Chimichurri Steak

Juicy grilled steak topped with vibrant Argentine chimichurri sauce made from fresh herbs, garlic, and vinegar. Ready in under 30 minutes.

Argentinebeefgrillingquick dinnerfresh herbs

Ingredients

1
Add the parsley leaves, oregano, garlic, red wine vinegar, 0.5 cup olive oil, and red pepper flakes to a blender or food processor.
2
Pulse the blender 8 to 10 times until the sauce is chunky but blended, with visible herb flecks throughout — it should not be completely smooth.
3
Pour the chimichurri into a small bowl and set it to the side of your cooking area, away from the stove.
4
Pat each steak dry on both sides using paper towels, pressing firmly so moisture stops dripping — this helps them brown properly.
5
Sprinkle salt and pepper evenly across both sides of each steak, about 0.25 teaspoon salt and a pinch of pepper per side.
6
Place a 12-inch skillet or griddle over medium-high heat and wait until you see thin wisps of smoke rising from the surface, about 3 minutes.
7
Lay both steaks onto the hot skillet and listen for an immediate, loud sizzle — do not move them for 3 to 4 minutes.
8
Flip each steak using tongs and cook the second side for 3 to 4 minutes until the interior reaches medium-rare (a meat thermometer should read 130°F to 135°F when inserted into the thickest part).
9
Transfer both steaks to a cutting board and let them rest for 5 minutes — this keeps the meat tender and juicy.
10
Place each steak onto a serving plate, then spoon 3 to 4 tablespoons of chimichurri sauce across the center of each steak.
11
Pour any remaining chimichurri into a small serving bowl and place it next to the steaks so guests can add more if desired.

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