There are few dishes as soul-satisfying and robust as a perfectly grilled Argentinean Chimichurri Steak. Ideal for summer BBQs, weekend family gatherings, or anytime you crave smoky meat and vibrant herbs, this classic South American dish brings together the heat of the grill and the cool zip of fresh herbs.

In Argentina, steak isn’t just dinner—it’s a cultural event. I first encountered Chimichurri on a dusty road outside Buenos Aires where a roadside parrilla (grill house) was serving the most unforgettable steak I’d ever tasted. The star? A tangy green sauce ladled generously over thick, juicy beef. Since then, this dish has been my go-to for impressing guests and celebrating any occasion that calls for good food and great company.

What Is Chimichurri?

Chimichurri is a herbaceous, garlicky sauce made from fresh parsley, oregano, garlic, vinegar, olive oil, and chili flakes. In Argentina and Uruguay, it’s practically a national condiment—served not just on steak, but also with chicken, fish, and even grilled vegetables.

There are two main types:

• Chimichurri Verde (Green) – the classic version made with parsley and garlic.

• Chimichurri Rojo (Red) – includes red bell pepper or paprika for a deeper color and flavor.

This recipe focuses on the vibrant green version, which pairs perfectly with grilled steak.

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Why This Chimichurri Steak Recipe Works

• Authenticity: Based on traditional Argentine techniques and ingredients.

• Flavor balance: The steak’s richness is beautifully offset by the acidic bite and fresh herbs of the chimichurri.

• Ease of preparation: Simple ingredients and straightforward steps make this dish perfect for home cooks.

• Perfect for grilling season: Fire up your BBQ or use a cast-iron skillet for a charred, flavorful crust.

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Ingredients You’ll Need

For the Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley (packed)

• 4 cloves garlic

• 2 tablespoons fresh oregano (or 2 teaspoons dried oregano)

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1/2 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon lemon juice (optional)

• Salt and black pepper to taste

For the Steak:

• 1.5 to 2 pounds of flank steak, skirt steak, or ribeye

• Salt and freshly cracked black pepper

• 1 tablespoon olive oil

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Step-by-Step Instructions

Step 1: Make the Chimichurri Sauce

1. Chop the herbs finely. You can use a food processor, but pulsing carefully is key—you want a coarse texture, not a purée.

2. Mix the ingredients. In a medium bowl, combine parsley, garlic, oregano, and red pepper flakes.

3. Add liquids. Stir in olive oil, red wine vinegar, lemon juice (if using), and season with salt and pepper.

4. Let it rest. For the best flavor, allow the sauce to sit for at least 30 minutes at room temperature. It gets better as it sits.

Step 2: Prepare the Steak

1. Bring to room temperature. Let your steak rest on the counter for about 30 minutes before cooking.

2. Season well. Generously salt and pepper both sides of the steak. For extra flavor, drizzle with a bit of olive oil and rub it in.

Step 3: Grill or Sear the Steak

• Grill: Preheat your grill to high heat. Grill steak 3–5 minutes per side for medium-rare, depending on thickness.

• Cast-Iron Skillet: Heat the pan until very hot. Add a little oil and sear the steak 3–4 minutes per side.

Use a meat thermometer for accuracy:

• Rare: 125°F (52°C)

• Medium Rare: 130–135°F (54–57°C)

• Medium: 140°F (60°C)

Step 4: Rest and Slice

1. Let it rest. Once cooked, transfer steak to a cutting board and rest for 10 minutes. This ensures juicy results.

2. Slice against the grain. Cut the steak thinly across the grain to maximize tenderness.

Step 5: Serve

• Spoon chimichurri over the sliced steak just before serving.

• Reserve extra sauce on the side for guests to add more.

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Tips for Success

1. Choose the Right Cut

• Flank or Skirt Steak: Traditional, flavorful, and quick to cook.

• Ribeye: Adds richness with marbled fat.

• Sirloin or NY Strip: Also work well for more bite.

2. Don’t Overprocess the Chimichurri

Aim for a rough chop. Overmixing will turn your sauce into a paste rather than a fresh, vibrant topping.

3. Make Chimichurri Ahead of Time

Letting the sauce sit for several hours—or even overnight—deepens its flavor. Store in the fridge and bring to room temperature before serving.

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Serving Suggestions

This steak can stand alone as the centerpiece of your meal or be paired with traditional Argentine sides:

• Grilled Vegetables: Bell peppers, onions, and zucchini.

• Provoleta: Grilled provolone cheese with oregano and chili flakes.

• Papas Fritas: Classic crispy fries or roasted potatoes.

• Empanadas: Start your meal with beef or cheese-filled turnovers.

• Malbec Wine: No Argentinean meal is complete without a robust red wine.

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Chimichurri Variations

Want to experiment with flavors?

• Add Cilantro for a Latin twist.

• Try Shallots instead of garlic for milder flavor.

• Add Smoked Paprika for depth and color.

• Use White Wine Vinegar for a sharper taste.

While purists may frown, these variations can add new dimensions to your steak night.

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Storing Leftovers

• Steak: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.

• Chimichurri: Keeps for up to 1 week in the fridge. Freeze for up to 3 months in ice cube trays for quick use.

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Frequently Asked Questions

Can I make Chimichurri ahead of time?

Yes! In fact, chimichurri tastes even better when made in advance. Just refrigerate and allow it to come to room temperature before serving.

Is Chimichurri spicy?

Not overly. The red pepper flakes give it a gentle heat, but you can increase or decrease to taste.

Can I use dried herbs?

Fresh herbs are best, but you can substitute with dried in a pinch. Use about 1/3 the amount of dried herbs compared to fresh.

What’s the best way to reheat steak?

Wrap in foil and warm in a 275°F oven for about 10 minutes, or use a skillet over low heat. Avoid microwaving, which can dry it out.

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Cultural Spotlight: The Argentine Asado

An asado isn’t just a BBQ—it’s an event. Families gather for hours, grilling everything from chorizo and morcilla (blood sausage) to steaks and ribs over wood-fired flames. Chimichurri is always close at hand.

In Argentina, grilling is an art form, with the asador (grill master) commanding respect. It’s about community, time, and letting the meat shine. This recipe brings a taste of that tradition to your table.

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Why You’ll Love This Recipe

• It’s show-stopping: Perfect for entertaining.

• It’s quick and easy: 30-minute marinade and 15-minute cook time.

• It’s healthy: Packed with herbs, olive oil, and lean protein.

• It’s versatile: Works for weeknight dinners or backyard celebrations.

Whether you’re grilling for guests or looking to elevate your next steak night, this Argentinean Chimichurri Steak delivers bold flavor, cultural depth, and unforgettable taste.

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Ready to Fire Up the Grill?

If you’re craving a dish that marries fire, flavor, and freshness, this Chimichurri Steak is your answer. Let the bold spices, aromatic herbs, and char-grilled steak transport you to the heart of Argentina—no passport required.

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