Description
Sizzling Argentine Chimichurri Steak brings zesty herbal magic straight from Buenos Aires to your dinner plate. Fresh parsley, garlic, and olive oil create a tangy sauce that turns simple grilled beef into a spectacular meal your guests will absolutely devour.
Ingredients
Scale
Primary Protein:
- 1.5 pounds steak (ribeye, flank, or sirloin)
Steak Seasoning:
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 tablespoon olive oil
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 0.5 cup olive oil
Instructions
- Grab a small bowl and combine 1 cup finely chopped parsley, ½ cup finely chopped cilantro, 3 minced garlic cloves, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir in 2 tablespoons red wine vinegar, then slowly drizzle ½ cup olive oil while mixing. Allow the sauce to rest at room temperature for 15-20 minutes.
- Use paper towels to thoroughly dry 1½ pounds of steak. Massage 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika onto both sides of the meat. Rest the steak at room temperature for 10 minutes.
- Heat a cast-iron skillet to 400°F (204°C). Add 1 tablespoon olive oil to prevent sticking. Carefully place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare doneness.
- Transfer the steak to a cutting board and let it rest for 5 minutes. This helps the meat retain its juicy interior.
- Slice the steak against the grain into thin strips. Generously drizzle the prepared chimichurri sauce over the meat before serving.
Notes
- Let the steak rest at room temperature for 30 minutes before grilling to ensure even cooking and maximum tenderness.
- Chop herbs for chimichurri by hand instead of using a food processor to maintain a rustic, authentic texture with distinct herb pieces.
- Prepare chimichurri sauce at least an hour before serving to allow flavors to meld and intensify, creating a more complex taste profile.
- When grilling, use high heat and avoid moving the steak too much to develop a beautiful caramelized crust that seals in juices.
- Prep Time: 25-30 minutes
- Cook Time: 6-8 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 612 kcal
- Sugar: 0 g
- Sodium: 682 mg
- Fat: 47 g
- Saturated Fat: 14 g
- Unsaturated Fat: 32 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 115 mg