Welcome to the vibrant world of Argentinean barbecue, where the rich flavors and culinary traditions create unforgettable meals. One of the highlights of this cuisine is the Argentinean Chimichurri Steak, known for its juicy tenderness and an explosion of herbal flavors from the chimichurri sauce. This dish not only symbolizes the Argentine passion for grilling but also brings together fresh herbs, garlic, vinegar, and olive oil to create a sauce that perfectly complements the grilled meat. The use of chimichurri is particularly significant in Argentine culture, where the sauce is often seen as a staple accompaniment for grilled meats, embodying the essence of their culinary practices. This herbaceous sauce is incredibly versatile, enhancing not only steaks but also poultry and seafood, making it a beloved condiment in many kitchens. Join us as we dive into this easy yet impressive recipe that is perfect for summer barbecues or any weeknight dinner. As you embrace this culinary journey, you will discover the delightful nuances of combining flavorful ingredients that define Argentinean culture and enhance your cooking skills, making each meal a memorable experience.

Ingredients

• For the Steak:
  • 2 pounds flank steak, trimmed of excess fat for optimal tenderness; this particular cut is ideal for marinating and grilling due to its rich flavor
  • 1 tablespoon olive oil, plus more for grilling to ensure the meat does not stick
  • Salt and pepper, to taste, preferably freshly ground for best flavor, enhancing the overall seasoning
• For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped, preferably flat-leaf for a more robust flavor that is more aromatic
  • 1/2 cup fresh cilantro, finely chopped, to add a subtle sweetness that balances the acidity
  • 4 cloves garlic, minced, enhancing the aromatic profile and providing a rich depth
  • 1/2 teaspoon red pepper flakes (adjust for heat preference), giving a nice kick that can be tailored to your taste
  • 1/2 cup olive oil, extra virgin for richness, contributing to a silky texture
  • 1/4 cup red wine vinegar, which adds acidity and brightness, balancing the richness of the oil
  • Salt and pepper, to taste, balancing the flavors of the sauce and ensuring each ingredient shines

For the best flavor experience, it’s important to use fresh herbs and high-quality olive oil. Fresh parsley and cilantro not only add vibrant color but also contribute to the aromatic profile of the Argentinean Chimichurri Steak. If you’re unable to find flank steak, consider substituting it with skirt steak or sirloin, which also work well with this preparation and provide similar flavor profiles. When choosing your olive oil, opt for extra virgin for a rich flavor, and ensure your vinegar is robust enough to balance the oil. The quality of these ingredients directly impacts the final taste of the dish, so sourcing them from local farmers’ markets or specialty stores can elevate your cooking experience significantly. High-quality ingredients really do make a difference, especially in a dish where they are the stars. You can learn more about this topic to appreciate the origins and variations of chimichurri sauce, which varies from region to region within Argentina, often incorporating local herbs and spices that reflect the diverse culinary landscape.

Steps / Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Slowly whisk in the olive oil and red wine vinegar until well blended. Season with salt and pepper to taste, ensuring the mixture is well-balanced. The chimichurri sauce can be made ahead of time, allowing the flavors to meld together beautifully. Set aside to allow the flavors to meld, preferably for at least 30 minutes, as this resting period enhances the depth of flavor and infuses the sauce with the aromatic qualities of the herbs. For an even more nuanced flavor, consider adding a splash of lemon juice or zest.
2. Marinate the Steak: Place the flank steak in a shallow dish or a resealable plastic bag. Drizzle with olive oil and sprinkle generously with salt and pepper, ensuring even coverage on all sides. Make sure to coat both sides of the steak thoroughly for optimal flavor absorption. Allow the steak to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor. This marination time is crucial, as it tenderizes the meat and infuses it with flavor, making every bite succulent. If time allows, marinating overnight is ideal, as it allows the flavors to penetrate even deeper into the steak.
3. Preheat the Grill: Prepare your grill for medium-high heat (about 400-450°F). If using a charcoal grill, ensure the coals are evenly heated and have a nice layer of ash. For gas grills, preheat for about 10-15 minutes with the lid closed to achieve the right temperature. A properly preheated grill gives the meat a beautiful sear and prevents sticking, allowing those delicious grill marks to form, which not only add visual appeal but also enhance flavor through the Maillard reaction. A hot grill is key to developing that signature crust that locks in juices.
4. Grill the Steak: Remove the steak from the marinade, allowing any excess oil to drip off. Place the flank steak on the grill and cook for about 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness. Look for a nice char and grill marks, indicating a flavorful crust. Use tongs to flip the steak gently, ensuring not to pierce it, which can cause juices to escape. A good visual cue is to check for juices pooling on the surface of the steak, which indicates it’s ready to turn. If you prefer your steak more well-done, simply adjust the cooking time accordingly, but be cautious to avoid overcooking.
5. Rest the Steak: Once cooked, transfer the steak to a cutting board and cover it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute, ensuring a juicy grilled steak. This step is essential, as slicing too soon can result in dry meat, and the resting period allows for a more tender eating experience. During this time, you can prepare any sides you wish to serve alongside your steak or simply relax while the steak rests.
6. Slice and Serve: Slice the steak against the grain into thin strips to enhance tenderness. This technique is vital as it shortens the muscle fibers, making each bite more enjoyable and easy to chew. Serve with the chimichurri sauce drizzled generously over the top or on the side for dipping, allowing everyone to enjoy the vibrant flavors at their own pace. Garnish with additional parsley for color and an extra flavor boost, and consider serving with warm crusty bread to soak up the chimichurri sauce.

Tips & Tricks

• Storage: Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to a week. The flavors may intensify over time, making it a great addition to other dishes like grilled vegetables or fish. It can also be frozen for longer storage; simply thaw it in the refrigerator before use, ensuring it remains flavorful. You might find it as a delightful dressing for salads or a condiment for sandwiches.
• Make-Ahead Option: Prepare the chimichurri sauce a day in advance to deepen the flavors. Just give it a quick stir before serving to reincorporate any ingredients that may have settled. This can save time on the day of your gathering or dinner, allowing you to focus on the grilling process. The sauce also makes for an excellent marinade for other meats, so consider making extra!
• Avoid Common Mistakes: Do not skip the resting step for the steak; it is crucial for a juicy steak. Also, ensure your grill is adequately preheated to achieve that coveted sear, as cooking on a cold grill can lead to uneven cooking and less flavor. Watch your cooking time closely, especially if grilling over direct heat, to avoid overcooking. Always use a meat thermometer for the most accurate doneness check to avoid any guesswork.
• Pro Technique: Use a meat thermometer to check for doneness; 130°F is perfect for medium-rare. This helps avoid overcooking, especially with thinner cuts like flank steak. For those who prefer their steak cooked medium or well-done, aim for 140°F and 160°F, respectively, while continuing to monitor closely to prevent dryness. A simple touch test can also help gauge doneness—firm but slightly springy indicates medium-rare. Don’t forget to let your steak rest before slicing to seal in those juices.

Conclusion

With its robust flavors and ease of preparation, the Argentinean Chimichurri Steak is a must-try for anyone looking to impress at their next summer barbecue or enjoy a savory steak dinner at home. The combination of the juicy steak with the vibrant chimichurri sauce creates a delicious pairing that captures the essence of Argentine cuisine flavors. We invite you to try this recipe, savor the experience, and make it a staple in your cooking repertoire! Check out our related guide for more tips, enhancing your culinary adventures and helping you master the art of grilling with confidence.

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Argentinean Chimichurri Steak

Recipe by Ab sef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Argentinean Difficulty: Easy

🍽️

Servings

− 4-6 +

⏱️

Prep Time

30 min

🍳

Cook Time

15 min

🔥

Calories

400

A vibrant dish known for its juicy tenderness and an explosion of herbal flavors from the chimichurri sauce, perfect for summer barbecues or any weeknight dinner.

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Ingredients

US Metric

• 2 pounds flank steak, trimmed
• 1 tablespoon olive oil, plus more for grilling
• Salt and pepper, to taste
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar

Directions

1.

Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Slowly whisk in the olive oil and red wine vinegar until well blended. Season with salt and pepper to taste. Set aside to allow the flavors to meld for at least 30 minutes.

2.

Marinate the Steak: Place the flank steak in a shallow dish or resealable plastic bag. Drizzle with olive oil and sprinkle with salt and pepper. Allow to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

3.

Preheat the Grill: Prepare your grill for medium-high heat (about 400-450°F).

4.

Grill the Steak: Remove the steak from the marinade. Place on the grill and cook for about 5-7 minutes per side for medium-rare.

5.

Rest the Steak: Transfer the steak to a cutting board and cover loosely with aluminum foil. Let it rest for 10 minutes.

6.

Slice and Serve: Slice the steak against the grain into thin strips and serve with chimichurri sauce drizzled over the top.

Nutrition Facts

Calories 400