- Preparing the Chimichurri
Mix parsley, garlic, chili flakes, oregano, vinegar, olive oil, and salt. Let it rest for at least 10 minutes so flavors meld.
- Seasoning the Steak
Brush steaks with olive oil and season generously with salt and black pepper on both sides.
- High-Heat Grilling
Place steaks on a very hot grill. Cook 3-4 minutes per side for medium-rare, creating deep grill marks.
- Resting the Meat
Remove steaks from the grill and let them rest for 5 minutes to retain juices.
- Serving with Chimichurri
Slice the steak and spoon chimichurri generously over the top.
- Calories:171 kcal%8%
- Protein:0.2 g%0%
- Carbohydrates:1.2 g%0%
- Fat:18.8 g%37%
- Sugar:g%0%
- Salt:1.3 g%19%
- Energy:715 kJ%11%
Chimichurri Steak is one of the most iconic grilled dishes in Argentine cuisine. Ribeye or entrecôte is seared over high heat, developing a lightly caramelized exterior while staying juicy and tender inside. The fresh chimichurri sauce a vibrant mix of parsley, garlic, red pepper flakes, olive oil, and vinegar adds a bright, acidic, herbaceous flavor to the meat. A simple yet impressive grilling classic.
