Name: Argentine Chimichurri Steak
Yield: 4 servings
Ingredients: *For the chimichurri:**; 1 cup firmly packed flat-leaf parsley, finely chopped (not food-processed — hand chop); 4 cloves garlic, very finely minced; 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried); 1 small shallot, very finely minced; ½ teaspoon crushed red pepper flakes; ½ cup (120 ml) extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; *For the steak:**; 2 lbs (900 g) thick-cut steak: ribeye, New York strip, or flank steak (about 1-1½ inches thick); 2 tablespoons olive oil; Coarse salt (flaky sea salt or kosher salt); Freshly ground black pepper

4 servings

Yield

30 minutes (plus 30 minutes resting for chimichurri)

Time

Chimichurri keeps refrigerated for up to 1 week — the flavor actually improves over the first day or two. The oil may solidify in the fridge; bring to room temperature before serving. Cooked steak is best fresh but keeps 3 days refrigerated. Reheat gently in a low oven (120°C (250°F)) to avoid overcooking.

Keeps

Cultural Context: In Argentina, the asado (barbecue) is a ritual — social, unhurried, almost sacred. And chimichurri is its constant companion. This vibrant green sauce of parsley, oregano, garlic, vinegar, and oil is on every Argentine table. Unlike a marinade, chimichurri goes on after cooking. It

Ingredients

*For the chimichurri:**
1 cup firmly packed flat-leaf parsley, finely chopped (not food-processed — hand chop)
4 cloves garlic, very finely minced
2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
1 small shallot, very finely minced
½ teaspoon crushed red pepper flakes
½ cup (120 ml) extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
*For the steak:**
2 lbs (900 g) thick-cut steak: ribeye, New York strip, or flank steak (about 1-1½ inches thick)
2 tablespoons olive oil
Coarse salt (flaky sea salt or kosher salt)
Freshly ground black pepper

Method

**Make the chimichurri first.** Combine parsley, garlic, oregano, shallot, and red pepper flakes in a bowl. Pour over the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper. Stir to combine. Let it sit at room temperature for at least 30 minutes — the flavors need time to marry. Stir again before serving.
**Prepare the steak.** Remove steaks from the refrigerator 30-45 minutes before cooking. Pat them very dry with paper towels (moisture is the enemy of a good sear). Season generously with coarse salt and pepper on all sides.
**Get the heat screaming.** If using a grill: get the coals white-hot, or preheat a gas grill to its highest setting. If using a pan: heat a cast-iron skillet over high heat for 5 minutes until smoking. Add olive oil.
**Cook the steak.** For a 1-inch ribeye or strip:
**Rare (49°C (120°F))**: 3 minutes per side
**Medium-rare (54°C (130°F))**: 4 minutes per side
**Medium (60°C (140°F))**: 5 minutes per side
**Rest the steak.** Transfer to a cutting board and let rest for 8-10 minutes. This is not optional. Cutting into a steak immediately loses all the juices. Tent loosely with foil if you like, but it's not necessary.
**Slice and serve.** For ribeye or strip, serve whole or sliced against the grain. For flank steak, always slice thin against the grain at a sharp angle. Spoon chimichurri generously over the top and serve extra on the side.
*Storage:** Chimichurri keeps refrigerated for up to 1 week — the flavor actually improves over the first day or two. The oil may solidify in the fridge; bring to room temperature before serving. Cooked steak is best fresh but keeps 3 days refrigerated. Reheat gently in a low oven (120°C (250°F)) to avoid overcooking.