Juicy Argentinean Chimichurri Steak!

Juicy Argentinean Chimichurri Steak Recipe

Ingredients (Serves 2–4)

For the Steak:

• 2 (8 oz) ribeye or sirloin steaks (or your preferred cut of steak)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil (for cooking)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped 🌿

• 2-3 cloves garlic, minced 🧄

• 2 tablespoons red wine vinegar 🍷

• 1 tablespoon lemon juice 🍋

• 1/4 cup extra virgin olive oil 🛢️

• 1 teaspoon dried oregano 🌿

• 1/2 teaspoon red pepper flakes (optional for heat) 🌶️

• Salt and black pepper, to taste

• 1 tablespoon fresh cilantro (optional for added flavor)

• 1 tablespoon water (optional, to adjust consistency)

Instructions:

1. Make the Chimichurri Sauce:

• In a medium bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes (if using), salt, and pepper.

• Stir well to combine, and add water if you prefer a thinner consistency for the sauce.

• Taste and adjust seasoning as needed, adding more vinegar or salt if desired. The sauce should be tangy, herbal, and slightly spicy.

2. Prepare the Steak:

• Pat the steaks dry with paper towels. This helps them sear properly and achieve a nice crust.

• Season the steaks generously with salt and freshly ground black pepper on both sides.

3. Cook the Steaks:

• Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat, or preheat your grill to medium-high heat.

• If you’re using a skillet, add the steaks and cook for about 4-5 minutes per side for medium-rare (depending on the thickness of your steaks). Adjust the time if you prefer a different level of doneness:

  • Medium: 5-6 minutes per side

  • Well-done: 7-8 minutes per side

• For grilled steaks, cook over direct heat for about 4-6 minutes per side, depending on thickness, until your desired doneness is reached.

• Let the steak rest for about 5 minutes after cooking to allow the juices to redistribute.

4. Serve:

• Slice the steak against the grain to maximize tenderness.

• Spoon the chimichurri sauce generously over the steak or serve it on the side for dipping.

• Garnish with extra fresh parsley or cilantro if desired.

Tips & Variations:

• Steak Cuts: While ribeye and sirloin are excellent choices, you can also use flank steak, skirt steak, or even a filet mignon for this recipe. Just adjust cooking times accordingly.

• Marinating the Steak: If you have time, you can marinate the steak in half of the chimichurri sauce for 30 minutes to 1 hour before cooking for even more flavor.

• Grilling: If you’re grilling, you can also brush the steaks with a little bit of chimichurri sauce during the last minute of cooking for added flavor.

• Vegan Option: For a vegan version, substitute the steak with portobello mushrooms or cauliflower steaks. Grill and serve with chimichurri sauce for a delicious plant-based alternative.

Q&A Section:

Q1: What is Chimichurri?

• Chimichurri is an Argentine sauce made primarily with parsley, garlic, vinegar, and oil, commonly served with grilled meats. It’s fresh, tangy, and slightly spicy, making it the perfect accompaniment to steak and other grilled proteins.

Q2: Can I make Chimichurri ahead of time?

• Yes, chimichurri can be made in advance and stored in the fridge for up to 3-4 days. The flavors will meld and become even more vibrant over time. Just give it a good stir before serving.

Q3: Can I use a different type of vinegar?

• Red wine vinegar is the traditional choice for chimichurri, but you can substitute it with white wine vinegar or apple cider vinegar if you prefer a slightly different flavor profile.

Q4: How can I adjust the spice level of the Chimichurri?

• You can control the heat by adjusting the amount of red pepper flakes or using a milder pepper variety. For a spicier kick, add some chopped fresh chili peppers to the sauce.

Q5: What should I serve with Chimichurri Steak?

• Chimichurri steak pairs beautifully with roasted potatoes, grilled vegetables, or a simple green salad. You can also serve it with traditional sides like rice or grilled corn.

Q6: Can I use Chimichurri with other proteins?

• Absolutely! Chimichurri is perfect with grilled chicken, pork, lamb, or even fish. It can also be used as a marinade for meats before grilling.

Serving Suggestions:

• Sides: Pair this Juicy Argentinean Chimichurri Steak with roasted potatoes, grilled vegetables, a light salad, or even some crispy fries for a hearty meal.

• Wine Pairing: This steak pairs wonderfully with a bold red wine like Malbec, Cabernet Sauvignon, or a rich Shiraz.