Authentic Argentinian Chimichurri Grilled Steak

A classic Argentinian preparation featuring tender steak seared to perfection and topped with a vibrant, herbaceous, and garlicky chimichurri sauce.

35 min total Base: 2 servings 650 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Sirloin or Ribeye Steak, Extra Virgin Olive Oil, Red Wine Vinegar, Dried Oregano — quantities stay the same regardless of serving count.

Sirloin or Ribeye Steak

500 grams(fixed)

Fresh Flat-leaf Parsley

1 cup

Garlic Cloves

4 pieces

Extra Virgin Olive Oil

0.5 cup(fixed)

Red Wine Vinegar

2 tablespoons(fixed)

Dried Oregano

1 teaspoon(fixed)

Red Chili Flakes

0.5 teaspoon

Instructions

Finely chop the parsley and garlic by hand to maintain texture; avoid using a food processor to prevent turning the herbs into a paste.

Combine olive oil, red wine vinegar, oregano, chili flakes, salt, and pepper in a bowl. Whisk until emulsified.

Let the chimichurri sauce rest at room temperature for at least 30 minutes to allow the flavors to meld.

Season the steak generously with coarse salt and grill over high heat for 4-6 minutes per side until reaching your desired doneness.

Remove the steak from the heat and let it rest for 10 minutes to redistribute the juices.

Slice the steak against the grain and drizzle generously with the prepared chimichurri sauce before serving.

💡 Chef's Tip

For the best flavor, make the chimichurri at least an hour before cooking. When grilling, use a meat thermometer to ensure a perfect medium-rare (130-135°F). Always slice against the grain for maximum tenderness.

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