Sometimes a recipe is already so simple that it doesn’t need simplifying, case in point this classic Argentine chimichurri steak. And in its simplicity, it is perfect. The vibrant chimichurri sauce is used both as a marinade and topping for the grilled steak. Not that there is something wrong with a barbecued slab of steak on its own, but the sauce intensifies the flavors and adds a bright note to an otherwise dull composition.
I’m slowly testing the waters of Latin America and am excited to explore it more, beyond the familiar Mexican cuisine, and share my culinary finds of this rich culture with you. Because burrito and taco is not the same dish in all of South America, as the owner of our local Puerto Rican bistro will promptly tell you with pride. And he is not wrong. The flavors are noticeably different. But more of Puerto Rican flavors some other time. I haven’t “arrived” there yet, aside from our Javier’s Bistro.
Argentina is known for its cuisine packed full of flavor that you can’t resist and mostly consists of food dripping in delicious sauce. Steak is commonly served in many households on a daily basis and the chimichurri sauce gives it a powerful flavor punch.
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 own batch, you’ll start putting it on nearly everything: from bread to roasted vegetables, potatoes to mixing it into a homemade vinaigrette. I’m pretty sure you’ll find plenty of other uses for it, too.
So, if you can’t travel, bring the world to you. Taste the Globe from your own kitchen, or in this case, your backyard! Transport your taste buds to the land of gauchos and world’s number one authority in grilling.
Step-By-Step Asado Instructions
In case you want to grill your steak as Argentinians do, otherwise see the recipe below.
- 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 in a few pinecones. Don’t use the lighter fluid.
- When the flames and smoke of your initial fire have relented (about 40 minutes), you will have a pile of smoldering charcoal.
- Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the flavor of the meat. (Flank and skirt steak respond beautifully to asado cooking.) The temperature is right when you hear a gentle but constant sizzling.
- Put the meat on the grill. Cook low and slow until the desired doneness. It normally takes about 40 minutes to 2 hours to cook an asado so don’t worry about overcooking the meat. (I like my beef not to be still breading while I eat it, so my steaks are always well done.)
Argentinians don’t like to rush so they take their time to cook and prepare the food and more importantly to enjoy each other’s company. For a lot of Argentinians, the ritual gathering is just as if not more important than the food itself.
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Classic Argentine Chimichurri Steak Recipe
Step by step classic Argentina #chimichurri #steak, juicy and delicious! #dinner #asado #grilling #recipe #glutenfree Click To Tweet
~ Free Tip ~
The sauce is best served at room temperature. It will keep for 2 weeks in the fridge.
ESSENTIALS
for Classic Argentine Chimichurri Steak
How to Make Classic Argentine Chimichurri Steak:
- Using a food processor or blender, blend the ingredients for the sauce just until everything is combined and garlic is very finely minced. Set aside.
- Place the steak in a nonreactive (glass, ceramic, stainless steel) container. Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the refrigerator for at least 2 hours or overnight.
- Allow steak to come to room temp before proceeding (about 1/2 hour out of the fridge) Preheat grill to high. Sprinkle steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside (or to your liking).
- Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.
Classic Argentine Chimichurri Steak
Ingredients
Steak
- 2 lbs skirt steak flank steak or top round steak (boneless)
- Salt and pepper to taste
Chimichurri sauce
- 1 bunch flat leaf parsley roughly chopped (1 cup, packed)
- 5 large garlic cloves roughly chopped about 3 tablespoons
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 cup distilled white vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Using a food processor or blender, blend the ingredients for the sauce just until everything is combined and garlic is very finely minced. Set aside.
- Place the steak in a nonreactive (glass, ceramic, stainless steel) container. Spread four tablespoons of chimichurri sauce on top of the steak. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the refrigerator for at least 2 hours or overnight.
- Allow steak to come to room temp before proceeding (about 1/2 hour out of the fridge). Preheat grill to high. Sprinkle steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside (or to your liking).
- Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.
Notes
Nutrition
Pin it now: Classic Argentine Chimichurri Steak
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I tried this recipe yesterday for a family gathering and everyone loved it! Thank you
So happy to read that, Yesenia! Thanks for stopping in. 😀
Last weekend I tried your recipe, It was awesome!! My Kids also love it. The full credit goes to you!! Thank you so mach.
Hi Brad, I love reading that! Thanks for trying out our recipe!
This was perfect with the unleavened bread and flank steak I served tonight. I like it on bread a little more than my meat. So YUMMY!
Thank you, Mateo! I’m so happy you liked it. 🙂
Thanks I’m anxious to try it. I think I’ll give the indirect heat/low and slow a go. Thanks for including that as an option!
Great! Let me know how it turned out. 🙂
I just bought a beautiful skirt steak yesterday and was looking for an authentic recipe. How do you cook the steak? In your blog you mention low and slow but that’s not what is described in the recipe. Can you provide some clarification? Thanks!
Hi, Cathy! I cook it as it is described in the recipe. The mention of the “low and slow” is for Asado version – traditional Argentinian way to grill the steak (in case you want to try it). I should’ve been more clear about it and I apologize. I made adjustments. Hope you enjoy the steak!
Both the steak and the sauce look amazing! Thanks for sharing the recipes with SYC.
hugs,
Jann
So happy you like it, Jann! 😀 Thanks for stopping in!
Your Chimichurri Steak looks amazing, we will love it! Thanks so much for sharing this post with us at Full Plate Thursday and come back soon!
Miz Helen
Thanks so much 🙂
I’ve never tried chimichurri sauce before – looks like something I would definitely like! Pinning to try! Thanks for sharing at The Blogger’s Pit Stop! Roseann from This Autoimmune Life
it’s simple and delicious. I hope you’ll give it a try. 🙂
Looks amazing! Perfect with a good Malbec.
Yes, cheers! 😀 Thanks, Alisa!
Delicious steak recipe! Pinning it to my Dinner Recipe Board!
Thank you, Love! I appreciate it 🙂
I’m crazy about chimichurri sauce, it adds so much flavor to all grilled meats…perfect for summer meals.
I agree. Amazing how simple ingredients can produce so much flavor. Thanks for visiting, Karen!
Ahhhh I just learnt something new Jas. Asado is exactly the same as a braai here in South Africa. That’s so cool. After rugby, it’s our national sport 😉 And I can’t wait to try the chimichurri steak. The hubby has already been given all the instructions
LOL, what a great sport. Thank you for trying yet another recipe of mine. I appreciate it so much! Hope the rest of your week is great! x
I can not wait to try this! I love this Chimichurri on Steak!
Yay! Thanks, Carrie! 🙂
This looks delicious! I think my husband would truly enjoy this take on steak – thanks so much for sharing, off to give this a try!
Thank you, Kirsty! Men do love their steaks, don’t they? 🙂
Oh, I made Chimichurri once! I think my boys palates are not “refined” enough yet for that, but I liked it! I should try yours out and see 😉 Thanks Jas!
Yeah, I don’t think chimichurri is high on kids’ list of favorite foods, lol. More for us, ha! Thanks, Marissa!
Definitely, something new to try for dinner. Thank you for sharing this. Cheers!
Thank you, Krystal! Hope you like it 🙂
I can eat this all summer long, honestly! A well made fresh chimichurri over steak = to die for. Throw in some Pao de Quiejo and this is a complete dinner! Pinned.
Yum, it would be great with Pao de Quiejo! Thanks for stopping in, Milena! 🙂
Sounds delicious. Thanks for sharing :0)
Thanks, Aileen!