). For medium, add 1-2 minutes per side.
5. Rest the meat: Transfer to a cutting board and rest 8-10 minutes.
6. Serve: Slice against the grain or serve whole. Spoon chimichurri over each steak with extra on the side.

Pro Tips

• Hand-chop the herbs rather than using a food processor. Argentinians keep chimichurri chunky — the texture is part of the experience.
• Never press steaks with a spatula while cooking — you are squeezing out the juices and flavor.
• Use an instant-read thermometer: 125 degrees F rare, 130 degrees F medium-rare, 140 degrees F medium.

Serving Suggestions

Serve with arugula salad, grilled vegetables, and crusty bread. Pair with a bold Malbec from Mendoza. Leftover chimichurri keeps refrigerated for up to a week.

Prep Time: 15 minutes (plus 45 minutes tempering) | Cook Time: 10 minutes | Servings: 4

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