Description
There’s something truly special about the simplicity of Argentinean cuisine, where fresh herbs, quality meat, and bold flavors come together in perfect harmony. This Argentinean Chimichurri Steak is the kind of dish that’s made for summer evenings around the grill, family gatherings, or even a cozy dinner when you want something hearty yet vibrant. Inspired by the culinary traditions of Argentina, chimichurri sauce has long been celebrated as the perfect pairing for steak, bringing brightness and zest to every bite. This recipe honors that tradition while making it simple enough for anyone to prepare at home.
Ingredients
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2 lbs (900 g) flank steak or skirt steak
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1 cup fresh parsley, finely chopped
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1/2 cup fresh cilantro, finely chopped (optional but recommended)
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4 garlic cloves, minced
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2 tbsp fresh oregano, chopped (or 2 tsp dried oregano)
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1/2 cup olive oil
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3 tbsp red wine vinegar
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1 tsp red pepper flakes (adjust to taste)
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1/2 tsp smoked paprika
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Salt and black pepper to taste
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Juice of 1 lemon
Instructions
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Begin by preparing the chimichurri sauce. In a medium bowl, combine parsley, cilantro, oregano, and garlic.
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Stir in the red wine vinegar, olive oil, red pepper flakes, smoked paprika, lemon juice, and a generous pinch of salt and pepper. Mix well until the ingredients are fully incorporated.
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Taste the sauce and adjust the seasoning if needed. Set aside to allow the flavors to develop while you prepare the steak.
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Pat the steak dry with paper towels and season both sides generously with salt and pepper.
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Preheat your grill or cast-iron skillet over high heat until very hot.
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Cook the steak for 3–5 minutes per side for medium-rare, or adjust to your preferred doneness.
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Remove the steak from the heat and let it rest for 5–7 minutes to allow the juices to redistribute.
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Slice the steak thinly against the grain.
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Serve with a generous spoonful of chimichurri sauce drizzled over the top, and pass extra sauce at the table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes