Argentinian Steak Recipe with Chimichurri Sauce

Argentinian steak is simply seasoned beef grilled over high heat and served with chimichurri, a bright, garlicky sauce of parsley, vinegar, oil, and herbs. This version uses thick steaks and a home grill or grill pan, with practical timing and a thermometer check for juicy, safely cooked results. Chimichurri recipes vary by household, so adjust its herbs and heat to suit your table.

Ingredients

4 boneless ribeye or sirloin steaks, about 1 inch (2.5 cm) thick and 8 ounces (225 g) each, for 2 pounds (900 g) total
1 tablespoon (15 ml) olive oil, for the steaks
1 teaspoon fine salt (6 g), divided between the steaks and sauce
1/2 teaspoon freshly ground black pepper (1 g)
1 cup loosely packed fresh flat-leaf parsley leaves (about 30 g), finely chopped
3 garlic cloves (about 9 g), finely minced
1/4 cup extra-virgin olive oil (60 ml), for the chimichurri
2 tablespoons red wine vinegar (30 ml)
2 tablespoons water (30 ml), plus more if needed to loosen the sauce
1 teaspoon dried oregano (about 1 g)
1/2 teaspoon red pepper flakes (about 1 g), or less to taste
1 tablespoon finely chopped fresh oregano (about 3 g), optional

Instructions

Make the chimichurri. In a small bowl, stir together the parsley, garlic, dried oregano, red pepper flakes, and the optional fresh oregano. Add the vinegar, water, olive oil, and a pinch of the measured salt. Mix until the herbs are evenly coated. Let the sauce stand for 15 minutes while you prepare the grill and steaks; this gives the dried oregano time to soften and the flavors a chance to mingle. Taste, then add a little more salt or vinegar if you like. The finished sauce should be spoonable, not a smooth puree.
Prepare the steaks. Pat the steaks thoroughly dry with paper towels so their surfaces can brown instead of steaming. Rub them with the tablespoon of olive oil, then season both sides with the remaining salt and the black pepper. Keep raw beef and its plate separate from the chimichurri and any clean serving platter. Wash your hands and utensils after they touch raw meat.
Preheat the grill. Heat a gas or charcoal grill to high, about 450–500°F (232–260°C), and allow roughly 15 minutes for it to come to temperature. Clean the grates and oil them lightly using a folded paper towel held with tongs. If you are cooking indoors, heat a heavy cast-iron grill pan over medium-high heat until very hot, then oil the pan lightly. Turn on the extractor fan and expect some smoke from a hot pan.
Grill the steaks. Lay the steaks on the hot grate or pan and leave space between them. For steaks about 1 inch (2.5 cm) thick, cook for approximately 5–6 minutes on the first side, then turn and cook for another 5–6 minutes. Avoid pressing down on the meat or repeatedly flipping it. Timing varies with steak thickness, grill heat, and starting temperature, so use the clock as a guide rather than the final test.
Check the temperature. Insert an instant-read food thermometer sideways into the center of the thickest steak, avoiding bone if there is any. Whole cuts of beef should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a rest of at least 3 minutes. If a steak has not reached that temperature, continue cooking and check again in short intervals. Use a clean thermometer between checks if it has touched raw meat.
Rest and serve. Transfer the steaks to a clean plate or board and rest them for 8 minutes. This is longer than the USDA minimum rest and gives the juices time to settle before slicing. Spoon chimichurri over the steaks or serve it in a bowl at the table; stir the sauce once more first, since the oil and vinegar may separate. Slice across the grain if serving the meat in strips.

Tips

Choose an evenly thick cut. Ribeye has generous marbling and a rich flavor, while sirloin is usually leaner and often less expensive. Flank or skirt steak also works, but those thinner cuts cook faster and should be watched closely; slice them across the grain for a more tender bite. If using a cut thicker than 1 inch, expect a longer cook and rely on the thermometer, not the stated minutes.
Keep the chimichurri chunky. Finely chop the herbs by hand rather than blending them into a paste. A food processor can be used in brief pulses, but it may bruise the parsley and make the sauce dense. Red wine vinegar is traditional in many versions; if it is unavailable, use white wine vinegar for a similarly sharp flavor. Lemon juice is a possible substitute, though it gives the sauce a fresher, less wine-vinegar character.
Manage heat without burning the herbs. The steak needs a hot cooking surface, but the chimichurri belongs off the grill. Do not brush the sauce onto the meat while it cooks: the chopped garlic and parsley can scorch, and a sauce that has touched raw beef must not be served as-is. Keep a separate bowl of clean sauce for serving.
Season simply and taste the sauce. The steak should have an even coating of salt, not a thick crust of mixed spices that masks the beef. Start with the listed amount of red pepper flakes, then add more to the sauce if you want extra heat. The sauce can be made while the grill heats, but do not leave raw steaks at room temperature for an extended period; keep them refrigerated until you are ready to season and cook.

Serving Suggestions

Serve the steaks hot with chimichurri spooned over the top or passed separately so everyone can choose how much to use. A typical Argentinian-style meal pairs grilled beef with simple sides rather than a heavy sauce: try a green salad, grilled vegetables, or roasted potatoes. A tomato and onion salad adds freshness, while crusty bread is useful for catching any sauce left on the plate.

For a relaxed asado-inspired spread, set the sliced steak and sauce in the middle of the table alongside several small sides. Keep the meat on a warm platter, but do not cover it tightly for a long time, since trapped steam can soften its browned surface. If serving guests with different preferences, provide extra vinegar, salt, and red pepper flakes at the table instead of seasoning the entire batch of chimichurri aggressively.

Variations

Use another steak cut: Flank and skirt steak are flavorful alternatives, especially when cooked quickly over high heat. They are thinner than the steaks in this recipe, so begin checking their temperature earlier. Rest them before slicing, then cut thinly across the visible grain. New York strip is another good option; it tends to be less fatty than ribeye but still grills well.

Adjust the herb mix: Parsley is the main herb here, but some home-style versions include fresh oregano, cilantro, or a little finely chopped green onion. Cilantro makes the sauce more fragrant and changes its flavor noticeably, so replace only part of the parsley if you want a closer parsley-forward profile. Fresh oregano can stand in for dried oregano; use about 1 tablespoon chopped fresh leaves for the teaspoon of dried oregano listed.

Make it milder or sharper: Leave out the red pepper flakes for a mild sauce, or use a finely chopped fresh chili for a brighter, more direct heat. Add vinegar a teaspoon at a time if you prefer a sharper sauce, or stir in a little extra olive oil and water for a gentler, looser one. Avoid adding all adjustments at once; taste after each addition because the salt and acidity become more noticeable as the sauce rests.

Cook indoors: A cast-iron grill pan works when outdoor grilling is not practical. If you do not have one, use a heavy skillet and sear the steaks in batches so the pan stays hot. A regular skillet will not create grill marks, but it can still brown the meat well. Follow the same thermometer target and allow the same rest before serving.

Storage and Reheating

Refrigerate cooked steak and chimichurri within 2 hours of cooking, storing them separately in covered containers. Cooked steak keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Chimichurri is best within about 3 days refrigerated; the parsley may darken and the flavor can become stronger as it sits. Stir it before serving, and discard it if it has been left at room temperature for more than 2 hours.

For longer storage, freeze cooked steak in a tightly sealed freezer-safe container for up to 2–3 months for best quality. Thaw it in the refrigerator, not on the counter. Reheat slices gently in a covered skillet with a spoonful of water or broth, or warm them in a low oven until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Reheating steak to that temperature can make it more done than when first cooked, so slicing it thin and adding moisture helps. Add fresh chimichurri after reheating rather than heating the sauce with the meat.

Frequently Asked Questions

What cut of steak is best for Argentinian steak?
Ribeye and sirloin are convenient choices for this recipe because they are widely available and work well as individual steaks. Flank and skirt steak are also flavorful options and are often served sliced. Whatever cut you choose, match the cooking time to its thickness and check the center with a thermometer.

Can I make chimichurri ahead of time?
Yes. Make it several hours ahead and refrigerate it in a covered container. Bring it out while the grill heats so the olive oil can loosen, then stir before serving. For the freshest color and texture, it is best used within about 3 days. Do not use sauce that has been in contact with raw meat as a finishing sauce.

Can I cook the steak without an outdoor grill?
Yes. A hot cast-iron grill pan or heavy skillet can brown the steaks indoors. Work in batches if necessary, leave space around each steak, and ventilate the kitchen because high-heat searing can produce smoke. Grill marks are optional; safe temperature and good browning matter more.

How do I know when the steak is done?
Use an instant-read thermometer in the thickest part rather than relying on color or a touch test. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by at least a 3-minute rest. A steak’s thickness and your grill can change the cooking time, which is why the temperature reading is the dependable guide.

Can I use dried parsley in the chimichurri?
Fresh parsley gives the sauce its lively color and leafy texture, so dried parsley is not a close substitute here. If fresh parsley is unavailable, make a smaller sauce with fresh cilantro or another tender herb you enjoy, understanding that the flavor will be different. Keep the vinegar, garlic, oil, and oregano, and adjust the proportions to taste.

Should I marinate the steak in chimichurri?
It is better to serve this chimichurri as a condiment. Its vinegar and chopped herbs are designed to add a fresh contrast after grilling, and the surface oil and herbs can burn over high heat. If you want to marinate the beef, use a separate portion of plain oil, salt, and seasoning, discard that marinade after use, and keep fresh chimichurri aside for serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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