Bistec Argentino Al Chimichurri Steak with Chimichurri Sauce
Indulge in the bold, vibrant flavors of Argentina with this Bistec Argentino Al Chimichurri, a perfectly char-grilled steak paired with a zesty homemade chimichurri sauce. Featuring tender ribeye or sirloin steaks seasoned with salt and pepper, this recipe takes only minutes to cook but delivers maximum flavor. The star of the dish is the chimichurri sauce—a fresh and aromatic blend of garlic, parsley, cilantro, oregano, red wine vinegar, and a hint of heat from red chili flakes. Drizzled generously over juicy steaks, this sauce adds an herbaceous kick that highlights the meat's smokiness. Quick to prepare in under 30 minutes, this recipe is ideal for weeknight dinners or special occasions. Serve alongside roasted potatoes or a crisp salad for a complete, satisfying meal. Perfect for lovers of grilled recipes and Argentine cuisine, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Ribeye steak or sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 1 cup, chopped Fresh parsley
- 1 cup, chopped Fresh cilantro
- 2 tablespoons Fresh oregano (or dried)
- 2 tablespoons Red wine vinegar
- 1 teaspoon Red chili flakes
- 1 tablespoon Water
- 1.5 tablespoons Lemon juice
Instructions
Season the steaks on both sides with salt and black pepper. Let them rest at room temperature while you prepare the chimichurri sauce.
To make the chimichurri sauce, finely chop the garlic cloves, parsley, cilantro, and oregano, then combine them in a medium-sized bowl.
Add red wine vinegar, red chili flakes, water, lemon juice, and olive oil to the herb mixture. Mix well until all ingredients are evenly incorporated.
Let the chimichurri sauce sit for at least 10 minutes to allow the flavors to meld together.
Heat a grill or skillet over high heat. Lightly grease the surface with a small amount of olive oil.
Cook each steak for approximately 3-5 minutes per side, depending on your preferred level of doneness. Use a meat thermometer if desired (130°F for medium-rare, 140°F for medium, or 150°F for medium-well).
Once cooked, remove the steaks from the heat and let them rest for 5 minutes so the juices redistribute.
Serve the steaks hot, topped generously with the chimichurri sauce. Pair with a side of roasted potatoes or fresh salad for a complete meal.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
