The Chimichurri steak is a summer staple: grilled steak next to it topped with a bright chimichurri sauce and Herby that adds freshness and zing to everything, from steak to chicken and fish.
Chimichurri steak recipe
If you’ve never had the Chimichurri steak, you are ready for a surprise. My cousin Katia is from Argentina, and this is how she makes her chimichurri, a vibrant herbal sauce that is a staple in Argentine cuisine. In Argentina, Chimichurri is to brusian what the ketchup is for hamburgers in the United States, essential. Its version is bright, garlic and perfectly balanced with vinegar and olive oil. I use it for the whole summer on the steak alongside the grilled side, kebab with steak with chimichurri, chicken, choripan or really any meat we are grilling: instantly transforms a simple meal into something special.
Because this recipe works
I love the chimichurri sauce and do it often! It is one of those condiments that I always come back because it is so fresh and versatile. I even gave him a turning point in mine Skinnytaste One is done COOK BOOK – Adding a fresh mint for a bright and bold rotation in my grilled lamb ritches with chimichurri mint recipe (it is seriously delight!). But this version here is the real deal, just as my cousin does from Argentina.
- Bold and authentic flavor: Fresh herbs, garlic and vinegar in chimichurri bring bright and spicy flavor to the grilled meats with minimal ingredients.
- Versatile and customizable: Delicious on steak, chicken, sausage, lamb or even vegetables: it is your summer seasoning.
- Full of proteins: Combined with grilled steak or other lean meats, this recipe is naturally rich in proteins to help you keep you full and satisfied.
- It adapts to many diets: Of course, gluten -free, lactic wireless, low in carbohydrates and whole frittle30, for a wide range of dietary needs.
- Perfect for summer entertainment: Excellent for courtyard parties and chimichurri can be made to save time.
What is the Chimichurri steak?
The Chimichurri steak is a classic Argentine dish made with a grilled grilled steak with chimichurri sauce: a sauce of spicy herbs based on parsley, garlic, vinegar, olive oil and spices. In Argentina, Chimichurri is essential for the steak like ketchup is for hamburgers in the United States, he adds freshness, acidity and bold flavor that perfectly completes the wealth of grilled meat.
The best chimichurri sauce for steak
This Chimichurri recipe comes directly from my cousin, which comes from Argentina. Its version is bold, garlic and perfectly balanced with vinegar and olive oil. While it is made with fresh herbs, most of the ingredients are basic elements of the pantry, making it easy at any time.
Here’s what you will need:
- Fresh parsley – For a vibrant and herbaceous flavor
- Red onion – adds a mild and aromatic bite
- Fresh garlic – For that fist Chimichurri signature
- Extra virgin olive oil – For wealth and body
- Red wine vinegar – adds brightness and acidity
- Crushed pepper flakes – for a touch of heat
- Kosher and black pepper salt salt – to bring everything in balance
How to prepare the Chimichurri steak
This easy summer recipe meets in a few simple steps (See the recipe card below for measurements and printing options):
- Prepare the Chimichurri sauce: Finely cut fresh parsley, red onion, garlic, then mix with red wine vinegar, olive oil, salt, pepper and a pinch of chilli flakes.
- Grill the steak: Seasons the steak next to it with powdered garlic, cumin, oregeno, salt and pepper, then grill to your desired doneness.
- Rest and slice: Let the steak rest, then cut cuts.
- Top with Chimichurri: Spoon the sauce on the sliced steak and serve.
Tips for the steak next to the most juicy grill
- Bring to room temperature: Let the steak be outside for 20-30 minutes before the grill.
- Do not cook too much: Medio-Raro is ideal for the side steak (130–135 ° F).
- Rest before cutting: From 5-10 minutes to keep the juices.
- Speed shrewd steaks against wheat: For the most tender bites.
- Optional: score slightly for more flavor -If you are using a dry rubbing, slightly marks the steak with a knife in a shallow crossed motif (about 1/8 inch depth, 1/2 inch distance) on both sides. This can help the seasoning cling better and give a slightly tastier crust.
Can I make Chimichurri in advance?
YES! Chimichurri sauce is actually better if done in advance. You can prepare it up to 3 days in advance and keep it in the refrigerator. Make sure to bring it to room temperature before serving for the best flavor and consistency.
You can also double or triple the recipe if you are feeding on a crowd. Although the day is better made, it still holds up magnificently for a few days in the fridge. Leave it out for 20-30 minutes before serving to pass the flavors.
What to serve with the Chimichurri steak
This dish is perfect for parties in the courtyard and summer dinners. Try it with:
Variations:
- Change the herbs: Try to use half coriander or half mint for a single turning point on classic chimichurri.
- Use a different vinegar: Apple cider vinegar works well instead of red wine vinegar.
- Exchange the cut: You can use skirt or steak steak for hangers instead of the side.
- No grid? No problem: Cook the steak in a hot cast iron pan for a large scald.
Other steak recipes that you will love:
Product: 6 portions
Portion size: 3 Oz steak with 4 teaspoon sauce
For the Chimichurri sauce:
Using the sharp knife, mark the steak of about 1/8 inch in depth slightly on both sides in a cross -cut scheme at 1/2 -inch intervals.
In a small bowl add the cumin, the garlic powder, the oregano, the freshly ground pepper and the kosher salt. Season both sides of the steak with seasonal spices.
For chimichurri, mix all the ingredients together. (Note: this has a better flavor when cutting everything by hand rather than in a food processor)
Prepare the grill over high heat. Grill the steaks for the desired doneness, about 3-4 minutes per side for medium-rod, turning the steaks of 1/4 round after 1 1/2 minutes to form cross signs of crossed grill, if you wish.
Transfer steaks to the cutting boards; Leave to rest 5 minutes. Thinly cut steaks through the wheat.
Transfer to the plate and top with chimichurri sauce.
Last step:
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Here is my less authentic original version that I used previously, both delights of taste but since so many of you have asked for it, here it is:
Original chimichurri sauce:
- 2 tablespoons of full fresh parsley, finely chopped (without stems)
- 2 tablespoons of chopped cilando
- 2 tablespoons of red onion, finely chopped
- 1 Gangles, chopped garlic
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of water
- 1/4 teaspoon of Kosher salt
- 1/8 teaspoon of fresh black pepper
- 1/8 teaspoon of chopped pepper flakes or more to taste
Service: 3 Oz steak with 4 teaspoon sauce, Calories: 232 Kcal, Carbohydrates: 1 G, Protein: 24 G, Fat: 14 G, Saturated fat: 0.5 G, Cholesterol: 77 mg, Sodium: 343 mg
Faq
What steak cut is better for chimichurri?
The steak next to it, the steak at the skirt or the steak for hangers work well thanks to their rich flavor and quick nature.
Is Chimichurri spicy?
Usually not! It’s more spicy and garlic, but you can add pepper bows for a little fire.
Can I use chimichurri on other meats?
Absolutely. It is incredible on chicken, lamb, sausage, fish and even roasted vegetables.
How long does Chimichurri last in the fridge?
It remains fresh for a maximum of 3 days in an airtight container.
Can I do it in advance?
Yes, chimichurri can be prepared, making it perfect for parties and preparation of meals.
