Classic Argentine Chimichurri Steak Asado

No summer grill is complete without my tender Chimichurri Steak recipe! Easy Argentine marinated flank steak topped with a mouthwatering sauce bursts with flavors; everyone will beg for seconds! 

We use the vibrant chimichurri sauce as a marinade and topping for the grilled beef.

Sometimes a recipe is already so simple that it doesn't need simplifying - this classic Argentine chimichurri steak is a case in point. And in its simplicity, it is perfect.

Argentina is known for its cuisine, packed with flavor that you can't resist, and mainly consists of food dripping in a delicious sauce.

There is nothing wrong with a barbecued slab of beef on its own, but the sauce with fresh herbs intensifies the flavors and adds a bright note to an otherwise dull composition.

Grilled meat is commonly served in many households daily, and the chimichurri sauce gives it a powerful flavor punch.

📃 Why it Works

• Easy to prep: A delicious grilled flank steak doesn't take long to prepare, so it's a great option if you don't have hours to spend in the kitchen,
• Simple ingredients: I love this dish because of its simplicity. Just a few essential ingredients, and you have one tasty dinner on your hands.
• Gluten and dairy-free: An excellent recipe for those with dietary restrictions.

Chimichurri origin

This dish originated in the countryside of Argentina, Uruguay, and Colombia.

The chimichurri sauce has two versions: a green (chimichurri Verde) and a red (chimichurri Rojo) version.

In the Land of Silver, where grilled meat (asado) is a form of art,  chimichurri sauce is an essential condiment and doubles as a marinade.

Some chimichurri recipes use cilantro and cumin but not the Argentinian version.

The stars of this sauce are parsley and garlic. Once you make your batch, you'll start putting it on nearly everything: from bread to roasted vegetables, chicken, sausages, fish, and eggs to mixing it into a homemade vinaigrette.

So, if you can't travel, bring the world to you. Taste the Globe from your kitchen, or in this case, your backyard!

Transport your taste buds to the land of gauchos and the world's number-one authority in grilling.

🛒 Ingredients and Notes

🥩 Meat

Use your favorite beef cut, cook to your preference, and then top with the sauce. Try one of these boneless cuts if you're not sure:

• flank steak (top round) - thin and very tender 
• skirt steak - not as tender as flank but similar in flavor
• ribeye - marbled with fat to ensure excellent flavor
• top sirloin (or New York strip) - lots of beefy flavors

🥣 Sauce

The Argentine chimichurri is traditionally prepared with a mortar or by finely chopping the herbs by hand, but a food processor is a convenient shortcut.

We know chimichurri sauce mainly as Argentine, but it is also prevalent in Uruguay and Paraguay, with slightly different variations.

• Vinegar: After researching the classic Argentinian sauce, we used white vinegar; however, some kitchens prefer balsamic, red wine vinegar, or lemon juice.
• Parsley: We grow flat-leaf parsley in our garden, which is the best way to use our abundant supply.
• You will also need garlic, red pepper flakes (or use ground chili pepper), and oregano, which have a spicy flavor and intense aroma that combines perfectly with barbecued meat.

🔪 Step by Step Instructions

Chimichurri

1. Place all the ingredients for the sauce in a bowl of a food processor or blender.
2. Pulse until everything is combined and the garlic is finely minced, scraping down the sides as needed.
3. Transfer to a bowl and set aside.

Flank Steak

1. Place the flank in a nonreactive (glass, ceramic, stainless steel) container or a resealable plastic bag. Spoon 4 tablespoons of chimichurri sauce on top of it and spread it evenly all around; flip the meat over a few times to coat. Marinate at room temperature for 1 hour or in the refrigerator for at least 2 hours or overnight.
2. Allow meat to come to room temp before proceeding (about ½ hour out of the fridge); preheat grill to high (gas grill or charcoal - whichever is your preference). Sprinkle with salt and pepper and cook for 3-4 minutes per side (5-6 minutes per side) until lightly charred on the outside and medium-rare inside (or to your liking).
3. Let chimichurri steak rest for 5 minutes before slicing. Slice against the grain on a cutting board; spoon flavorful chimichurri sauce on top or serve on the side.

👩‍🍳 Helpful Tips

• Don't overprocess the sauce, as the oil will emulsify. The sauce is best when somewhat chunky. 
• The sauce is best served at room temperature and will keep for two weeks in the fridge.
• Use a meat thermometer (insert horizontally until the tip reaches the thickest part) to test for doneness. Rare: 15°F (52°C); Medium rare: 135°F (57°C); Medium: 145°F (63°C); Medium well: 150°F (66°C); Well done: 160°F (71°C).
• To be safe and not overcook the chimichurri marinated steak, check the inside temperature BEFORE you think it's ready.
• Rest your flank for 5 minutes before serving, covering lightly with foil. The meat temperature will continue to rise about 5°F during this time (called "carryover cooking").

How to make authentic Argentine asado?

In case you want to grill your steak as Argentinians do, follow these simple steps:

1. Start your fire. Make a stack of dry wood sitting on top of a heap of lump charcoal. Light the fire. Use a ball of paper underneath the wood to help with this process, or add a few pinecones. Don't use lighter fluid. When the flames and smoke of your initial fire have relented (about 40 minutes), you will have a pile of smoldering charcoal.
2. Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the meat's flavor. (Flank and skirt steak respond beautifully to asado cooking.) The temperature is correct when you hear a gentle but constant sizzling.
3. Put the meat on the grill. Cook low and slow until the desired doneness. It usually takes about 40 minutes to 2 hours to cook an asado, so don’t worry about overcooking the meat.

Argentinians don't like to rush, so they take their time to cook, prepare the food, and, more importantly, enjoy each other's company. 

For many Argentinians, the gathering ritual is as, if not more important, than the food itself.

❓ Frequently Asked Questions

More grilled recipes

📖 Recipe

Update Notes: This recipe was originally published in May 2018 and updated in January 2021 with new photos and recipe tips.