Argentina’s Best Kept Secret – Authentic Argentinian Chimichurri Steak Recipe
About This Recipe
Grilled beef tenderloin steaks topped with a vibrant homemade chimichurri sauce made from fresh parsley, garlic, olive oil, and red wine vinegar. A classic Argentinian dish that comes together quickly on the grill.
Chimichurri originated in Argentina and is deeply tied to the country's asado (barbecue) tradition. The uncooked herb sauce, thought to have roots in Basque settlers' cooking, became the standard accompaniment to grilled beef across Argentina and Uruguay.
Ingredients
- 4 beef tenderloin steaks, about 6 oz and 1 inch thick
- 2 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground cumin
Instructions
- 1
In a medium bowl, combine the parsley, olive oil, red wine vinegar, garlic, oregano, kosher salt, black pepper, red pepper flakes, and cumin. Stir until well combined and let rest for at least 30 minutes to allow the flavors to meld.
- 2
Preheat a grill or grill pan to medium-high heat.
- 3
Season both sides of each steak with salt and pepper.
- 4
Grill the steaks, turning once, until desired doneness is reached, about 4 to 6 minutes per side for medium-rare.
- 5
Remove the steaks from the heat and let rest for 5 minutes.
- 6
Slice the steaks and drizzle generously with chimichurri sauce. Serve alongside grilled vegetables or mashed potatoes.
Chef's Notes
Use a meat thermometer for accurate doneness: 130 F for medium-rare, 140 F for medium. The chimichurri can be made up to a day ahead and refrigerated; bring it to room temperature before serving.
Plating Tips
Slice the steak against the grain and fan it across the plate. Spoon chimichurri over and around the slices, letting the bright green sauce contrast with the seared meat. A small side bowl of extra chimichurri adds a nice touch.