Bife con Chimichurri
Argentinian grilled steak topped with a vibrant, herbaceous chimichurri sauce made from fresh parsley, garlic, and red wine vinegar. Simple, bold, and deeply satisfying.
- Total time
- 35 min
- Servings
- 2
- Calories
- 720
- Protein
- 54g
Ingredients
- 2 steaks (8–10 oz each) beef ribeye or strip steaks
- 1 cup fresh flat-leaf parsley, packed
- 4 cloves garlic, peeled
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—on a cutting board.
- 2
Chop the parsley very finely until it looks like dark green breadcrumbs, removing any thick stems first.
- 3
Pour 0.5 cup olive oil into a small bowl, then add the minced garlic, chopped parsley, 0.25 cup red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper.
- 4
Stir the chimichurri with a spoon until the oil, vinegar, and herbs are thoroughly combined and look uniform in color, about 30 seconds.
- 5
Pat each steak dry with paper towels on both sides to remove any moisture, which helps them brown better.
- 6
Sprinkle each steak lightly with salt and black pepper on both sides, then set them aside on a plate.
- 7
Heat a 12-inch cast-iron skillet or heavy grill pan over medium-high heat until a drop of water sizzles and evaporates instantly, about 3 minutes.
- 8
Place both steaks in the hot skillet, leaving at least 2 inches between them so they do not touch; you should hear a loud sizzle immediately.
- 9
Cook the steaks without moving them for 4 minutes until the bottom side turns deep golden brown with a charred crust.
- 10
Flip the steaks once using tongs, then cook the other side for 3 more minutes for medium-rare (the steaks will feel soft when pressed with your finger).
- 11
Transfer both steaks to a cutting board or dinner plates and let them rest for 5 minutes before serving.
- 12
Spoon 2 to 3 tablespoons of chimichurri over each steak, letting it pool slightly on top.
- 13
Serve immediately with any remaining chimichurri in a small bowl on the side for guests to add more if they like.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- spoon
- paper towels
- 12-inch cast-iron skillet or heavy grill pan
- tongs
- dinner plates or cutting board
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