Chimichurri steak is a quintessential Argentine dish that highlights the country’s love for grilled meats and bold, fresh flavors. This recipe features a juicy, perfectly grilled steak topped with vibrant and tangy chimichurri sauce, making it an irresistible meal for any occasion.
Ingredients:
For the Steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 1 small red chili or 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions:
Making the Chimichurri Sauce:
- Combine Ingredients:
- In a bowl, mix together the chopped parsley, cilantro (if using), minced garlic, red chili or red pepper flakes, dried oregano, olive oil, and red wine vinegar. Season with salt and pepper to taste.
- Rest the Sauce:
- Let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together. This can also be prepared a day in advance and refrigerated; bring to room temperature before serving.
Preparing the Steak:
- Season the Steaks:
- Generously season both sides of the steaks with salt and freshly ground black pepper. Drizzle with olive oil and rub it into the meat.
- Preheat the Grill:
- Preheat your grill to high heat. If using a stovetop, heat a cast-iron skillet over high heat until it’s smoking hot.
- Grill the Steaks:
- Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Rest the Steaks:
- Remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute.
Serving the Chimichurri Steak:
- Slice the Steak:
- Slice the rested steak against the grain into thin strips.
- Top with Chimichurri:
- Arrange the steak slices on a serving platter and spoon the chimichurri sauce generously over the top.
- Garnish and Serve:
- Garnish with extra chopped parsley if desired. Serve immediately with your favorite side dishes such as roasted potatoes, grilled vegetables, or a fresh salad.
Conclusion:
Chimichurri steak is a celebration of Argentine culinary tradition, combining the robust flavors of perfectly grilled meat with the bright, herby notes of chimichurri sauce. This dish is perfect for a barbecue, a special dinner, or any time you want to bring a taste of Argentina to your table. ¡Buen provecho!