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Juicy Argentinean Chimichurri Steak

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  • Name: Juicy Argentinean Chimichurri Steak

  • Prep Time: 20 minutes (plus 30 minutes marinating)

  • Cook Time: 10 minutes

  • Total Time: 1 hour

  • Course: Main Course

  • Cuisine: Argentinean

  • Difficulty: Easy

  • Servings: 4

Close your eyes and imagine the sizzle of a perfectly grilled steak hitting the table, its smoky aroma filling the air. Now, picture it topped with a vibrant, emerald-green sauce that is at once tangy, garlicky, herbaceous, and subtly spicy. This is not just a meal; it’s an experience. This is Juicy Argentinean Chimichurri Steak, a dish that captures the untamed spirit of the Pampas and the soul of Argentinean asado (barbecue).

This recipe is your passport to that experience. We’re demystifying the process, focusing on two simple yet critical components: a properly cooked, high-quality cut of steak and a truly authentic, from-scratch chimichurri sauce. Forget the bottled versions; the real thing is a revelation, and it comes together in minutes. This dish is deceptively easy, incredibly impressive, and guaranteed to transport your taste buds to a bustling Buenos Aires parrilla or a rustic countryside grill. It’s a celebration of simple, high-quality ingredients coming together in perfect harmony.

Juicy Argentinean Chimichurri Steak

Ingredients

For the Steak:

  • 1.5 – 2 lbs skirt steak or flank steak

  • 2 tablespoons olive oil

  • 1 teaspoon coarse kosher salt

  • 1 teaspoon black pepper, freshly cracked

  • 1 teaspoon smoked paprika

For the Authentic Chimichurri Sauce:

  • 1 cup firmly packed fresh flat-leaf parsley, stems removed

  • ½ cup fresh oregano leaves (do not substitute dried)

  • 4-5 large cloves garlic, peeled

  • ¼ cup red wine vinegar

  • ½ cup high-quality extra virgin olive oil

  • 1 small shallot, roughly chopped

  • 1 teaspoon red pepper flakes (adjust to taste)

  • ½ teaspoon coarse kosher salt

  • ¼ teaspoon black pepper, freshly cracked

Equipment

  • Grill or grill pan

  • Food processor or blender

  • Small mixing bowl

  • Tongs

  • Instant-read thermometer (highly recommended)

Instructions

Step 1: Prepare the Chimichurri Sauce

The key to an incredible chimichurri is allowing the flavors to meld. Make this first.

  1. In the bowl of a food processor, combine the parsley, oregano, garlic, and shallot. Pulse 8-10 times until the ingredients are finely chopped, but not puréed. You want a coarse, rustic texture, not a smooth paste.

  2. Transfer the chopped herb mixture to a medium bowl.

  3. Whisk in the red wine vinegar, followed by the extra virgin olive oil.

  4. Stir in the red pepper flakes, salt, and black pepper.

  5. Let the sauce sit at room temperature for at least 30 minutes before serving. This resting time is crucial for the flavors to marry and develop their full complexity.

Step 2: Prepare and Season the Steak

While the chimichurri rests, prepare the steak. Pat the skirt steak completely dry with paper towels. This is essential for achieving a beautiful, caramelized crust, not a steam.
Drizzle the steaks with two tablespoons of olive oil and rub it all over. Season both sides generously and evenly with the coarse salt, black pepper, and smoked paprika. Let the steak sit at room temperature for 30 minutes to take the chill off, which promotes more even cooking.

Step 3: Grill the Steak to Perfection

  1. Preheat your grill or a heavy grill pan over high heat. You want it screaming hot to get a great sear.

  2. Place the steak on the hot grill. For skirt steak, which is long, you may need to lay it across the grates in a “U” shape.

  3. Grill for 3-5 minutes per side, depending on thickness, without moving it. You’re looking for a dark, crispy crust with distinct grill marks.

  4. For a perfect medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use an instant-read thermometer for precision. Skirt steak is best served medium-rare to medium; any more and it can become tough.

  5. Pro Tip: If flare-ups occur, move the steak to a cooler part of the grill temporarily.

Step 4: The Crucial Rest

This is the most important step for a juicy steak. Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. Do not skip this! Resting allows the muscle fibers to relax and reabsorb the juices. If you cut it immediately, those precious juices will end up on your cutting board, not in your mouth.

Step 5: Slice and Serve

After resting, slice the steak against the grain. This means cutting perpendicular to the long muscle fibers you can see running through the meat. Slicing against the grain shortens these fibers, making each piece incredibly tender and easy to chew.
Transfer the sliced steak to a platter, pour any accumulated juices from the cutting board over the top, and then generously spoon the vibrant chimichurri sauce over the steak. Serve immediately with extra sauce on the side.

Chef’s Notes & Tips for Success

  • The Cut of Steak Matters: Skirt steak is the traditional Argentinean choice for its robust, beefy flavor that stands up to the powerful chimichurri. Flank steak is an excellent, leaner alternative. Both are thin cuts that cook quickly and require slicing against the grain.

  • Don’t Purée the Chimichurri: The texture is paramount. A food processor makes it easy, but pulse carefully. If you over-process it, it will become bitter and muddy. When in doubt, chop it by hand for the most authentic texture.

  • Room Temperature is Key: Allowing the sauce to rest and the steak to come to room temperature are small steps with a big impact on flavor and texture.

  • Serving Suggestions: This dish is a centerpiece. Serve it with classic Argentinean sides like a simple mixed green salad, grilled provolone cheese (provoleta), or crusty bread to soak up the sauce and juices. For a heartier meal, add grilled vegetables or french fries.

  • Make-Ahead: The chimichurri sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavor will only improve. Let it come to room temperature before serving.

Nutrition Information

(Please note: The following is an estimate and can vary based on the specific cut of meat and ingredient brands.)

Serving Size: 4-5 oz steak with 2 tablespoons chimichurri | Calories: 485 | Total Fat: 38g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 780mg | Total Carbohydrates: 4g | Dietary Fiber: 1g | Sugars: 0g | Protein: 32g

A Note on Nutrition: This dish is a powerhouse of high-quality protein, essential for muscle maintenance and satiety. The fats are primarily monounsaturated from the high-quality olive oil, which is considered a heart-healthy fat. The chimichurri sauce is not just a flavor enhancer; it’s a source of antioxidants and vitamins from the fresh herbs (parsley and oregano) and garlic. While the sodium content is notable due to the coarse salt, it can be adjusted to taste. This is a nutrient-dense meal that fits well into a balanced diet, providing robust energy and satisfaction

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