Easy Argentine Chimichurri Steak Recipe
Welcome to your new favorite grilling recipe! This easy Argentine chimichurri steak recipe will transport you straight to the vibrant streets of Buenos Aires, where the aroma of sizzling meat and fresh herbs fills the air. Chimichurri, a zesty sauce made from parsley, garlic, vinegar, and olive oil, is not just an accompaniment but a quintessential part of Argentine cuisine, elevating any steak to a gourmet experience. In this guide, we will take you through every step to create a glorious homemade Argentine chimichurri steak from scratch that’s not only easy to follow but also bursting with flavor! Whether you are a meat lover or looking for a creative way to prepare a vegan version, this recipe has something for everyone.
With juicy cuts of beef marinated in a vibrant chimichurri sauce, this dish is perfect for summer barbecues or cozy family dinners. Get ready for your taste buds to dance with delight! This Argentine chimichurri steak recipe is a guaranteed hit!
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 25-30 minutes
- Serving Size: 4 servings
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Steak:
- 4 boneless ribeye steaks (or your preferred cut, approx. 1 inch thick)
- Salt and black pepper to taste
Possible Ingredient Swaps:
- For a gluten-free option, replace regular vinegar with apple cider vinegar.
- Use coconut aminos instead of soy sauce to create a soy-free chimichurri.
- For a vegan chimichurri steak, substitute the beef with marinated portobello mushrooms or your choice of plant-based protein.
Equipment List
- Cutting board
- Chef’s knife
- Mixing bowl
- Whisk or fork
- Grill or grill pan
- Tongs
- Meat thermometer (optional)
Step-by-Step Instructions
- Prepare the Chimichurri Sauce: In a mixing bowl, combine the finely chopped parsley and minced garlic. Add in the extra virgin olive oil, red wine vinegar, dried oregano, and red pepper flakes. Whisk together until well combined. Season with salt and pepper to taste. Let it sit for at least 10-15 minutes to allow the flavors to meld.
- Season the Steaks: While the chimichurri sauce is resting, prepare your ribeye steaks. Pat them dry with paper towels, then season both sides with salt and black pepper, ensuring an even coating.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F to 450°F). If you’re using a grill pan, heat it over medium-high on the stovetop and add a drizzle of olive oil.
- Grill the Steaks: Once the grill is hot, place the seasoned steaks on the grill. Grill the steaks for about 4-5 minutes on each side for medium-rare, adjusting the time according to your preferred doneness (slightly less for rare, slightly more for medium or well done).
- Check Doneness: For precision, use a meat thermometer: aim for 135°F for medium-rare, 145°F for medium. Remove the steaks from the grill when they reach the desired temperature.
- Let them Rest: Allow the grilled steaks to rest for about 5 minutes. This helps the juices redistribute throughout the meat, resulting in a tender bite.
- Slice and Serve: Slice the steaks against the grain into 1/2 inch thick slices, transfer them to a serving platter, and generously drizzle with the fresh chimichurri sauce. Serve immediately, possibly with a side of grilled vegetables or a fresh salad.
Special Notes
For storing leftovers, place the chimichurri sauce in an airtight container and refrigerate for up to one week. The sauce can also be frozen for up to 3 months. To reheat the steaks, gently warm them in a pan on low heat, covered to retain moisture. If the sauce gets too thick over time, invigorate it by stirring in 1-2 tablespoons of olive oil for smoother consistency.
Variations and Customizations
If you’re seeking a vegan Argentine chimichurri steak, consider using portobello mushrooms or firm tofu marinated in the chimichurri to absorb its flavors. For those looking for a lighter version, try using chicken or fish, like grilled salmon, as an alternative protein source, while still enjoying that bright chimichurri sauce!
Nutritional Information (Per Serving) – Estimated
– Calories: 350
– Protein: 28g
– Fat: 25g
– Carbohydrates: 4g
– Fiber: 1g
Engaging Visual Details
Picture this: a beautifully grilled steak, the surface marked with perfect char lines, glistening with a vibrant green chimichurri sauce that contrasts against the rich, red meat. As you cut into it, the tender juicy steak releases its mouthwatering aroma, complemented by the herbal and garlicky scent of the chimichurri that fills the air. To enhance your cooking experience, consider including step-by-step visual aids to illustrate key stages like preparing the chimichurri, grilling techniques, and the final presentation.
Conclusion
Now that you have all the tools and tips to create this mouthwatering Argentine chimichurri steak, it’s time to put your culinary skills to the test. This recipe promises to be a crowd-pleaser, perfect for gatherings with family and friends or an intimate dinner. Don’t forget to leave a comment below if you tried this recipe or share your version on Instagram and tag us with MyDeliciousDish!
