🇦🇷 Argentina recipe
Chimichurri Steak
Chimichurri steak showcases two pillars of Argentine cuisine: premium beef and the iconic green sauce that accompanies it. A thick-cut steak is seasoned simply with salt, seared or grilled to develop a beautiful crust, and then finished with a generous ladling of vibrant chimichurri made with fresh parsley, oregano, garlic, olive oil, and red wine vinegar. The bright, herbaceous sauce cuts through the richness of the beef perfectly.
Prep15 mins + 1 hr chimichurri resting
Cook12 mins
Serves2
Difficultymedium
Ingredients
- 2 thick-cut beef steaks (ojo de bife/ribeye or bife de chorizo/strip), about 3cm thick, 300g each
- Coarse sea salt
- 1 large bunch flat-leaf parsley, finely chopped (about 1 cup packed)
- 4 cloves garlic, very finely minced
- 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried)
- 1 teaspoon red chili flakes (ají molido)
- 120ml extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon coarse salt for the chimichurri
- Freshly cracked black pepper
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 450
- Protein
- 40 g
- Carbs
- 2 g
- Fat
- 30 g
