This parrilla-perfect chimichurri steak captures the magic of Buenos Aires’ grill masters – a crusty-edged skirt steak smothered in a bright, garlicky chimichurri made with hand-chopped herbs. Learn the ritual of resting the asado, why smoked paprika isn’t a regular, and the oil-to-vinegar ratio that makes Argentines hypnotize.
Why This Recipe Wins
✔ Restaurant-quality crust with reverse-sear method
✔ Authentic chimichurri ratios (no vinegar overload)
✔ Works with any cut (skirt, flank, ribeye, etc.)
Yields: 4 servings
Prep time: 25 minutes
Cook time: 10-20 minutes (depending on desired doneness and steak thickness)
Ingredients:
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh oregano leaves, finely chopped
- 4-6 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried red pepper flakes (adjust to your spice preference)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
For the Steak:
- 2-3 pounds of steak, such as skirt steak, flank steak, ribeye, or sirloin, about 1-1.5 inches thick
- Kosher salt and freshly ground black pepper, for seasoning
- 1 tablespoon olive oil (if pan-searing)
Equipment:
- Cutting board
- Sharp knife
- Small bowl (for chimichurri)
- Grill or heavy-bottomed skillet (cast iron preferred)
- Tongs
- Meat thermometer (optional, but recommended)
Step-by-Step Instructions with Pictures:
1. Prepare the Chimichurri Sauce:
- Finely chop the fresh parsley.
- Finely chop the fresh oregano leaves.
- Mince the garlic cloves.
- In a small bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
- Stir well to combine all the ingredients. Taste and adjust seasoning if needed. Let the chimichurri sit at room temperature for at least 15-20 minutes to allow the flavors to meld. You can also make it ahead and store it in the refrigerator for up to 3 days.
2. Prepare the Steak:
- Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps it cook more evenly.
- Pat the steak dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
3. Cook the Steak (Grilling Method):
- Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the seasoned steak on the hot grill. Cook for 3-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness and the thickness of the steak. Use a meat thermometer to check the internal temperature:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+)
- Avoid flipping the steak too often; allow a good sear to develop.
4. Cook the Steak (Pan-Searing Method):
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (preferably cast iron) over high heat until it’s shimmering and almost smoking.
- Carefully place the seasoned steak in the hot skillet. Sear for 3-5 minutes per side without moving it to develop a nice crust.
- After searing, you can reduce the heat to medium and continue cooking to your desired doneness, flipping occasionally. Use a meat thermometer to ensure accuracy.
5. Rest the Steak:
- Once the steak reaches your desired internal temperature, remove it from the grill or skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
6. Slice and Serve:
- After resting, slice the steak against the grain. This helps to tenderize the meat further.
- Arrange the sliced steak on a serving platter and generously spoon the prepared chimichurri sauce over the top.
- Serve immediately with your favorite sides, such as roasted potatoes, grilled vegetables, or a fresh salad. Enjoy your authentic Argentinian Chimichurri Steak!
💡 Gaucho Pro Tips
✔ Herb texture: Chimichurri should be chopped, not puréed
✔ No reverse-sear? Grill over hot coals for authentic asado flavor
✔ Extra tender: Cut skirt steak into 3-inch sections before cooking
🍽️ Traditional Pairings
- Provoleta (grilled cheese appetizer)
- Ensalada rusa (potato salad)
- Chimichurri fries
🌡️ Storage
- Chimichurri: Fridge 1 week (flavor improves)
- Steak: Fridge 3 days (reheat gently in oven)
📊 Nutrition (Per 6oz Serving)
Calories: 520 | Protein: 42g | Carbs: 2g
Enjoy your delicious homemade Chimichurri Steak!
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