A sliced steak chimichurri with a gravy boat filled with chimichurri on the side.

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Steak Chimichurri

Steak chimichurri is a classic Argentinian dish that marries tender grilled beef with a punchy herb and vinegar sauce. Here, rib eye steak is marinated in the chimichurri, grilled to perfection, and served with more chimichurri on top.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Mains

Cuisine: Argentine

Servings: servings

Calories: 591

Ingredients

▢ Four (1/2 to 3/4 pound) strip or rib eye steaks, 3/4-inch (2 cm) thick
▢ Chimichurri
▢ Salt and freshly ground pepper, to taste

US - Metric

Instructions

Place the steaks in a large, nonreactive baking dish. Pour 1/3 cup of the chimichurri in a small dish and pour the rest of the chimichurri over the steaks. Turn the steaks to coat both sides. Cover and refrigerate both the wee amount of chimichurri and the chimichurri-doused steaks, turning occasionally, for at least 2 hours or up to 6 hours.
Remove the steaks from the refrigerator 30 minutes before grilling. Prepare a charcoal or gas grill for direct grilling over high heat.
Grill the steaks directly over the hottest part of the grill, turning and brushing with the marinade once, until nicely charred and cooked to your liking, 3 1/2 to 5 minutes per side for medium-rare.
Let the steaks rest for a few minutes or more. Slice and serve with the reserved chimichurri on the side for drizzling.

Notes

Appetizer, Not Entree, Steak Chimichurri

You can improvise a starter from this steak chimichurri recipe. Just cut the steak into cubes, skewer it onto toothpicks, and serve it with extra chimichurri on the side as a dipping sauce.

Nutrition